The nougat parfait is the perfect dessert to bring to the table for the Christmas holidays, delicious and fresh. Inside the parfait there are crunchy pieces of dark chocolate that make it even tastier. It is also very practical because we can prepare it in advance and serve it at the moment with the hot chocolate sauce. It can be stored in the freezer for a maximum of one month

DifficultyVery easy
CostCheap
Preparation time30 Minutes
Rest time8 Hours
Serving8-10
CuisineItalian

Ingredients

For pate à bombe

2 yolks

4 tablespoons sugar (60g)

5 tablespoons water (75 g)

For parfait

1 cup whipping cream

1 cup nougat

¹/₄ cup dark chocolate (chopped)

For finish

²/₃ cup dark chocolate

1 cup whipping cream

¹/₄ cup nougat (chopped)

Tools

1 Knife

1 Planetary Mixer

2 Saucepans

1 Food processor

1 Bowl

1 Plumcake mold

Steps

Chop the dark chocolate with a knife while the nougat with a cutter to cut it into grains and set aside. Put the water and sugar in a saucepan and cook the sugar syrup up to 249.8 ° F (121 ° C). Start whipping the egg yolks Incorporate the sugar syrup into the egg yolks while they are whipping in a planetary mixer or with an electric mixer and continue until cool. Then whip the cream and add it to the pate à bombe, stirring with a spatula from bottom to top so as not to disassemble the mixture. Combine the chopped chocolate and the nougat. Gently mix and pour into a loaf pan lined with cling film. Put in the freezer for at least 8 hours. For the chocolate sauce, melt the chocolate with the cream and set aside. Turn out the nougat parfait just before serving it with the hot chocolate sauce.

Pasteurizing eggs is a very important step if you want to safely prepare recipes that involve the use of raw eggs, avoiding the danger of salmonella.

Cook’s tips

Pasteurizing eggs is a very important step if you want to safely prepare recipes that involve the use of raw eggs, avoiding the danger of salmonella.