Dark Chocolate And Hazelnut Frozen Parfait

1. 1

   Line a 6-cup deep muffin pan with paper liners.

2. 2

   Combine 1/2 cup heavy cream, chocolate-hazelnut spread and liqueur in a small saucepan. Stir over low heat until smooth.

3. 3

   Whip eggs, egg yolks and sugar until thick and creamy. Gradually beat warm chocolate mixture into egg mixture. Transfer to a large bowl and chill for 20 mins, or until mixture thickens slightly.

4. 4

   Beat remaining cream to soft peaks. Fold into parfait along with 5 oz dark chocolate, melted white chocolate and nuts. Distribute between paper liners, cover loosely with plastic wrap and freeze overnight.

5. 5

   Remove parfaits from pan. Serve immediately, topped with remaining chopped chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.