Frozen Chocolate Orange Parfait



16th February 2011

Frozen Chocolate Orange Parfait

Nothing groundbreaking, but a very nice chocolate orange parfait that has garnered good reviews and compliments in our restaurant.


  • - 200g Dark Chocolate
  • - 400g Double Cream
  • - 5 Medium Eggs, Seperated
  • - 60g Icing Sugar
  • - 2tbsp Curacao (or a 'glug' of orange juice)


- Melt together the dark chocolate, icing sugar, 100g of the cream and the Curacao/orange juice in a Bain-Marie.
- Once melted, whisk in the egg yolks and remove from the heat. Leave to cool slightly.
- Meanwhile, whisk the egg whites and the cream to a soft peak stage. Seperately, of course!
- Mix in a large spoonful of egg whites to the chocolate mix, and then carefully fold in the rest.
- Finally, gently fold in the cream.
- Pour into lined terrine/parfait moulds (this recipe should make one parfait with a few spoonfuls to spare, in most moulds), and leave in the freezer overnight.
- Alternatively, it makes a great (if very rich) chocolate orange ice cream if churned in an ice cream machine.
- Serve with an orange sauce and macerated orange segments.

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