Method
preheat the grill to medium. Spread out the hazelnuts on a baking tray and toast for 5 minutes under the grill. Leave to cool. Melt the chocolate over a pan of simmering water, leave to cool. Ground the hazelnuts in a food processor. Whisk the cream until stiff, then fold in the hazelnuts and reserve. Beat the egg yolks with 3 tablespoons of sugar for 10 minutes until thick. Whisk the egg whites in a clean, greasefree bowl until soft peaks form. Whisk in the remaining sugar, a little at a time. Stir the cooled chocolate into the egg yolk mixture, then fold in the cream followed by the egg whites. Share the mixture between 6 freezerproof moulds, cover with clingfilm and freeze for at least 8 hours. Transfer to the refridgerator 10 minutes before serving. Turn out the choconut parfait onto serving plates and dust lightly with cooca powder to decorate.
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