Chocolate Parfait

Recipe by THOMAS SCHNETZLER, Lindt Maître Chocolatier


  • 150g Lindt Excellence 70% Cocoa
  • 500ml Cream
  • 1each Whole egg
  • 1each Egg yolk
  • 75g Caster sugar
  • 50g Almond slivers, toasted
  • 50g Pistachios toasted
  • Serves: 8-10
  • Cooking time: 20 mins (Make the day before to allow to freeze overnight)


  • 1. Place 125 ml of the cream into a saucepan and bring to the boil over a moderate heat. In the meantime, break the chocolate into small pieces, and melt in a bowl over a pan of boiling water.
  • 2. Once the cream is boiling, turn off the heat. Add the melted chocolate all at once, whisking until the mixture is smooth and glossy. Set aside.
  • 3. Put the remaining cream in a large bowl and whip to ribbon stage (thicken slightly).
  • 4. Mix together the egg, egg yolk and sugar in an electric mixer with a whisk attachment until light and fluffy.
  • 5. Fold the chocolate mixture into the egg mixture, creating a smooth mass.
  • 6. Gently fold 1/3 of the cream into the chocolate mix, and then fold in the remaining cream.
  • 7. Add in the almonds and pistachio nuts and blend well.
  • 8. Pour the mixture into a paper-lined triangular mould or small cake tin and smooth the top. Cover with cling wrap and freeze overnight.
  • 9. When ready to serve, remove the mould from the freezer and cut into pieces. Let sit for a few minutes to soften slightly and then serve immediately.

TIP: Use a hot knife to cut the pieces and ensure to clean the knife after each cut.

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