Hazelnut parfait

Name: Hazelnut parfait
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10
Ingredients: Egg yolks (about 5) 6 tbsp; Water ½ cup; Whole peeled hazelnuts ½ cup; Unsweetened cocoa powder 6 tbsp; Fresh liquid cream 1 ¼ cup; Sugar ¾ cup; Amaretto (liquor) 3 spoonfuls; Whole peeled hazelnuts 2.8 oz

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257

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 257
Carbohydrates g 18
of which sugars g 17.6
Protein g 4.6
Fats g 17.9
of which saturated fat g 5.3
Fiber g 1.8
Cholesterol mg 133
Sodium mg 44

Difficulty: Average
Prep time: 40 min
Cook time: 20 min
Makes: 10 pieces
Cost: Low
Note + 20 minutes of cooling the chocolate mixture

PRESENTATION

Recipe by
Gessica Runcio

If you’re looking to add a touch of elegance to your dinner, hazelnut parfait is the way to go. Really good stuff. In Sicily, they have this knack for turning nuts into delicious, refined treats, and this hazelnut parfait takes that tradition and gives it a little twist. Instead of sticking with the usual almond parfait, this version dives into the rich flavor of toasted hazelnuts. It's like a nod to the classic but keeps things fresh.

You'll love the melt-in-the-mouth texture typical of Sicilian pastries—paired with a crunchy hazelnut topping that adds a bit of fun. Plus, the hazelnut parfait recipe perfectly blends a smooth, creamy base with a hit of intense bitter cocoa, striking that sweet spot between sweet and rich, roasted flavors. It is so so typical of Sicilian desserts—not too heavy, but just indulgent enough to make you smile.

When you serve a hazelnut dessert like this at a gathering, it’s a real crowd-pleaser. And guess what? Not overly complicated. Guests will appreciate its elegant layers and golden, crunchy top. And once you slice into it—really really awesome—they'll experience the contrast of textures.

You can tell it hails from a place where dessert is a true art form, yet it remains totally approachable. In some Sicilian towns, you might even find versions with a hint of orange zest or a drizzle of chocolate. Seriously good. Makes the hazelnut parfait even more irresistible. Unlike a hazelnut ice cream or other frozen treats, this parfait stands out with its moist, almost cloud-like center that melts right in your mouth.

For those who want a no-bake option that feels fancy, a homemade hazelnut parfait is the perfect choice. Pretty simple. It's a dish that takes simple, high-quality ingredients and turns them into a celebration every time it hits the table. It’s perfect for making any occasion feel a little more special.

INGREDIENTS

257

Calories per serving

Ingredients for a 10 x 4 inch mold: Egg yolks 6 tbsp (85 g) - (about 5); Water ½ cup (100 g); Whole peeled hazelnuts ½ cup (60 g); Unsweetened cocoa powder 6 tbsp (30 g); Fresh liquid cream 1 ¼ cup (300 g); Sugar ¾ cup (150 g); Amaretto (liquor) 3 spoonfuls

for decorating: Whole peeled hazelnuts 2.8 oz (80 g)

Preparation

How to prepare Hazelnut parfait

To make the hazelnut parfait, pour water and sugar into a saucepan 1. Stir 2 and cook the mixture for 8 minutes, until you obtain a thick and transparent syrup 3.

In the meantime, pour the hazelnuts into a blender 4 and grind them in several batches until they become flour 5. Now, separately, work the egg yolks with a whisk 6

until they become light and foamy 7. At the end, place the bowl in a double boiler on a pot full of water 8, pour the still hot syrup over the eggs in a thin stream 9;

stir quickly with the whisk 10 and cook for about 3 minutes, until it increases in volume. At this point, add the cocoa 11 and stir to blend. Now incorporate the hazelnuts 12

the amaretto liqueur 13, stir 14 and pour into a large bowl 15.

Let it cool for about 20 minutes 16. Meanwhile, whip the cream in a bowl until it is frothy 17. Combine with the now cold chocolate mixture 18.

Stir until the two mixtures are well blended 19. Pour the parfait into a large loaf pan of about 10x4 inches 20 and freeze it for at least 3 hours. When the hazelnut parfait has solidified 21,

remove it from the mold and place it on a serving plate. To easily unmold it, simply dip the base of the mold in a container with hot water. Then invert the mold onto a plate 22 and gently remove it 23. Finally, decorate the surface with coarsely chopped hazelnuts and serve your hazelnut parfait immediately 24.

Storage

The hazelnut parfait can be stored in the freezer for up to one month. Take it out of the freezer about ten minutes before serving. If it has been in the freezer for several days, it may take a few more minutes to soften slightly.