Frozen Hazelnut Parfaits Filled with Hot Fudge Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

India has the delightful custom of serving a bite or two of dessert when the savory meal is presented, teasing your taste buds with a preview of coming attractions. You can do the same. When you hollow out the center of the parfaits to make room for the hot chocolate sauce, place the scraps in small cups or bowls to serve with your main course.


  • ¾ cup ( ounces) hazelnuts, toasted and skinned
  • 6 large egg yolks
  • cup sugar
  • Large pinch of kosher salt
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons hazelnut liqueur (Frangelico) or rum
  • 2 cups heavy (whipping) cream
  • ½ teaspoon vanilla extract


To Make the Parfaits

Place 8 ring molds (3 inches high and 2 inches in diameter) or similar-sized paper or plastic cups onto a parchment-paper-lined baking sheet. Grind the hazelnuts medium fine in a food processor.

In a stainless-steel bowl, whisk together the egg yolks, sugar, salt, orange juice, and hazelnut liqueur or rum until smooth. Place the bowl over a saucepan of rapidly simmering water, making sure the water is not touching the bottom of the bowl. Whisk until slightly thickened, about 3 minutes. Put the mixture in the bowl of an electric mixer and whip on medium-high speed until room temperature. In a bowl, whip the cream and the vanilla until soft peaks form. Fold the cream and the ground hazelnuts into the cooled egg mixture.

Using an ice cream scoop, fill the ring molds with the mousse. Freeze until half-frozen, about 1 hour. Using a small ice cream scoop or melon bailer, scoop out about 2 tablespoons of parfait from each mold. Save the scraps for nibbling. Continue to freeze until hard, another 2 to 3 hours, depending on your freezer.

In Advance

The parfaits can be made, unmolded, and returned to the freezer, for up to 3 days. Place on a baking pan and wrap well in plastic wrap. Fill with hot fudge sauce just before serving.

To Serve

Carefully run a knife around the inside edge of each frozen parfait. Unmold and place on individual plates. Fill each of the holes with hot fudge sauce. Serve immediately, with extra sauce on the side.