Parfait au Chocolat Praliné

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 4 oz. (125 g.) Bournville plain chocolate
  • 2 oz. (50


Make the praline by melting the sugar in a heavy pan. Cook until golden brown, add the almonds and stir together. Pour onto a lightly buttered baking tray. When cold, crush coarsely in a processor.

Break the chocolate into a processor.

Place the sugar and water in a small pan. Dissolve the sugar and then bring to the boil. Boil for about 5 minutes until