Frozen Mint Chocolate Flake Parfait with Hot Chocolate Sauce

Cook Time 20 minutes (+ freezing time)


1 sheet gelatine, gold leaf
6 egg yolks
125g caster sugar
100ml water
375ml cream, firm whipped
2 drops peppermint oil
100g dark chocolate, melted to 30C

Hot Chocolate Sauce
75ml cream
75ml milk
20g caster sugar
100g dark chocolate


Spray the insides of single serve ramekins with canola spray and line them with cling film. Smooth out any wrinkles and ensure the cling film overlaps the tin. This will ensure you have a smooth frozen parfait that is easy to remove from the mould once frozen.

Pour the melted chocolate onto a cold marble surface and spread thin with a spatula until the chocolate starts to set. Use a scraper to scrape ‘flake’ pieces. Store these in the fridge.

Soak the gelatine in cold water to soften, drain the water and reserve the gelatine.

Add the yolks to a bowl of a stand mixer and start to whisk on high speed. Place the sugar into a saucepan with the water and stir gently. Place the pan over a medium heat and stir the syrup to ensure the sugar has dissolved. Once the syrup is boiling stop stirring and cook the to 121C using a sugar or digital thermometer to accurately check the temperature.

Slowly pour the syrup into bowl of whisking egg yolks from the side, add the soaked gelatine to the bowl and whisk for 5 minutes until the mixture has cooled. The mix should be pale and thick in volume. Remove from the machine and fold in the whipped cream and peppermint oil to taste.

Layer chocolate pieces and parfait into the moulds, tap to level and freeze or four hours.

Demould, remove the plastic and serve with melted chocolate.


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