150 g dark chocolate
6 egg yolks
60 g Dansukker Icing Sugar
70 g Dansukker Glucose Syrup
Zest of 1 orange, preferably uncoated
3 tbsp of orange juice
600 ml cream
100 g roasted nuts, chopped
Chop the chocolate and melt it in a water bath. Allow to cool.
Beat egg yolks, sugar and glucose syrup until fluffy. Fold the chocolate into the egg mixture and add the sliced orange peel and orange juice.
Whip the cream and fold into the egg mixture.
Pour the parfait into a bread tin covered with plastic wrap. Freeze for 4-5 hours.
Set the oven temperature to 175 °C. Roast the nuts in the lower part of the oven for 5 minutes. Keep an eye on them to make sure they don't burn. Leave them to cool and then chop.
Remove the parfait from the freezer about 20 minutes before serving. Top with the chopped nuts.
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