Frozen chocolate parfait recipe
 This chocolate parfait can be made as a whole dessert in a loaf tin or individually as popsicles using popsicle moulds and wooden sticks. 125g/4½oz dark chocolate, minimum 70% cocoa solids150g/5½oz free-range egg yolks130g/4½oz caster sugarpinch sea salt flakes375g/13oz double cream 125g/4½oz dark chocolate, minimum 70% cocoa solids 150g/5½oz free-range egg yolks 130g/4½oz caster sugar pinch sea salt flakes 375g/13oz double cream 400g/14oz dark chocolate, minimum 55% cocoa solids50g/1¾oz neutral-flavoured oil, such as rapeseed40g/1½oz chopped hazelnuts 400g/14oz dark chocolate, minimum 55% cocoa solids 50g/1¾oz neutral-flavoured oil, such as rapeseed 40g/1½oz chopped hazelnuts Method To make the chocolate parfait, place the chocolate in a heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until completely melted then remove from the heat and set aside. Meanwhile, place the egg yolks, sugar and salt in a clean, heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes thick and pale (around 65C on a digital thermometer if you have one). Whisking constantly, slowly pour the egg yolk mixture over the melted chocolate. Don’t worry if it clumps up or seizes initially. Just keep whisking until the mixture is smooth. Place the cream in a bowl and, with an electric or hand whisk, whisk the cream to medium stiff peaks. Fold this into the chocolate mixture in three parts until smooth.Line a 900g/2lb loaf tin with clingfilm and pour the chocolate mixture in. Freeze for 6 hours. Alternatively, pour the mixture into silicon popsicle moulds. Place wooden popsicle sticks into the base and then freeze for 6 hours.To make the chocolate glaze, combine the chocolate, oil and chopped nuts in a heatproof glass bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly until everything has melted, then remove the bowl from the pan. Leave the chocolate glaze to cool to about 40C and then pour into a tall, thin glass. You want a glass that is deep enough to dunk the entire popsicle in. Pop the popsicles out of the silicon moulds and work quickly to dunk them into the chocolate glaze. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place on a baking tray lined with a silicon mat until ready to serve. To make the chocolate parfait, place the chocolate in a heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until completely melted then remove from the heat and set aside. To make the chocolate parfait, place the chocolate in a heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until completely melted then remove from the heat and set aside. Meanwhile, place the egg yolks, sugar and salt in a clean, heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes thick and pale (around 65C on a digital thermometer if you have one). Whisking constantly, slowly pour the egg yolk mixture over the melted chocolate. Don’t worry if it clumps up or seizes initially. Just keep whisking until the mixture is smooth. Meanwhile, place the egg yolks, sugar and salt in a clean, heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes thick and pale (around 65C on a digital thermometer if you have one). Whisking constantly, slowly pour the egg yolk mixture over the melted chocolate. Don’t worry if it clumps up or seizes initially. Just keep whisking until the mixture is smooth. Place the cream in a bowl and, with an electric or hand whisk, whisk the cream to medium stiff peaks. Fold this into the chocolate mixture in three parts until smooth. Place the cream in a bowl and, with an electric or hand whisk, whisk the cream to medium stiff peaks. Fold this into the chocolate mixture in three parts until smooth. Line a 900g/2lb loaf tin with clingfilm and pour the chocolate mixture in. Freeze for 6 hours. Alternatively, pour the mixture into silicon popsicle moulds. Place wooden popsicle sticks into the base and then freeze for 6 hours. Line a 900g/2lb loaf tin with clingfilm and pour the chocolate mixture in. Freeze for 6 hours. Alternatively, pour the mixture into silicon popsicle moulds. Place wooden popsicle sticks into the base and then freeze for 6 hours. To make the chocolate glaze, combine the chocolate, oil and chopped nuts in a heatproof glass bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly until everything has melted, then remove the bowl from the pan. Leave the chocolate glaze to cool to about 40C and then pour into a tall, thin glass. You want a glass that is deep enough to dunk the entire popsicle in. Pop the popsicles out of the silicon moulds and work quickly to dunk them into the chocolate glaze. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place on a baking tray lined with a silicon mat until ready to serve. To make the chocolate glaze, combine the chocolate, oil and chopped nuts in a heatproof glass bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly until everything has melted, then remove the bowl from the pan. Leave the chocolate glaze to cool to about 40C and then pour into a tall, thin glass. You want a glass that is deep enough to dunk the entire popsicle in. Pop the popsicles out of the silicon moulds and work quickly to dunk them into the chocolate glaze. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place on a baking tray lined with a silicon mat until ready to serve.