All Recipes

Chocolate Parfait Sandwiches

Serves 6
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Chocolate Parfait, line a deep 30cm x 20cm rectangular tin with cling film and set aside.
  • Bring a small saucepan of water to a simmer. Place the chocolate into medium bowl and place over saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Allow chocolate to melt, stirring occasionally, then remove the bowl from the heat.
  • Meanwhile, place the eggs, egg yolk, sugar and vanilla bean paste into the bowl of an electric mixer fitted with a whisk attachment. Whisk together until light and pale.
  • Reduce the speed of the mixer. Gradually add the warm melted chocolate to the egg mixture, scrape down the sides of the bowl and whisk until combined. Remove the bowl from the mixer and set aside.
  • Place the cream into a medium bowl and whisk until stiff peaks form. Gently fold the whipped cream through the chocolate mixture until combined. Pour mixture into the prepared tin to a height of 2cm. Level the surface with an offset spatula and cover with cling film. Place into the freezer until firm.
  • For the Chocolate Cookies, place sugar, butter and vanilla bean paste into a clean bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until pale and creamy. Meanwhile, sift the flour, cocoa powder and baking powder into a medium bowl then add the salt.
  • Reduce speed of the mixer to low and add flour mixture to the bowl, alternating with the milk until a soft dough is formed. Transfer dough to lightly floured work surface. Lightly flour a rolling pin and roll the dough out to thickness of 5mm. Using an 8cm round cutter, cut 12 circles from the dough. Place circles onto a large baking tray lined with baking paper, 2-3cms apart. Bake in oven for 8-9 minutes until firm. Remove from oven and set aside to cool.
  • For the Chocolate Macadamia Coating, place macadamias onto a baking tray and cook until golden, about 8-10 minutes. Remove from the oven and set aside to cool. Transfer to a mortar and pestle and crush coarsely. Transfer the macadamias to a wide shallow bowl and set aside.
  • To temper the chocolate, place 130g of the chocolate into the top bowl of a double boiler. Stir until chocolate has mostly melted and the temperature of the melted chocolate reaches 50C. Remove the bowl from the heat and gradually add in the remaining 70g of chocolate, stirring with a spatula, until all of the chocolate has melted and the temperature has reached 28C. Replace the bowl of chocolate over the simmering water and stir until the temperature of the chocolate reaches 32C. Remove from the heat and set aside.
  • Using an 8cm round cookie cutter, cut 6 rounds from the frozen Chocolate Parfait and place each between two Chocolate Cookies.
  • Place into the freezer for 10 minutes to allow to set. Dip each parfait sandwich halfway into the tempered chocolate then dip the same half into the crushed roasted macadamia nuts. Place onto a lined baking tray and store in the freezer until ready to serve.

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