Chocolate Nut Parfait

For the chocolate nut parfait, first roast the hazelnuts in the oven for about 5 minutes. Shake the tray again and again so that they can be roasted from all sides.

Then let cool and chop finely with a large kitchen knife. Then whip the Crème Double until stiff and fold in the hazelnuts.

In another bowl, beat the egg yolks and a small amount of the powdered sugar for 10 minutes until foamy. Now separately beat the egg whites until semi-stiff and then add the remaining sugar and beat until stiff.

Stir the melted chocolate into the egg yolk mixture and gradually fold in the crème double and beaten egg whites. Pour the mixture into 6 freezer-safe molds and cover with plastic wrap.

Now freeze in the freezer for at least 8 hours. About 10 minutes before serving, put the chocolate-nut parfaits in the refrigerator to soften it a bit.

Then arrange the chocolate nut parfaits and decorate with mint leaves if desired.

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