Almond-nougat parfait with dark chocolate sauce

Ingredients

Directions

1. 1

   Place the cuffs in the recesses of a muffin tray. ##Almonds## in a pan without fat roast golden yellow and take out. Separate ##egg##. Whisk the egg yolks and 25 g icing sugar with the whisks of the hand mixer for 4-5 minutes until white and creamy.

2. 2

   Beat the egg whites until very stiff, adding 1 tbsp. icing sugar. Beat 200 g ##cream## until stiff. Fold egg yolk mixture, honey, nougat cream, nuts and beaten egg white into the cream.

3. 3

   Pour the parfait mixture into the cuffs and smooth it down. Cover with foil and freeze for at least 4 hours.

4. 4

   In the meantime, break the chocolate into pieces. Heat 100 g cream in a small pot. Add the chocolate and 1 tsp. cocoa and stir until the chocolate has melted. Let it cool down while stirring several times.

5. 5

   Carefully remove paper cuffs from the parfait. Dust with the rest of the cocoa. Add chocolate sauce. Add chocolate rolls if necessary.