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Chocolate Parfait


  • Gently melt the chocolate in a double boiler over simmering water. Keep warm. 
  • At the same time, bring the sugar and 75 ml warm water to the boil and cook to exactly 118°C (using a cooking thermometer).
  • Whisk the eggs and the yolk with an electric hand beater until light and frothy. Then gradually pour into the sugar mixture, continually mixing for about 5-7 mins until it is cold and a sabayon is formed.
  • Fold about one-third of the whipped cream into the melted chocolate and stir with a spoon. Then add all of the sabayon and gently fold into the mixture using a spatula until well incorporated. Add the remaining whipped cream and gently fold in.
  • Lightly oil dariole moulds (or small cups), spoon in the chocolate mixture and freeze for at least 4-5 hours.
  • When ready to serve, dip the base of the moulds in hot water and turn out onto individual dishes. Garnish with the mint leaves and orange segments.
  • Cameron Cox - Melbourne pastry chef


  • 210 gm dark cooking chocolate
  • 90 gm caster sugar
  • 2 eggs & 1 egg yolk
  • 300 ml thickened cream, whipped
  • cooking oil spray
  • 4 small fresh mint sprigs
  • 1 orange, peeled & cut into segments

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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