Pralines – Parfait in Chocolate Basket

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Roughly chop the couverture, roughly cut the nut nougat mixture and melt together in a warm water bath. Beat the milk, egg yolk, sugar and orange peel in a beating kettle in a hot water bath for 10 minutes until creamy and frothy. Mix with the nougat and couverture mixture. Stir in a cold water bath until the mixture is cold. Whip the cream until stiff and fold into the chocolate cream. Season with rum and place in the freezer for 3 hours. Using an ice cream scoop, place 8 scoops on a tray and let freeze again for 3 hours.
For the baskets, melt the dark chocolate couverture in a bowl in a hot water bath. Place 8 paper cuffs in a small, suitable shape and fill with the couverture. Chill for 10 minutes. The couverture must be firm on the edge and still liquid in the middle so that you can pour it out again and only the edge remains.
Chill for at least 1 hour, then carefully loosen the paper. Repeat the process 7 more times. Fill the parfait balls into the baskets and sprinkle with cocoa powder.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.