Summary

Ingredients

• 100 g couverture, dark chocolate
• 100 g nouat (nut and nouat mixture)
• 120 ml milk
• 4 medium egg yolks
• 80 g suar
• 1 teaspoon orange (n) - peel, grated (untreated)
• 350 ml cream
• 2 tablespoon rum
• 300 g couverture, dark chocolate for the baskets

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Instructions

1. 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.
2. 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.
3. 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.