Nougat Giotto Parfait

Ingredients for 4 servings:

• 2 eggs
• 1 tbsp powdered sugar
• 1 pinch of salt
• 200 g chocolate (nougat)
• 300 ml cream
• 2 stalk(s) Confectionery (Giotto)
• 1 tbsp Nutella

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

A must-have for chocolate junkies! Easy to make!

Separate the eggs. Beat the egg whites with salt until stiff peaks form. Whisk the cream until stiff peaks form. Melt the nougat chocolate (either over a double boiler or in the microwave), and let it cool slightly. Beat the melted chocolate with the egg yolks and powdered sugar until fluffy. If it lumps, which could be due to the temperature difference between the egg yolks and the chocolate, simply add 1-2 tablespoons of the whipped cream and it will soften again. Fold the egg whites and cream into the chocolate mixture. Warm the Nutella slightly (in the microwave for just a few seconds) and fold it into the mixture. Fill molds (I use crème brûlée molds, but coffee cups work too) with the mixture and freeze for at least 6 hours. Once the time has elapsed, remove the molds and place them briefly in a warm water bath, then loosen them with a knife. It goes perfectly with something fruity, such as chopped peaches, pineapple, strawberries, bananas (I personally find this combination too sweet), mango, berries, etc. You can also drizzle some chocolate syrup over the parfait; caramelized nuts also go great. Instead of Giotto, you can also use Ferrero Rocher.