Crispy Parfait on Chocolate Sauce

Finely chop chocolate, brittle and candied orange peel with a kitchen knife. (Brittle is made from almond kernels and sugar and is available from the confectioner).

Whip cream in a cold baking bowl by hand with a whisk until stiff and refrigerate until ready to use.

Beat sugar and egg yolks in a baking bowl with mixer or whisk until white and fluffy. Then add grand choc, marnier, brittle and candied orange peel and fold in whipped cream just until smooth.

Pour the mixture into the mold, smooth the surface, cover with a lid or aluminum foil and place in the freezer for at least 6 hours.

Melt the chocolate and water in a small pan over low heat, add the cream and cool.

Before serving, place the pan briefly in hot water to make the parfait easier to turn out onto the cutting board. Cut the parfait into slices, place in the center of large cold plates and pour the chocolate sauce around them.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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