Chocolate praline parfait with wine sabayon


100 ml water
90 g sugar
6 egg yolks
150 g nougat
50 g chocolate coating
2 dl cocoa liqueur
1 dl rum
shredded orange peel
250 g whipping cream
2 tablespoons chocolate sprinkles

Boil water with sugar and take out from heat.  Stir in eggs and warm the emulsion until it thickens. Filter it right away and put it in a cold place. Melt nougat and chocolate coating using the double-boiler method. Stir the orange peel, rum, and the cocoa liqueur into the cooled yolk emulsion. Add whipping cream and chocolate sprinkles and stir.

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