Mocha And Hazelnut Parfait With Frangelico Recipe

(7 ratings)

Mocha And Hazelnut Parfait With Frangelico
Total Time40 mins + freezing
Nutrition Per PortionRDA
Calories527 Kcal26%
Fat41 g59%
Saturated Fat21 g105%

If you're after an impressive individual-serving dessert, then this mocha and hazelnut parfait with Frangelico is a lovely choice - it doesn't take much effort to make and you're left with your own homemade ice cream-type desert that guests at your next dinner party will love.

Frangelico is a lovely hazelnut liqueur that goes wonderfully well with chocolate and coffee flavours, which makes it the perfect match for the ingredients that we've used in this dessert recipe.

It's best to make this parfait recipe the day before because that way you can ensure that it's fully frozen before you serve it. Although it has a really quick prep time, it takes longer to freeze, so make sure you leave yourself enough time. Either do it first thing in the morning, or, as previously mentioned, knock it up the night before and take it out of the freezer a few minutes before serving up in delicate glasses or little bowls.

Guests will love this mocha and hazelnut parfait with Frangelico, so find out how to make it for a really lovely dinner party pud that's so easy to make.

How to make Mocha And Hazelnut Parfait With Frangelico


  1. In a pan, dissolve the sugar in the coffee then simmer for 3-4 minutes. Set aside. Put the chocolate into a food processor to finely chop. Add the sugar syrup and egg yolks, and process until smooth. Put in a large bowl.

  2. Lightly whip the cream then fold into the chocolate with 60ml Frangelico and the hazelnuts, reserving a few to serve. Pout into a lidded, freezer-proof box. Freeze for at least 4 hours or until fully frozen. Remove from the freezer 15 minutes before serving. Top each serving with the remaining liqueur and a few hazelnuts.


  • 100g caster sugar
  • 100ml Camp Coffee
  • 250g dark chocolate
  • 6 free-range egg yolks
  • 600ml double cream
  • 120ml Frangelico (or you can use Tia Maria or Brandy)
  • 100g hazelnuts, toasted then coarsely chopped
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.