Chocolate parfait with orange salad

Creamy parfait and the zesty salad come together to showcase an iconic flavour pairing of the culinary world - chocolate and orange.

  • 15 mins cooking
  • Serves 6
  • Print
Chocolate parfait with orange salad


  • 2/3 cup (150 g) caster sugar
  • 2/3 cup (160ml) water
  • 125 gram dark chocolate, chopped finely
  • 4 egg yolks
  • 300 millilitre thickened cream, whipped
  • 1 tablespoon brandy
  • 1/2 cup (40g) flaked almonds, toasted
  • 2 tablespoon dutch cocoa, for dusting
Orange salad
  • 3 medium (720g) oranges
  • 1 tablespoon honey


  • 1
    Line base and sides of a 8cm x 22cm terrine or loaf pan with baking paper.
  • 2
    Combine sugar and water in a small saucepan. Stir over medium heat, without boiling, until sugar is dissolved. Bring to the boil. Boil, uncovered, 3 minutes. Remove from the heat, add the chocolate, stir until chocolate is melted and syrup is smooth.
  • 3
    Beat egg yolks in a small bowl with an electric mixer, 3-5 minutes, until pale. Gradually pour in sugar syrup, beating constantly until mixture is cool. Fold in whipped cream, brandy and almonds.
  • 4
    Pour mixture into prepared pan. Cover, freeze overnight or until firm.
  • 5
    For orange salad, remove rind and all white pith from oranges, discard. Remove orange segments by cutting through each side of the membranes and place segments in a medium bowl. Squeeze any excess juice from the orange membranes and drizzle honey over segments.
  • 6
    To serve, turn out parfait. Cut into 6 thick slices. Serve with orange salad and a dusting of cocoa.

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