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Orange chocolate parfait served
Rich orange chocolate dessert

Decadent chocolate and orange parfait

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The marriage of chocolate and orange is one of the most classic flavour combinations. The natural acidity of the cocoa bean and the citrusy notes of the orange enhance each other, while the richness of the cream rounds off the edges. This parfait is dense and creamy, like a frozen mousse, and due to the added chocolate, the texture is firmer but offers an immediately melting experience in the mouth.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 40 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Bain-marie (saucepan + bowl)
  • Whisk
  • Sieve
  • Mould

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Soya (in chocolate)

Instructions

1 ✓

Heat the milk (do not boil). Meanwhile, whisk the egg yolks with the sugar and vanilla sugar until pale.

Tip: Sugar protects egg proteins from coagulating too quickly under heat.
2 ✓

Pour the warm milk into the eggs, then pour back into the saucepan. Thicken over low heat to a crème anglaise consistency (until it coats the spoon).

Tip: 82-84°C is the ideal temperature. If you have a probe thermometer, use it!
3 ✓

Remove from heat. Break the chocolate into the hot cream and let stand for 1 minute, then stir until smooth and melted.

Tip: The heat of the cream is enough to melt the chocolate. Do not heat further, as the chocolate may burn or split.
4 ✓

Stir in the orange juice (and zest). Let the cream cool to room temperature.

Tip: Add the acidic orange juice at the end so it doesn't curdle the milk during cooking.
5 ✓

Whip the cream into soft peaks and fold into the cooled chocolate base.

Tip: Due to the fat content of the chocolate, this parfait will be firmer, so mix the cream in carefully.
6 ✓

Freeze for at least 4 hours.

Tip: Since chocolate freezes hard, it needs more time to soften before serving than fruit parfaits.

Recipe FAQ

The chocolate seized with the egg.
The temperature of the chocolate and the egg base must be similar when mixing. If the chocolate is too cold or the egg too hot, the material gets 'shocked'.
Can I use dark chocolate?
Yes, absolutely! The recipe suggests 'sweetened chocolate', which implies milk chocolate, but it will be even more intense with dark chocolate (min. 50%).

Ingredients

  • 200 ml Whipping cream (cold)
  • 200 ml Whole milk
  • 50 g Caster sugar
  • 3 pcs Egg yolks
  • 2 tbsp Freshly squeezed orange juice
  • 1 tsp Grated orange zest (optional, but recommended)
  • 100 g Milk chocolate or Dark chocolate
  • 1 pack Vanilla sugar