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Strawberry and Almond Chocolate Parfait

If you’re looking for a quick, chocolate-y dessert that is suitable for people who avoid gluten – here’s a good idea. Rich chocolate parfait with fresh strawberry cubes and candied almonds – so easy to make and absolutely decadent!

Strawberry and Almond Chocolate Parfait

Photo: Natalie Levin

Strawberry and Almond Chocolate Parfait

Servings 5 servings of about 200 ml. in volume
Author Natalie


For chocolate cream:

  • 250 ml. (1 cup) milk
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 2 large egg yolks
  • 80 grams (1/3 cup + 1 tablespoon) sugar
  • 30 grams (3 tbsp.) cornstarch
  • 1 tbsp. chocolate liqueur or brandy
  • 200 grams chopped dark chocolate at least 53% cocoa solids
  • 125 ml. (1/2 cup) heavy cream very cold

Candied almonds:

  • 50 grams (1/2 cup) almonds
  • 50 grams (1/4 cup) sugar
  • Pinch of salt

For serving:

  • 200-300 grams fresh strawberries


  1. Chocolate cream: in a medium saucepan put milk, vanilla and salt and heat to simmering point.
  2. In a separate bowl, whisk egg yolks, sugar, cornstarch and liqueur until smooth.
  3. Pour about 1/3 of milk mixture into the yolks, while whisking. Then add the remaining milk and mix until blended.
  4. Return the mixture to the pan and cook over medium-low heat, while whisking constantly, until you get a thick cream.
  5. Remove from heat and add in chopped chocolate. Stir until chocolate is completely melted and cream is smooth.
  6. Cool the cream for 20-30 minutes (whisking occasionally) in the refrigerator until slightly cool.
  7. Whip the cream to stiff peaks and gently fold into the chocolate cream until smooth.
  8. Spoon into a pastry bag and fill the glasses up to 1/2 of its height.
  9. Candied almonds: in a small pan put sugar and form caramel.
  10. Add almonds and add salt and stir until coated in caramel.
  11. Transfer the almonds onto a greased baking paper and cool at room temperature.
  12. In a blender, grind the candies almonds until coarsely ground.
  13. Cut strawberries into cubes and place on top of the chocolate cream.
  14. When serving, add candied almonds on top.

Recipe Notes

  • It is very important to add the candied almonds only when serving in order to remain crispy.
  • You can use raspberries or cherries instead of strawberries.
  • You can use any kind of nut you like instead of almonds.
  • Keep the chocolate parfait in the fridge, wrapped well, for up to 3-4 days.

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