Chocolate parfait

METHOD

1. Place ¼ of the cream into a saucepan and bring to the boil on a moderate heat. Once the cream is boiling, turn off the heat, break chocolate into small pieces and add to the cream, whisking until mixture is smooth and glossy. Set aside.
2. Whisk eggs and sugar in an electric mixer until light and fluffy. Fold chocolate mixture into the eggs until smooth. Dissolve the gelatine and add to the chocolate mix then whip the remaining cream to ribbon stage. Gently fold cream, nuts (and chilli powder) into the chocolate mixture.
3. Place mixture into a paper-lined, 25cm long rectangular cake tin, smooth the top, cover with cling film and freeze overnight.
4. Cut into 3cm-wide portions and allow to sit for 10 minutes on the serving plate. Garnish with berries and King Island thickened cream and serve.