Chocolate Honeycomb Frozen Parfait Recipe
French-styled frozen parfait with chocolate honeycomb.
Honeycomb parfait. Perfect for when you’re wanting a fancy dessert without the cost you’d encounter at a fine dining restaurant.
It’s a dish that seems complicated at first, with all the different steps involved. But once you break them down, it becomes a really easy recipe to recreate. All you really need is a strong whisking hand.
This frozen, chocolate dipped honeycomb parfait is an absolute must try. So we will go through exactly how to make this delicious dessert step by step from the comfort of your own home. As easy and stress free as possible.
First things first, for this recipe you’ll need chocolate dipped honeycomb. Now, you could go out and buy that chocolate dipped honeycomb. However, if you make it yourself, then you’ll firstly save on money. Secondly, have plenty left over for snacking and god knows chocolate covered honeycomb makes the most delicious treat.
Lastly, you’ll have that feeling of pride from making your own honeycomb from scratch.
I’ve already posted a recipe for the perfect chocolate dipped honeycomb. So, step one is to make your honeycomb by clicking here and following the step by step instructions.
What is parfait
Take the time to google parfait and you will see an array of completely different looking desserts, which is fair when you consider the first recipe for parfait dates back to 1892
So let’s try and put the parfait confusion to rest. Parfait originates from France and means ‘perfect’.
Generally speaking, there usually are two types of desserts that one would classify as ‘parfait’. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree. Which would usually then be frozen.
The American version consists of layers of granola, nuts and yogurt topped off with fruits or whipped cream.
Today, we’re going to be making a French styled parfait. With it being frozen, you may have yet another question on your mind…
What’s the difference between parfait and ice cream?
Ice cream has air whipped into it as it freezes while parfait has air whipped into it and is frozen after.
This means that you don’t need any specialist equipment such as ice cream makers to be able to make parfait. Think of parfait more like a frozen mousse. It’s light, airy, and sweet.
Autumn Parfait
The parfait we’re going to make is a chocolate honeycomb parfait. So very autumnal. Honeycomb, you may be more familiar as hokey pokey, cinder toffee or sponge toffee. It’s hard aerated caramelized sugar that personally makes me think of bonfire night.
Which if you’re from the UK I’m sure you think the same.
Adding that chocolate will just give out parfait that rich tasty goodness.
It also kind of makes this a ‘Cadbury’s Crunchie Honeycomb’ which if you’re from the UK like me will sounds absolutely amazing to you.
What you will need to make chocolate honeycomb frozen parfait
As for the ingredients, you will need the following ingredients and equipment.
3 free-range eggs
You’ll need 3 eggs for this recipe. Free-range will always be better. You want to separate the eggs, egg whites in one bowl and the yolks in another bowl.
Caster sugar
Caster is important for this recipe. If you don't have caster sugar, you can use granulated sugar. However, caster is always going to be your best bet for any baking recipe. The granules are small enough to mix with ease.
Double cream
Double cream is used for making the vanilla whipped cream. Using single cream will not give you the viscosity you will need for whipped cream, so make sure its double cream you get.
Vanilla extract
Now in the case of vanilla, you can either use vanilla extract, I used Madagascan vanilla extract, or if you prefer, you can use vanilla beans scrapped out of 2 vanilla pods.
whisk
If you have a hand mixer or even better, a stand mixer. Then this recipe is going to be a lot easier to make. However, like a lot of you. A hand mixer is a luxury I don't have. If you’re like me then you best get warming up your arm muscles, because we have a lot of whisking ahead of us!
3 bowls
We will separate the recipe into three easy to follow sections. To do that, you will need three bowls at the ready for three different mixtures.
If you’re from the UK, I recommend getting this set of 3 for £14.99 from amazon.co.uk
For anyone in the USA, get this set of 3 for $19.50
Something to pour the parfait in
A small cake tin, bread tin, glasses. This really depends on how you want your parfait to look. You just need to make sure it will fit into your freezer. Personally, I used both a loaf tin and drinking glasses since this recipe makes quite a lot.
Cling film
Whatever you choose to freeze your parfait in, you’ll want to line with cling film so its easily removed. Trust me, you’ll thank me later.
Frozen Parfait Recipe
Chocolate Honeycomb Frozen Parfait
Ingredients
Instructions
- Grease a loaf tin or whatever you’re using I used glasses to hold your honeycomb parfait with a little bit of vegetable oil and 2 layers of cling film.
- In a bowl, whisk the egg whites until soft peaks form when the whisk is removed. Gradually whisk in 75 grams of the sugar and continue to whisk until firm peaks are formed so you have meringue.
- Whisk the egg yolks and remaining sugar in a bowl over a pan of simmering water for 5-6 minutes or until the mixture thickens.
- Place the double cream and vanilla extract into a separate bowl and whisk until soft peaks form when the whisk is removed.
- Gently fold the meringue, egg yolks and cream together in a bowl until just mixed together.
- Add the 100 grams of honeycomb into the mixture.
- Pour the mixture into the lined loaf tin or whatever you’re using for your parfait and place in the freezer for at least four hours, or until firm.
- Once frozen, pull out your parfait by carefully tugging on the clingfilm so the parfait holds its shape.
- Serve in a bowl with your chocolate dipped honeycomb pieces and optionally, a sprig of mint and drizzle of melted chocolate.
Notes
Need a visual aid?
Keep on scrolling for a step by step on how to make this honeycomb parfait with photos.
A different way to serve
Another way to serve these frozen parfaits is to skip the clingfilm and pour them straight into your glasses of choice. Once frozen, stick the honeycomb in the frozen parfait and eat straight from the glass.
Nutrition Facts
Calories
522.49Fat
39.47Sat. Fat
24.1Carbs
39.93Fiber
0.62Net carbs
39.32Sugar
38.74Protein
4.73Sodium
31.96Cholesterol
218.95The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Step by step instructions for honeycomb parfait recipe with photos
Step one
Grease a loaf tin or whatever you’re using to hold your honeycomb parfait with a little bit of vegetable oil and 2 layers of cling film. I used both a small loaf tin and 2 drinking glasses.
It’s important to use two layers of cling film so you can easily remove your parfait when ready.
Step two
Meringue time. In a bowl, whisk the egg whites until soft peaks form when the whisk is removed. Once soft peaks form, gradually whisk in 75g of the sugar and continue to whisk until firm peaks are formed.
If you’re hand whisking like myself. This will take some time and a lot of elbow grease. Don’t just give up and move on though. Keep on whisking until that mixture of firm! It might feel like it’s never going to happen but just hang in there. You will get that meringue or so god help me!
1 minute of whisking meringue.
10 minutes of whisking meringue.
Step three
In a separate bowl. Whisk the egg yolks and remaining sugar over a pan of simmering water for 5-6 minutes, or until the mixture thickens.
Side note: doesn’t the egg yolks and caster sugar look like a ghost…
Step four
Place the double cream and vanilla extract into a separate bowl and whisk until soft peaks form when the whisk is removed.
Once done, add all three mixtures together. Gently fold the meringue, egg yolks and cream together in a bowl until just mixed together.
Roughly chop up the honeycomb you made earlier and then fold it into the mixture, making sure it’s spread evenly throughout the mixture.
Step Five
Pour the mixture into the lined loaf tin or whatever you’re using for your parfait and place in the freezer for at least four hours, or until firm.
Step six
Time to serve. Take your parfait out the freezer and warm the loaf tin or glass with your hand to make it easier to remove. Gently pull on the cling film until the parfait slides out.
Add to a plate and you’re ready to go. To make it that much fancier, you can take to garnishing and adding little touches to your dessert. Using more of your honeycomb chunks is a good idea to start with.
I normally pick out two of the larger pieces of chocolate dipped honeycomb to arrange beside my parfait.
I also had some chocolate left over so melted it and piped it on top of the parfait and around the plate. I then added some store bought peanut butter ice cream (Which goes wonderfully with honeycomb) and topped it off with a single mint sprig, for elegance.
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Hi, I’m Cameron, guv’nor of Smartblend. If you liked this then you’re in luck, I have a bunch more recipes like it. I share only vegetarian and pescatarian food recipes, cocktails, and drink guides with a sprinkling of wellness and mindful drinking. If that sounds like you, then stick around!
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