Chocolate and Almond Parfait

Line a 1.2 litre loaf tin or pâté mould with cling film, leaving lots of overhang.

Break the chocolate into a heatproof bowl and set aside. Gently warm 100ml of the double cream in a pan until it’s steaming but not boiling. Take it off the heat and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth and shiny. Set aside. If the cream cools before the chocolate has completely melted, warm it in the microwave for 10 seconds. Don’t let it get too hot or the chocolate will go grainy.

In a separate bowl, whisk the egg and egg yolk until very light and fluffy, then gently fold into the chocolate.

In a large bowl whisk the remaining 200ml of cream until it forms soft peaks. Fold in the yogurt, then gently stir in the chocolate mixture and almonds. Pour the mixture into the prepared tin, drizzling in small blobs of honey as you go, so they are dotted throughout the parfait. Level the top and cover with the overhanging cling film.

Freeze overnight. Remove from the freezer 10 mins before you serve. Unfold the cling film and use it to lift the parfait out of the tin and sprinkle with the remaining toasted almonds. Serve in slices.