Chocolate Parfait Black & White with Egg Liqueur

Ingredients

• 4 egg yolks
• 125 g sugar
• 150 ml milk
• 100 g dark chocolate
• a pinch of salt
• 2 tsp espresso powder
• 100 g white couverture chocolate
• 350 g whipping cream
• 120 ml egg liqueur
• chocolate shavings

Instructions

1. 1.

   Whisk the egg yolks and sugar together until smooth. Bring the milk to a boil, then pour it into the yolk mixture while stirring constantly. Transfer the mixture to a saucepan and heat over medium-low heat, stirring continuously (do not let it boil) until it thickens into a custard. Strain through a fine sieve and allow to cool.

2. 2.

   Break the dark chocolate into pieces, place in a bowl, and melt over a double boiler. Stir in a pinch of salt and espresso powder. Cut the white couverture into pieces, melt similarly over a double boiler, and stir in a pinch of salt.

3. 3.

   Beat the cream until stiff peaks form. Divide the custard into two portions. Fold one portion with the melted dark chocolate, the other with the melted white chocolate. Gently fold in half of the whipped cream into each mixture. Spoon alternating layers of the dark and white parfait mixtures into chilled molds. Freeze for 3–4 hours.

4. 4.

   Dip the molds briefly in hot water to loosen, then invert onto serving plates. Garnish with a drizzle of egg liqueur and chocolate shavings before serving.