Eggnog Parfait

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Melt the chocolate icing over the hot water bath. Place on a baking sheet lined with baking paper and spread very thinly. Min. Chill for 10 minutes.
Whip the whipped cream until stiff. Beat the egg yolks with the sugar and eggnog in a bowl over a hot water bath with a whisk or a hand mixer until thick and creamy for at least 5 minutes. Let the custard cool in a cold water bath while stirring. Carefully fold in the whipped cream.
Spread the oil on a round cake tin (18 cm) and line it with cling film. Break the chocolate into coarse pieces / plates and layer them alternately with the egg liqueur cream in the mold. Min. Freeze for 2 hours.
Remove the parfait from the mold and cut into 4 pieces. Serve drizzled with some egg liqueur.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.