Summary

Ingredients

• 100 g chocolate icin, dark or couverture
• 3 egg yolks
• 50 grams sugar
• 200 ml whipped cream
• 50 ml egg liqueur
• 1 tablespoon oil for the mold
• some eggnog to garnish

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Instructions

1. 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.
2. 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.
3. 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.
4. Remove the parfait from the mold and cut into 4 pieces. Serve drizzled with some egg liqueur.