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1
Add two tablespoons of instant coffee plus one tablespoon of splenda brown sugar and two tablespoons of fine bourbon to day old coffee.
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2
Place in refrigerator to chill over night.
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3
Place 1 cup of cream in double boiler on medium heat.
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4
Add three tablespoons of splenda brown sugar.
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5
Bring to a slow boil.
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6
Stir until thicken.
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7
About 10 to 15 minutes.
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8
Remove from heat and place in an air tight container.
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9
Chill in refrigerator over night.
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10
Toast hazelnut or pecans for 5 minutes.
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11
allow to cool.
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12
Chop up in food processor and place in an airtight container.
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13
Place 1 1/2 cups of heavy cream in chilled mixing bowl.
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14
Add 1 teaspoon of chocolate extract and one tablespoon of brown sugar.
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15
Whip until just set.
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16
Add 1/4 cup of day old coffee mixture to caramel sauce.
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17
Incorporate.
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18
Add 1/2 cup of caramel sauce to cream mixture.
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19
Continue to whip until stiff peaks form.
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20
Place one tablespoon of chocolate syrup in bottom of parfait glass.
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21
Add two tablespoons of the cafe decal mousse.
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22
Add two teaspoons of the caramel sauce.
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23
Add chocolate syrup.
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24
Sprinkle one teaspoon of the toasted nuts.
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25
Continue to layer the mousse, caramel sauce, chocolate sauce & nuts until you have filled the parfait glass, ending with caramel, chocolate sauce & nuts on top.
