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1
Stir cheryy juices and sugar in medium saucepan over medium heat until sugar dissolves.
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2
Increase heat; boil 5 minutes.
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3
Add cherries; return to boil.
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4
Refrigerate until cold.
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5
(Can be made 3 days ahead.
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6
Cover; keep chilled.)
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7
Place chocolate in medium metal bowl set over saucepan of barely simmering water (do not let bottom of bowl touch water).
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8
Whisk constantly until very thick and thermometer registers 160F, about 5 minutes.
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9
Beat cream in medium bowl to soft peaks.
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10
Gently fold chocolate, then cream into egg mixture.
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11
Spoon chocolate parfait into 8 pilsner glasses or goblets.
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12
Freeze.
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13
Combine eggs yolk and sugar in small metal bowl.
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14
Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water.)
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15
Whisk constantly until mixture is very thick and thermometer registers 160F, about 5 minutes.
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16
Transfer mixture to large bowl.
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17
Beat with electric mixture until cool and very fluffy, about 5 minutes.
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18
Place cream in medium bowl.
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19
Scrape seeds from vanilla bean; beat to soft peaks.
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20
Fold cream into egg mixture.
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21
spoon vanilla parfait atop chocolate parfait.
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22
Cover; freeze 4 hours or up to 3 days.
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23
Spoon cherry sauce atop parfaits.
