Honey And Chocolate Parfait

1. 1

   Line a 13x15 inch baking pan with parchment paper. Melt chocolate, transfer to prepared pan, spread evenly and chill until set.

2. 2

   Line an 8x4 inch loaf pan with foil. Meanwhile, whisk eggs, sugar, vanilla extract and 2 tbsp honey over a hot water bath until thick and creamy. Remove from heat and allow to cool. Fold in whipped cream. Transfer 1/5 of mixture to prepared pan and cut a rectangle of chocolate to fit and place over top. Repeat with remaining cream mixture. Freeze for at least 6 hours, preferably overnight.

3. 3

   Remove from pan, discard foil and drizzle with remaining honey. Break up remaining chocolate and arrange on top. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.