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1
Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
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2
Beat the eggs, the egg yolks in a small bowl with an electric mixer until thick and creamy; with the motor operating, gradually beat hot chocolate mixture into egg mixture.
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3
Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
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4
Meanwhile. cut 8 30cm squares of baking paper; fold each paper square into a triangle; then roll one point over to meet the centre point.
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5
Twist the second point over to meet the other two points and form a cone shape.
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6
Staple or tape the paper cones securely to ensure that they hold their shape. Stand each cone, upright in a tall glass, place glasses on a tray.
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7
beat the extra cream in a small bowl of an electric mixer until soft peaks form; fold the extra cream, liqueur and nuts into the parfait mixture.
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8
Divide the mixture between the cones.
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9
Cover the cones loosely with plastic wrap; freeze; overnight.
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10
BERRY COMPOTE:
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11
Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
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12
Cool 10 minutes.
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13
Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
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14
Serve with Berry Compote.
