Coffee Parfait With Dark Chocolate

Ingredients

• 2 Tbsp. powdered instant coffee
• 80 ml (5 Tbsp.) just-boiled water
• 4 large eggs, yolks only
• 50 g (¼ cup) golden superfine sugar
• 50 ml (3 Tbsp.) coffee liqueur (or orange liqueur for a different flavor)
• 200 ml (scant 1 cup) heavy cream
• 50 g (2 oz) dark chocolate

Steps

1. Combine the instant coffee with the water and stir well until it dissolves. Alternatively, if you have a coffee machine, you can make 80 ml (5 Tbsp.) of very strong espresso instead.
2. Whisk the egg yolks with the sugar in a heatproof bowl, then place it over a pan of simmering water. Add the instant coffee and whisk until thick and smooth. Take off the heat and keep whisking until it cools a little, add the coffee liqueur, and place in the refrigerator to cool completely.
3. Add the heavy cream and whisk it into the egg and coffee mixture, preferably with a handheld mixer.
4. Line a 7-inch cake pan with plastic wrap, leaving some overhang, and pour in the mixture. Freeze until needed.
5. To serve, remove from the tin using the plastic wrap to lift and allow parfait to soften slightly. Grate dark chocolate on top, then slice into wedges and serve.