For the first chocolate, boil ¼ cup (60 g) (!

) of sugar.

Beat the egg yolks and 4 teaspoons (20 g) of sugar.

Slowly pour in the hot sugar water and beat until the mixture has cooled.

Chop up the chocolate, melt in a bain-marie, and add to the mixture along with the alcohol.

Finally, fold in the whipped cream.

Fill a terrine pan and freeze for 2 hours.

(The terrine pan should be ⅓ full.

)

For the second chocolate, follow the same directions as the first.

Fill the terrine pan to the ⅔ mark and freeze for another 2 hours.

Prepare the third chocolate the same way, fill the terrine pan, and freeze for another 2 hours.

For the almond sauce, whip the cream halfway, and flavor with almond milk syrup and some almond extract.

Dip the parfait briefly in hot water and remove from the pan.

Pour a circle of sauce onto a plate.

Cut the parfait into slices and serve on the sauce.