Honey And Chocolate Parfait - cooking recipe

Ingredients

5.25 oz dark chocolate, chopped
3 None eggs
3 tbsp granulated sugar
1 tsp vanilla extract
3 tbsp honey
1 1/2 cups heavy cream, whipped to stiff peaks

Preparation

Line a 13x15 inch baking pan with parchment paper. Melt chocolate, transfer to prepared pan, spread evenly and chill until set.
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.
Remove from pan, discard foil and drizzle with remaining honey. Break up remaining chocolate and arrange on top. Serve immediately.