Dark Chocolate And Hazelnut Frozen Parfait

• 1 1/2 cup heavy cream
• 2/3 cup chocolate-hazelnut spread
• 1/4 cup coffee liqueur
• 2 None large eggs, plus 3 large egg yolks
• 1/3 cup granulated sugar
• 8.5 oz dark chocolate, coarsely grated
• 8.5 oz white chocolate, 5 oz melted, remaining coarsely grated
• 1/3 cup finely chopped toasted hazelnuts
• 1/3 cup finely chopped toasted macadamia nuts

1. Line a 6-cup deep muffin pan with paper liners.
2. Combine 1/2 cup heavy cream, chocolate-hazelnut spread and liqueur in a small saucepan. Stir over low heat until smooth.
3. Whip eggs, egg yolks and sugar until thick and creamy. Gradually beat warm chocolate mixture into egg mixture. Transfer to a large bowl and chill for 20 mins, or until mixture thickens slightly.
4. Beat remaining cream to soft peaks. Fold into parfait along with 5 oz dark chocolate, melted white chocolate and nuts. Distribute between paper liners, cover loosely with plastic wrap and freeze overnight.
5. Remove parfaits from pan. Serve immediately, topped with remaining chopped chocolate.

heavy cream, chocolatehazelnut spread, coffee liqueur, eggs, sugar, chocolate, white chocolate, hazelnuts, nuts

Taken from recipes-plus.com/api/v2.0/recipes/33118 (may not work)