Difficulty: Medium
Chill the kirsch and place four 7.5 cm round molds in the freezer.
Whisk the egg yolks with sugar until pale and creamy. Whip the cream to stiff peaks, then gently fold in the kirsch followed by the yolk mixture.
Divide the parfait mixture into the chilled molds and freeze for 6 hours.
For the mousse, whisk egg yolks with milk, sugar, and cocoa over a bain-marie until thickened. Spoon onto serving plates.
Sprinkle the frozen parfaits with icing sugar and caramelize under a high broiler. Unmold immediately onto the chocolate mousse. Garnish with more icing sugar and chocolate shavings.
Source: La Nouvelle Cuisine for All Seasons, Chanteclerc
