Parfait au Chocolat, Sauce Café

• 1 lb. (450 g.) plain chocolate
• ½ pint (275

Make the parfait by melting the chocolate in a saucepan which is standing in hot water.

Whip the eggs and sugar until light and fluffy. To this, quickly add the melted chocolate and then fold in the half-whipped cream and then lastly the rum. Pour into a tin foil lined terrine mould. Place into deep freeze for 24 hours.

Make the sauce by whisking the egg yolks and sugar together