A delightful layered dessert combining rich dark chocolate and creamy white chocolate with a hint of Irish cream.
Melt the dark chocolate and butter together in a double boiler until smooth.
Stir constantly to prevent the chocolate from burning.
Stir in the Irish cream liqueur and egg yolks into the melted chocolate mixture.
Ensure the mixture is not too hot to avoid cooking the yolks.
Whip the heavy cream until soft peaks form and fold into the chocolate mixture.
Fold gently to maintain the mousse's airy texture.
Divide the dark chocolate mousse among parfait glasses and refrigerate.
Chill for at least 30 minutes to set.
Melt the white chocolate with half of the heavy cream in a double boiler.
Stir until the mixture is smooth and glossy.
Whip the remaining heavy cream until stiff peaks form and fold into the white chocolate mixture.
Ensure the white chocolate mixture is cool before folding in the cream.
Spoon the white chocolate mousse over the dark chocolate layer in the glasses.
Smooth the top with a spatula for an even layer.
Refrigerate the parfaits for at least 2 hours before serving.
Cover the glasses with plastic wrap to prevent the mousse from absorbing fridge odors.
Serve chilled and garnish with chocolate shavings or a dollop of whipped cream.
Add a sprig of mint for a fresh touch.
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