Ingredients
Method
1.Combine cream and chocolate in medium saucepan; stir over low heat until smooth. Beat yolks, eggs and sugar in small bowl with electric mixer until thick and creamy; with motor operating, gradually beat hot chocolate mixture into egg mixture. Transfer parfait mixture to large bowl, cover; refrigerate about 30 minutes or until mixture thickens slightly.
2.Meanwhile, cut eight 30cm squares of baking paper; fold one square in half diagonally. Place triangle on bench with centre point towards you; curl one point towards you, turning it under where it meets the centre point. Hold these two points together with one hand then roll remaining point towards you to meet the other two, turning it under to form a cone. Staple or tape the cone securely to hold its shape; stand cone upright in tall glass. Repeat with remaining paper squares, standing each in a tall glass; place glasses on tray.
3.Beat extra cream in small bowl with electric mixer until soft peaks form; fold extra cream, liqueur and nuts into parfait mixture. Divide mixture among cones. Cover cones loosely with plastic wrap; freeze overnight.
4.Make berry compote; combine ingredients in small saucepan; stir over low heat until sugar dissolves. Cool 10 minutes.
5.Place parfaits on individual serving plates; carefully remove and discard paper from each. Serve with berry compote.
