Difficulty:[usr 2]
Chill the kirsch. Put 4 round molds of 7.5 cm in diameter in the freezer.
Beat the egg yolks and the sugar, blanch the mixture. Whip the cream, add the kirsch to the egg yolks and gently fold in the whipped cream.
Put the preparation in the molds and leave for 6 hours in the freezer.
Mix the egg yolks with the milk, sugar and cocoa and beat in a bain-marie. Divide this chocolate mousse on the plates.
Sprinkle the parfaits with icing sugar and caramelize over high heat (under the broiler). Unmold, place immediately near the chocolate mousse. Decorate with icing sugar and chocolate shavings.
Source:La Nouvelle Cuisine for all seasons. Chanteclerc
