Black and White Custard Parfaits with Advocaat
For the custard, thoroughly mix egg yolks and sugar in a bowl. Boil milk in a saucepan. Slowly stir egg yolk mixture into milk, stirring constantly. Continue stirring custard mixture over medium heat (do not boil) until thickened and creamy. Let custard mixture cool and strain through a fine sieve.
Break mocha-flavored chocolate into pieces, melt over a hot-water bath and stir in espresso powder and a pinch of salt. Cut white chocolate into pieces, melt over a hot-water bath and stir in a pinch of salt.
Beat cream until stiff. Divide custard mixture in half. Stir mocha-flavored chocolate mixture into one portion of custard and fold in half of the cream. Stir white chocolate mixture into remaining custard and fold in remaining cream. Pour dark and white custards into 6 chilled ramekins in layers and freeze for 3-4 hours.
Briefly dip ramekins in hot water and invert to remove custard parfaits onto plates. For garnish, drizzle custard parfaits with advocaat and sprinkle with chocolate curls before serving.