Chocolate Parfait with Berries
Finely chop chocolate and set 100 grams (approximately 3.5 ounces) aside. Crumble shortbread. In a bowl or the top of a double-boiler set over a pan of hot (not boiling) water, melt 50 grams (approximately 1.75 ounces) chocolate. In another bowl, whisk eggs with 2 tablespoons water until frothy over the pan of hot water. Stir melted chocolate, espresso powder, and rum into eggs and beat well to combine. Remove bowl from hot water and place over a bowl of ice water. Beat mixture until cold. Whip cream until stiff and fold into chocolate mixture along with remaining chopped chocolate. Line the bottom of a small loaf pan (25 cm or approximately 9 to 10 inches) with half of the crumbled shortbread. Pour in chocolate parfait and smooth top with a spatula. Sprinkle with remaining shortbread. Freeze at least 6 hours. Transfer parfait to refrigerator 30 minutes before serving.
Invert loaf pan and cut parfait into slices. Serve sprinkled with plenty of berries (if desired) and garnish with mint leaves. Serve immediately.