Method

• 1.
  Place the sugar and 4 tablespoons water in a pan over medium heat and boil for about 4 minutes.
• 2.
  Place the chocolate in a food processor and process until finely chopped. Add the syrup and egg yolks and process until smooth. Transfer to a large mixing bowl.
• 3.
  In a separate bowl, lightly whip the thick cream, then fold into the chocolate. Divide the mixture between 4 freezer-proof serving dishes, leaving room for the topping. Freeze for at least 4 hours. Remove from fridge 30 minutes before serving. Serve the white chocolate parfaits with about a tablespoon of Kahlua poured over the top.