Horny Parfait

This desert has been specially formulated to sexually arouse anyone who eats it (basically I thought of every sweet thing I could possessing aphrodisiac qualities and threw it in). It is therefore the perfect finish to a romantic dinner.

Chocolate Sorbet:

2 cups strong, freshly brewed coffee
1 cup white sugar
1/4 cup corn syrup
6 or 7 tbs coacoa
1/2 tsp. cinnamon
pinch salt

Put all ingredients in a saucepan, boil slowly until sugar dissolves and mixture is smooth. Gently boil for 5 minutes, stirring occasionally so it doesn't stick. Remove from heat and cool to just above room temperature. Pour into chilled metal bowl, and freeze until solid at high freezer setting. After about 2-3 hours, or when mixture is firm in center, try to take a scoop out with a spoon to see how rigid it is. If it doesn't scoop politely, empty contents (in 2 batches if necessary) into food processor or blender. Beat until smooth, and return to bowl and freeze again.

Cinnamon Hazelnut Whipped Cream

1 cup whipping cream (35%, unsweetened)
about 4 tbs icing sugar, to taste
a splash of vanilla extract
1 tsp cinnamon
5 tbs finely ground hazelnuts

Combine whipping cream and sugar in a bowl, beat with electric or hand beater until mixture just starts to hold peaks. Add vanilla and cinnamon, beat until holds stiff peaks. Fold in ground hazelnuts. Spoon mixture into a pastry bag, or a small freezer bag with a small hole cut in one corner. Freeze until ready to use.

Parfait:

In 4 chilled parfait dishes or champagne glasses, spoon about a 1 - 1 1/2 inch layer of chocolate sorbet. Push down until level with a spoon. Pipe about 1 inch of whipped cream over sorbet, freeze for about 30 min. Repeat layering, ending with whipped cream on top. Sprinkle shaved chocolate or chocolate sprinkles on top, and serve. You can also complete the last layer and then freeze until ready to serve.

Note: If you like, you can probably sprinkle crushed amoretti cookies (almond wafers) between the layers. I haven't tried it, but I bet it would be good.

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