Chocolate Mocha Parfait with Hemp

1 Prepare four coffee cups or glasses (capacity approx. 150 ml).2 Cut chocolate into pieces as small as possible and melt with butter over steam.3 At the same time, over a second hot water bath, beat egg with yolks and powdered sugar until well frothy. Remove the mixture from the steam, stir in the rum and chocolate mixture and allow the mixture to cool.4 Whip the cream until creamy and gently fold into the chocolate mixture. Pour the mixture into the prepared cups or glasses, cover with plastic wrap and freeze for about 7 hours.5 Clean and wash the berries. Remove parfait from the freezer and remove the foil. Garnish parfait with berries, sprinkle with powdered sugar and serve with biscotti.Preparation biscotti:1 Preheat oven to 170°C. Cover baking tray with baking paper.2 Sift flour with baking powder. Mix in almonds, cinnamon, ginger and grated lemon and orange zest.3 Beat eggs with powdered sugar, vanilla sugar and a pinch of salt until foamy (about 10 minutes). Add flour-almond mixture and knead until smooth.4 Divide dough into quarters and shape each part on a lightly floured work surface into a smooth roll (length about 18cm). Place rolls on the prepared tray and bake in the oven (middle rack) for approx. 20 minutes.5 Remove rolls from the oven, place on a cutting board and immediately cut into diagonal slices approx. 2mm thick using a serrated knife.6 Turn off oven and leave to cool to approx. 100°C with the oven door open.7

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