I had dinner guests around yesterday so I thought I'd tune up the chocolate parfait desert posted earlier (http://skytteskitchen.blogspot.com/2009/07/chocolate-parfait.html). Here's how.
I took my ramekins, coated them with aluminium foil, brushed them very lightly with neutral oil and put them in the freezer. 
Then I melted some dark chocolate and painted the inside of the coated ramekins and put them back in the freezer again for a few minutes.
When I took them out the chocolate had hardened and I had chocolate baskets.
Then I filled them with chocolate parfait mixture.
For toppings I crushed some Oreos in a plastic back.
And put it on top. Then it all went back into the freezer for the parfait to freeze for 24 hours.
I took them out 15 minutes before serving and made some white chocolate sauce (white chocolate, milk, rum).
And this is my friend trying it out, which I think says a lot about the taste.
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