In a medium heavy sauce pan, bring the heavy cream to a boil, stirring constantly.

Turn to low and add in the chocolates. Continue to stir.

Add in the coffee.

In a stand alone mixer beat the egg yolks and sugar on high until pale yellow, light and fluffy. The fluffier the better!

Bring the milk to another boil and stir so it thickens.

Then remove from heat and pour half of the chocolate mixture into the egg yolk mix and whisk.

Then pour the egg yolk mixture back into the heavy sauce pan with the rest of the chocolate and boil for another few minutes.

You want to boil and stir enough to make sure the mixture will thicken when cooled.

Remove from the heat and let it cool before pouring it into small glass jars.

Refrigerate until thick and chilled. Now it’s time to make the marshmallow fluff!

In a stand alone mixer, whisk the eggs, 2 tablespoons of sugar and cream of tartar on high until soft peaks form. You can let this whisk while you boil the other ingredients.

In a medium heavy sauce pan combine the water, corn syrup, vanilla, molasses, 2/3 cups sugar and all of the spices and bring to a boil for about 7 minutes. You’ll want to keep stirring so nothing burns or boils over. Boiling for a certain amount of time is crucial to getting this mixture hot enough to make a good marshmallow fluff.

Once the egg whites create thick peaks, slowly pour in the boiling sugar mixture into the egg whites while the mixer is on medium speed. Let it mix fully in between pours.

When it’s all in, beat on high until thick again.

Place the marshmallow fluff into a plastic piping bag and cut a hole in the bottom. Then pipe the fluff on top of the chocolate parfaits.

Torch the marshmallow fluff using a professional torch to get it nice and brown. Then sprinkle some gingerbread crumbs on top! Enjoy this amazing dessert!!