Preparation / Directions:
Put sugar and water into a saucepan and heat until sugar has dissolved. Bring to a boil and boil steadily to 230F (110C) or until a little of syrup forms a thread when pressed between a wet thumb and forefinger when drawn apart. In a bowl set over a pan of simmering water, whisk eggs until frothy. Pour syrup onto eggs and whisk, still simmering over water, until mixture is pale and thick and whisk leaves a trail when lifted. Stir in coffee. Remove from heat and set over a bowl of iced water. Whisk mixture until cool. In another bowl, whip cream until just beginning to hold its shape; fold into coffee mixture. Turn into a freezer proof container. Cover, seal and freeze 2 to 3 hours, until firm.
To make chocolate cups, melt chocolate in a bowl set over a pan of hot water. Cool slightly. Spread melted chocolate evenly inside 12 to 16 double thickness of paper baking cups with a brush or spoon, coating bottom and side. Let stand until set. Add another layer of chocolate, if necessary. When set, carefully peel away paper cups. Remove parfait from freezer 10 minutes before serving to soften. Scoop into chocolate cups and serve.