Lightly caramelize the sugar in a frying pan. Add the minced hazelnuts, toss briefly and extinguish with hot water. boil everything together a little bit.
Beat cinnamon powder, egg yolks, eggs, sugar over a water bath. Add the grated nougat and stir everything together.
Add rum, chocolate liqueur and the caramelized nuts and whip the whole thing first in a hot water bath, then cool it down.
Then fold in the whipped cream.
Line a small loaf pan with plastic wrap and pour in the parfait mixture. Place everything together in the freezer for a few hours.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.
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