Melt the chocolate in a bowl over a bain-marie.
Once the chocolate has melted, spread it in a thin layer over a baking tray lined with baking paper. Place the baking tray in a cool place whilst you prepare the rest.
Bring the blackcurrants and sugar to the boil and simmer for 4–5 minutes. Blend with a hand blender, leave to cool, then transfer to a small piping bag.
Beat the egg yolks with the vanilla seeds and icing sugar in a bowl using an electric whisk for about 8–10 minutes, until the mixture is pale and very frothy. Whip the cream to soft peaks in another bowl. Gently fold the contents of the two bowls together and pour the mixture into a container, then place it in the freezer for at least 4 hours.
Spread a little blackcurrant jam on a cold plate. Place the parfait on top and finish with a dollop of jam.
Drizzle the chocolate over the top and finish by sprinkling with flowers.
