This Chocolate Parfait dessert tastes like a molten chocolate cake, but with much less work. The inspiration for this dessert is from Glatt a la Carte in Brooklyn, NY. It can easily be made ahead and will wow your guests with its gloriously rich, chocolatey flavor.
Chocolate Parfait
Servings
8 Servings
Ingredients
- Butter pecan ice cream
- 1 cup melted margarine coconut oil or butter (2 sticks)
- 1 cup sugar
- 3 eggs lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- 1 cup flour
- 1 cup heavy cream or pareve non-dairy creamer
- 1 1/2 cups semi sweet or bittersweet chocolate
- 1/4 cup corn syrup
- 2 cups pecans
- 1 cup sugar
- 1/2 cup honey
Instructions
- Basic Brownie:
- Combine melted margarine with sugar, eggs and vanilla extract.
- Add the cocoa powder and flour.
- Mix to combine. Pour into a greased 9×13 inch pan.
- For the parfait, bake for fifteen to twenty minutes at 350°F until the outer edges are cooked, but the inside is runny. For a fully baked brownie, bake for about 25 to 30 minutes so center is still runny but edges have some crispness to it.
- Chocolate Sauce:
- Bring heavy cream to a simmer or heat in microwave.
- Add the dark chocolate and stir to combine.
- Add the corn syrup.
- Set aside in covered container until ready to use.
- Reheat before drizzling on parfait.
- Glazed Pecans:
- Place sugar in a nonstick pan on medium heat. Once sugar liquefies, add honey, and combine for one minute.
- Add pecans and stir with the sugar-honey mixture until fully coated.
- Pour pecans onto large tray covered with parchment paper.
- Let cool and store in airtight container until ready to use.
- Assembly:
- Scoop a chunk of prepared brownie, and place in bottom of a dessert glass.
- Top with a scoop of ice cream.
- Drizzle with chocolate sauce.
- Top with chopped glazed pecans.
- Recipe originally published in JOY of KOSHER with Jamie Geller Magazine (Bitayavon, Fall 2012) Subscribe Now
this is heart attach waiting to happen!!!!!!!!
I would love to get new ideas on food receipes