Chocolate hazelnut granola parfait
This beautiful parfait dessert cup layers dark chocolate granola and hazelnuts with rum-infused cream.
I always prefer light nut- or fruit-based desserts at the end of a meal – and if there’s a little chocolate thrown in, well, why not? This chocolate hazelnut parfait is a blend of homemade chocolate hazelnut granola and rum-flavored tart cream. Perfect for topping off a filling meal, setting off the weekend right, and leaving a terrific taste in your mouth.
- 1 1/4 cup raw oats
- 2 cups chopped semisweet chocolate
- 2/3 cup toasted hazelnuts
- 1/4 cup brown sugar
- 2 cups heavy whipping cream or coconut cream*
- 1/2 cup sour cream
- 1/4 cup sugar
- 1 teaspoon rum extract
Preheat oven to 350°.
Spread oats on a parchment-lined baking sheet. Toast raw oats for 7 minutes, stirring once to brown evenly.
Mix hot toasted oats with chopped chocolate, brown sugar and toasted hazelnuts.
Whip heavy cream until stiff peaks form. Gently fold in sour cream, sugar and rum extract (you can also use a shot of actual rum or whiskey). Mix gently.
Layer granola and cream in small glass dessert bowls, creating at least four layers and topping off with extra granola.
*There are several brands that make canned coconut cream for whipping, or you can use a product like So Delicious whipped and sweetened coconut cream, just skip the sugar and add the sour cream and rum.
Adapted from a recipe in Bon Appetit magazine for Scottish cranachan.
Related Topics: Desserts