Amaretto “Midnight Kiss” Parfaits

By Eat More Chocolate Team      

April 20, 2015

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A Cozy New Year: Amaretto “Midnight Kiss” Parfaits, Plus A Few Hopes & A Prayer

  • Yields: 4-6 parfaits


Place the glass snifters in a row in front of you.

To the bottom of each glass, pipe in about 2 tablespoons worth of the Amaretto-Spiked Whipped Cream as a base; next, add in about a heaping ¼ cup of the cubed pound cake, and drizzle over the cake about 1 ½ teaspoons worth of the amaretto.

Next, drizzle in about 2-3 tablespoons worth of the Chocolate Ganache Sauce over the cake cubes, and then pipe in about 3 tablespoons worth of the Amaretto-Spiked Whipped Cream.

Repeat the process with another layer of cubed cake, amaretto and Chocolate Ganache Sauce, and finish with a generous amount of the Amaretto-Spiked Whipped Cream; shave some chocolate over top for garnish, and lightly dust with silver or gold edible sprinkles; chill until ready to serve.

Chocolate Ganache Sauce :

Place all ingredients through the semi-sweet chocolate into a saucepan or small pot, and stir to combine; set the saucepan/pot over medium heat, and stirring with a rubber spatula all the while to keep the chocolate from scorching to the bottom, bring the mixture to a gentle simmer until all the ingredients are melted and well-blended.

Off the heat, add in the small pinch of salt and the butter, and stir to combine until the butter is completely melted and blended in.

Strain the chocolate sauce into a measuring cup with a spout for more convenient pouring during assembly, and allow it to cool at room temperature until slightly thickened.*

Amaretto-Spiked Whipped Cream :

Add the whipping cream into the bowl of a mixer fitted with a whisk attachment, and begin to whip the cream on medium-high.

Once the cream begins to thicken, sprinkle in the powdered sugar, and continue to whip for another 15-30 seconds or so, until further thickened; next, add in the almond extract and the amaretto liquor, and finish whipping until stiff peaks form.

Place the Amaretto-Spiked Whipped Cream into a piping bag fitted with a tip, or a large ziplock bag with the corner cut off, and keep in fridge until ready to use.


Amaretto-Spiked Whipped Cream (recipe below)

½ loaf vanilla pound cake (about 8 ounces), cut into small cubes

4 tablespoons amaretto (almond liqueur)

Chocolate Ganache Sauce (recipe below)

Dark chocolate, for “curl” garnish

Silver or gold edible sprinkles, for garnish (optional)

Chocolate Ganache Sauce :

6 ounces low-fat milk

½ cup sugar

½ cup cocoa powder

¼ cup agave nectar

4 ounces semi-sweet chocolate

Pinch salt

2 tablespoons butter

Amaretto-Spiked Whipped Cream :

16 fluid oz whipping cream, cold

6 tablespoons powdered sugar

½ teaspoon almond extract

4 tablespoons amaretto liquor