Chocolate-Rum Parfaits

Chocolate-Rum Parfaits

Chocolate-Rum Parfaits


Makes 4 servings


6 to 6-1/2 ounces Mexican chocolate, coarsely chopped*
1-1/2 cups whipping cream, divided
3 tablespoons golden rum (optional)
3/4 teaspoon vanilla
Whipped cream and sliced almonds, for garnish

*Or, substitute 6 ounces semisweet chocolate, coarsely chopped, 1 tablespoon ground cinnamon and 1/4 teaspoon almond extract.


  1. Combine chocolate and 3 tablespoons cream in top of double boiler. Heat over simmering water until chocolate is melted and smooth, stirring occasionally. Gradually stir in rum, if desired; remove top pan from heat. Let stand at room temperature 15 minutes to cool slightly.
  2. Combine remaining cream and vanilla in chilled deep bowl. Beat at low speed of electric mixer; gradually increase speed until stiff peaks form.
  3. Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon chocolate mixture into 4 individual dessert dishes. Refrigerate 2 to 3 hours until firm. Garnish with whipped cream and almonds.

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