Chocolate Cranachan |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 ounces) | 1 cup hazelnuts, toasted, husked, coarsely chopped (4-1/2 ounces) | 1/3 cup (packed) golden brown sugar |
| 1 cup old-fashioned rolled oats (3 ounces; do not use instant) | 1-3/4 cups chilled heavy whipping cream | 1/3 cup creme fraiche or sour cream |
| 3 tablespoons sugar | 1/3 cup whisky | |
| 1 | Preheat oven to 350 F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. |
| 2 | Using electric mixer, beat whipping cream, creme fraiche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky. |
| 3 | In each of six 10-12-ounce goblets, layer 1/4 cup cream mixture and 1/4 cup oat mixture; repeat layering. Top each parfait with 1/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight. |