Chocolate-Bread Parfaits

By mirandavoegeli

Ingredients

• 1 cup sliced almonds (4 ounces)
• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup hot brewed espresso or very strong coffee
• 2 tablespoons sugar
• 2 tablespoons dark rum
• 1/2 pound white Pullman bread—crust removed, bread cut into 1-inch cubes (6 cups)
• 1 1/2 cups heavy cream

Details

Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool.

Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm.

In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum and stir in the bread cubes; let stand for 5 minutes.

Meanwhile, in a large bowl, using a handheld electric mixer, whip the cream until soft peaks form.

Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top with half of the whipped cream and half of the almonds. Repeat with the remaining bread and chocolate, whipped cream and almonds. Serve at once.