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Ingredients
- 2 cups coarsely grated bittersweet chocolate (about 6 ounces)
- 1 cup hazelnuts toasted husked coarsely chopped (4.5 ounces)
- 1/3 cup packed golden brown sugar
- 1 cup rolled oats (do not use instant)
- 1-3/4 cups chilled heavy whipping cream
- 1/3 cup sour cream
- 3 tablespoons sugar
- 1/3 cup whiskey
Preparation
Step 1
Preheat oven to 350 degrees. 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, set aside until chocolate firms, at least 2 hours. Using electric mixer, beat whipping cream, sour cream, and sugar in large bowl until cream mixture holds peaks. Fold in whiskey.
In glasses 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. Chill overnight.