Chocolate-Bread Parfaits

Chocolate-Bread Parfaits
Photo by Antonis Achilleos


  • 8 ounce(s) bittersweet chocolate
  • 1 cup(s) sliced almonds
  • 1.5 cup(s) heavy cream
  • 2 tablespoon(s) dark rum
  • 2 tablespoon(s) sugar
  • 0.5 cup(s) hot brewed espresso or very strong coffee
  • 0.5 pound(s) white Pullman bread-crust removed

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 fro...

View full recipe at Food & Wine


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