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Mardi Gras Dessert: Frozen Chocolate Bourbon Parfaits

In my opinion parfaits are a totally underrated and overlooked dessert. They can be made hundreds of ways with just as many ingredients, yet when do you ever have one? When and why did they go out of style? Think about it: when was the last time you had a delicious parfait that wasn't some generic concoction from Dairy Queen or TCBY? If you answered never to this question, then you must make this divine dessert in the very near future. In fact drop what you are doing and make it now - this way it will be nice and chilled for after dinner. Layers of chilled creamy chocolate, softly whipped cream, and crispy praline. I'm merely writing about it and my mouth is watering. The splash of bourbon gives it a New Orleans-ish underlying flavor. This recipe is a great one for a party or dinner because it can be made up to 2 days ahead of your event. For the heavenly recipe,

Frozen Chocolate Bourbon Parfaits
From Epicurious

8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup plus 2 tablespoons water
2 tablespoons bourbon
4 large eggs
3/4 cup granulated sugar
1 teaspoon unflavored gelatin
3 1/2 cups chilled heavy cream
1/3 cup confectioners' sugar
Garnish: 8 praline pieces

  1. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate in 1/2 cup water, stirring until smooth, and stir in bourbon until combined well. Remove top of double boiler or bowl from heat.
  2. In a large metal bowl with a hand held electric mixer beat eggs and granulated sugar until combined.
  3. Set bowl over a large saucepan of simmering water and beat mixture until light and thickened, about 6 minutes.
  4. In a very small saucepan sprinkle gelatin over remaining 2 tablespoons water and let stand 1 minute to soften.
  5. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved.
  6. Beat chocolate and gelatin mixtures into egg mixture and cool to room temperature.
  7. In a bowl beat 1 1/2 cups cream until it just holds stiff peaks. Fold cream into chocolate mixture thoroughly and divide among eight 1 1/2-to 2-cup stemmed glasses. Freeze parfaits, covered with plastic wrap, until set, about 1 hour.
  8. In a bowl beat remaining 2 cups cream until it holds soft peaks. Sift confectioners' sugar over cream and beat until cream just holds stiff peaks.
  9. Transfer whipped cream to a pastry bag fitted with a decorative tip and pipe onto parfaits.
  10. Garnish with praline pieces. Freeze parfaits until solid, about 4 hours.
  11. Parfaits may be made 2 days ahead and frozen, covered.
  12. Let parfaits stand at room temperature 15 minutes before serving.

Serves 8.

Join The Conversation
celebrity_soup celebrity_soup 10 years
wanna try this pretty soon! :drool:
crispet1 crispet1 10 years
mandiesoh mandiesoh 10 years
:drool: this looks awesome to me! i'll try this soon!
cupcake17 cupcake17 10 years
This looks delicious and very NO. I can't wait to make my bread pudding with Whiskey Sauce. That's my fav Mardi Gras treat!
starvingidol starvingidol 10 years
Umm....There's a giant baby covering up the recipe. Is it just me? I'd love to make this parfait. They don't celebrate mardi gras here...and a little chocolate and alcohol might cheer me up. If the giant baby is just my subconscienous desire to get knocked up, can somebody send me the recipe? Also, I can kill you with my brain.
partysugar partysugar 10 years
You're right Casimira, the recipe and the pic aren't exactly en sync. That's the great thing about a parfait that you can layer the mousse with the whipped cream however you choose. I would even put a little bit of praline pieces in between the layers for an extra special crunch!
divalicious1 divalicious1 10 years
Casimira Casimira 10 years
party, this looks delicious! I have a question though: in the recipe it says to fold the cream into the gelatin/chocolate/egg mixture and then divide among the glasses. Then it says to do the other 2 cups of cream, and then to add to a pastry bag and pipe onto the parfaits, and then to add the pralined pecans. But the picture looks like it has some of the chocolate mixture, some of the cream mixture, and then some more of the chocolate mixture before adding the pecans. Can I not read, or does the pic not match the recipe? And if I decide to try the pic, is it just a matter of withholding some of the chocolate and adding it after putting the cream mixture on and then freezing it? Thanks in advance!
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