3.1 8

Chocolate-Bread Parfaits

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  • Total Time:
  • Servings: 6

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  • 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
  • 1 cup sliced almonds (4 ounces)


  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.
  2. 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.
  3. In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum. Stir this mixture into the melted chocolate and fold in the bread cubes; let stand for 5 minutes.
  4. Meanwhile, in a large bowl, using a handheld electric mixer, whip the cream until soft peaks form.
  5. 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.
Contributed By Photo © Antonis Achilleos Published July 2010

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