Amaretti White Chocolate Coffee Parfaits

In small bowl, dissolve coffee granules in vanilla; set aside. Place white chocolate in large heatproof bowl. In saucepan, heat 1-1/2 cups (375 mL) of the cream over medium heat just until bubbles form around edge, about 4 minutes. Pour over white chocolate along with vanilla mixture; whisk until smooth. Whisk in remaining cream. Cover and refrigerate for 8 hours or until thoroughly chilled.

Place cookies in separate bowl; toss with coffee and liqueur. Let stand until slightly softened, about 15 minutes.

Meanwhile, beat white chocolate mixture until very stiff peaks form; spoon into piping bag fitted with star tip, or use spoon. Pipe or spoon one-third of the white chocolate mixture into 6 martini glasses. Sprinkle with half of the cookies. Repeat layers once. Pipe or spoon remaining white chocolate mixture over top; sprinkle with grated chocolate. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Additional information :

Tip: Working with white chocolate is tricky because it separates very easily, due to its high milk-solids content. Always melt chopped white chocolate using the above method, or in a heatproof bowl set over hot (not boiling) water. Thoroughly chilling a white chocolate ganache before beating, as in this recipe, helps prevent separating. Make sure to beat the ganache just until stiff peaks form — anything more will make it grainy.