Amaretti White Chocolate Coffee Parfaits
Almondy amaretti cookies and fragrant, strong coffee complement a creamy white chocolate ganache in this pretty-enough-for-company treat. Any wineglasses will do, but we chose stylishly retro martini glasses.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 819 |
| pro | 7 g |
| total fat | 65 g |
| sat. fat | 39 g |
| carb | 56 g |
| fibre | 3 g |
| chol | 161 mg |
| sodium | 91 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 6% |
| vit A | 42% |
| vit C | 2% |
| folate | 8% |
Suggested Recipes
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2 tsp (10 mL) instant coffee granules
1 tsp (5 mL) vanilla
8 oz (250 g) white chocolate, finely chopped
3 cups (750 mL) whipping cream
2-1/2 cups (625 mL) coarsely crumbled amaretti cookies or almond biscotti (about 23 cookies)
1/4 cup (50 mL) cold strong coffee
2 tbsp (25 mL) almond or coffee liqueur
1 oz (30 g) bittersweet chocolate, finely grated
Preparation:
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
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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.
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