Chocolate Cranachan
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons sugar
- 1/3 cup (packed) golden brown sugar
- 2 cups coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 ounces)
- 1 cup hazelnuts, toasted, husked, coarsely chopped (4 1/2 ounces)
- 1 cup old-fashioned rolled oats (3 ounces; do not use instant)
- 1/3 cup whisky
- Carbohydrate 51 g(17%)
- Cholesterol 102 mg(34%)
- Fat 50 g(78%)
- Fiber 5 g(20%)
- Protein 8 g(16%)
- Saturated Fat 24 g(118%)
- Sodium 39 mg(2%)
- Calories 684
Preparation Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.) Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky. In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.
Preparation Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.) Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky. In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.
