Amaretto Parfaits with Vanilla Pound Cake, Chocolate Ganache Sauce and Amaretto-Spiked Whipped Cream

• Condiments

  • 1/4 cup Agave nectar
  • 1 Chocolate ganache sauce

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 Amaretto-spiked whipped cream
  • 1/2 Cocoa powder
  • 1 Dark chocolate
  • 6 tbsp Powdered sugar
  • 1 Pinch Salt
  • 4 oz Semi-sweet chocolate
  • 1 Silver or gold edible sprinkles
  • 1/2 cup Sugar

• Bread & Baked Goods

  • 1/2 Loaf vanilla pound cake (about 8 ounces

• Dairy

  • 2 tbsp Butter
  • 16 Fluid oz whipping cream
  • 6 oz Low-fat milk

• Beer, Wine & Liquor

  • 4 tbsp Amaretto
  • 4 tbsp Amaretto liquor

Found on thecozyapron.com

Description

Ingredients

• Amaretto-Spiked Whipped Cream (recipe below)
• ½ loaf vanilla pound cake (about 8 ounces), cut into small cubes
• 4 tablespoons amaretto (almond liqueur)
• Chocolate Ganache Sauce (recipe below)
• Dark chocolate, for “curl” garnish
• Silver or gold edible sprinkles, for garnish (optional)
• 6 ounces low-fat milk
• ½ cup sugar
• ½ cocoa powder
• ¼ cup agave nectar
• 4 ounces semi-sweet chocolate
• Pinch salt
• 2 tablespoons butter
• 16 fluid oz whipping cream, cold
• 6 tablespoons powdered sugar
• ½ teaspoon almond extract
• 4 tablespoons amaretto liquor

Directions

• -Place the glass snifters in a row in front of you.
• -Place all ingredients through the semi-sweet chocolate into a saucepan or small pot, and stir to combine; set the saucepan/pot over medium heat, and stirring with a rubber spatula all the while to keep the chocolate from scorching to the bottom, bring the mixture to a gentle simmer until all the ingredients are melted and well-blended.
• -Add the whipping cream into the bowl of a mixer fitted with a whisk attachment, and begin to whip the cream on medium-high.