Hot Fudge Parfaits
Make this easy dessert even quicker by using good-quality purchased bittersweet chocolate or hot fudge sauce, instead of making your own. For a change in flavor, add 1 Tbs. liqueur to the fudge sauce. Try Kahlúa, raspberry liqueur or Frangelico.
- 1/2 cup half-and-half
- 4 oz. unsweetened chocolate, finely chopped
- 3/4 cup sugar
- 2 Tbs. light corn syrup
- 1/8 tsp. salt
- 1 pound cake (see related recipe at left)
- 1 quart vanilla ice cream, slightly softened
Make the fudge sauce
In a saucepan over low heat, combine the half-and-half, chocolate, sugar, corn syrup and salt. Cook, stirring constantly, until the chocolate melts and the sugar dissolves, about 4 minutes. Increase the heat to medium-low and continue cooking, stirring often, until the sauce thickens and is smooth, about 3 minutes more.
Assemble the parfaits
Trim off the ends of the cake and cut the cake into small chunks. Have ready 6 tall sundae glasses or goblets.
To make each parfait, spoon 1 Tbs. of the warm fudge sauce into the bottom of a glass. Top with a scoop of ice cream and spoon in pieces of the pound cake. Top with another scoop of ice cream. Spoon about 1 Tbs. fudge sauce over the ice cream. Repeat with another layer of pound cake, ice cream and fudge sauce. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).