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Chocolate Parfait


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Chocolate Parfait


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Chocolate Parfait

This dessert tastes like a molten chocolate cake, but with much less work. The inspiration for this dessert is from Glatt a la Carte in Brooklyn, N.Y. It can easily be made ahead and will wow your guests with its gloriously rich, chocolaty flavor.


  • Prep Time : 45 min
  • Ready Time : 45 min




  • Favorite brownie recipe
  • Butter pecan ice cream
  • Chocolate sauce
  • Glazed pecans, chopped

Basic Brownie

  • 1 cup melted margarine, coconut oil or butter (2 sticks)
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 1 cup flour

Chocolate Sauce

  • 1 cup heavy cream (or pareve non-dairy creamer)
  • 1 1/2 cups semi sweet or bittersweet chocolate
  • 1/4 cup corn syrup

Glazed Pecans

  • 2 cups pecans
  • 1 cup sugar
  • 1/2 cup honey


1 Bake brownie recipe for 15-20 minutes in a 9×13 inch pan, so center is still runny but edges have some crispness to it.
2 Scoop a chunk of brownie, and place in bottom of a dessert glass.
3 Top with a scoop of ice cream.
4 Drizzle with chocolate sauce.
5 Top with chopped glazed pecans

Basic Brownie

1 Combine melted margarine with sugar, eggs and vanilla extract.
2 Add the cocoa powder and flour.
3 Mix to combine.  Pour into a greased 9×13 pan.
4 For the parfait, bake for fifteen to twenty minutes until the outer edges are cooked, but the inside is runny. For a fully baked brownie, bake for about 25 to 30 minutes.

Chocolate Sauce

1 Bring heavy cream to a simmer or heat in microwave.
2 Add the dark chocolate and stir to combine.
3 Add the corn syrup.
4 Set aside in covered container until ready to use.
5 Reheat before drizzling on parfait.

Glazed Pecans

1 Place sugar in a nonstick pan on medium heat. Once sugar liquefies, add honey, and combine for one minute.
2 Add pecans and stir with the sugar-honey mixture until fully coated.
3 Pour pecans onto large tray covered with parchment paper.
4 Let cool and store in airtight container until ready to use.

As seen in Joy of Kosher with Jamie Geller Magazine Fall 2012 – Subscribe Now.


About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.




2 Responses to Chocolate Parfait

  1. I would love to get new ideas on food receipes

  2. avatar says: suzzie

    this is heart attach waiting to happen!!!!!!!!

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