Chocolate bread parfait

Chocolate bread parfait

You like bread? You like chocolate? Then this one’s for you.

Serve 6

100g sliced almonds
200g dark chocolate
Half a cup of hot brewed espresso or very strong coffee
2 tbsp. sugar
2 tbsp. dark rum
250g white bread cubed
200ml double cream

1.    Preheat the oven to 180°C. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Leave to cool.
2.    Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm.
3.    In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum. Stir this mixture into the melted chocolate and fold in the bread cubes; let stand for 5 minutes.
4.    Whip the cream until it forms soft peaks.
5.    Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top with half of the whipped cream and half of the almonds. Repeat with the remaining bread and chocolate, whipped cream, and almonds. Serve at once.

Top Tip

You could even use some leftover Choc chip Focaccia, if you've managed to have any left of course! 

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