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Chocolate cherry ganache parfaits, the perfect date night indulgence. (With the added bonus of barely any cooking required!)
Smooth and velvety layers of cherry and chocolate – two flavours that were just meant to go together. Add in a layer of…
…a layer of smashed up amaretti cookies (see – no cooking!) for texture, then add a layer of mascarpone that you have cleverly given a slight help along with some Amaretto liqueur, then a final sprinkle of amaretti cookies on top for the final flourish.
And they just look soooo fancy!!!
Chocolate Cherry Ganache Parfaits
Velvety smooth layers of cherries & chocolate ganache, sprinkled with crumbled amaretti biscuits, topped with Amaretto spiked mascarpone then finished off with more crumbs for texture.
- 350 g frozen cherries
- 1/3 cup caster sugar
- 1 1/2 tsp lemon juice
- 1 tbsp. cornflour
- 1 tbsp. cold water
- 1/2 tsp vanilla bean paste
- 200 g dark eating chocolate
- 250 ml pure cream
- 120 g amaretti biscuits divided
- 250 g mascarpone cheese softened
- 2 tbsp. Amaretto liqueur
**I used 4 stemless wine glasses for this recipe & photo - 500ml or 2 cups total capacity**
Place cherries, sugar & lemon juice in a small saucepan over medium heat, stirring until sugar dissolves & the cherries have defrosted and softened slightly.
Combine cornflour & water to form a thin paste, add to cherry mixture and mix to combine.
Bring cherry mixture to the boil, and simmer for 2 minutes.
Remove from heat, stir in vanilla & allow to cool slightly.
Divide cherry mixture evenly between glasses & place in freezer to chill for 15-20 mins.
Bring the cream to the boil in a small saucepan over medium heat.
Once boiling - remove from heat & add chocolate - mix until chocolate is melted & no lumps remain.
Place chocolate mixture in a heatproof bowl, cover & place in freezer for 10-15 mins to cool.
Mix together mascarpone & Amaretti liqueur, place in a plastic bag (for piping) and refrigerate until needed.
Crush amaretti biscuits (I do this by hand) see note.
Remove cherry mixture from freezer, and carefully spoon chocolate ganache evenly over cherry mixture.
Top with 80g amaretti biscuit crumbs , divided evenly between glasses.
Snip one corner off the plastic bag containing mascarpone mixture - pipe mascarpone evenly into glasses.
Sprinkle with remaining amaretti crumbs, and serve immediately.
The glasses I used for this recipe & photo were 500ml / 2 cup (total capacity) stemless wine glasses. You could of course use any glass/jars you like, but I wouldn't use smaller than 350ml / 11/2 capacity or you will have trouble fitting the layers in and they would be tricky to eat.
As you can see from the photo I don't like to crush the biscuits to total dust! I like to keep them with some texture - not just sand!
When putting the glasses/jars in the freezer try to keep them level - this will give you more even/neater layers.
When spooning the cherry mixture into the glasses - the mixture will naturally settle in the bottom of the glass quite neatly.
You could partially make this dessert ahead - make as per recipe up to the end of step 10 - skip step 11 - then complete steps 12 & 13 then cover with plastic wrap and refrigerate until needed. When you want to serve - take the mascarpone out of the fridge for a few minutes (this will make it easier to pipe) then crush the biscuits and start back at step 13.
You don't have to use amaretti cookies/biscuits - I .chose them because I think the almond flavour of the cookies goes well with the cherries. You could use another kind of cookie/biscuit.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*