dark chocolate cherry cheesecake parfaits




_ Ingredients

1/4 cup Grand Marnier (you may substitute 1/4 cup water)

1 1/2 lbs frozen pitted sweet cherries

3/4 cup dark chocolate chips

1 tsp cornstarch

1/2 cup cup sugar, divided

1 tbsp lemon juice

Pinch of salt

4 oz Greek yogurt  (1/4 cup)

1 cup heavy whipping cream

3 tbsp whole or lowfat milk

8 oz ricotta cheese (1/2 cup)

1/2 cup shaved dark chocolate or toasted slivered almonds for 

topping (optional)

1/4 tsp vanilla extract

2 cups chocolate cookies, crushed

_ Instructions

In a medium saucepan, combine the cherries, 1/4 cup sugar and 

Grand Marnier over medium heat and mix to combine. Stir and cook 

until the cherries are hot and bubbly.




In a separate dish, whisk together the cornstarch and lemon juice. Add cornstarch

 mixture to the cherries and cook for 2 additional minutes, stirring until the 

mixture is nice and thick. Remove from heat and transfer the cherries to a bowl.

 Refrigerate until the mixture is chilled and thick.



In a double-boiler combine chocolate chips, 3 tbsp sugar, milk and salt. Cook 

over medium heat, stirring regularly until the mixture is smooth. Combine 

ricotta, Greek yogurt and vanilla in a stand mixer or large mixing bowl and whip

 until thoroughly mixed. While the chocolate mixture is warm, but not hot, 

slowly pour it into the cheese mixture while whisking. Beat until everything is 

incorporated, stopping to scrape down the sides of the bowl as needed.






Crush the chocolate cookies in a food processor or place them in a plastic storage

 bag and crush with a rolling pin.

In a medium mixing bowl, whip together heavy cream and 1 tbsp sugar until stiff peaks form.

To assemble: Place 2 tbsp of the cookies in the bottom of 8 parfait cups. Evenly 

distribute the chocolate cheesecake mixture between the cups. Add an additional 

2 tbsp layer of the crushed cookies to each parfait. Evenly distribute the chilled 

cherry mixture between the cups. Divide the whipped cream evenly between the 

8 cups to top the parfaits. Garnish each parfait with chocolate shavings or sliced 

almonds. Chill for at least 3 hours before serving, up to overnight. Make sure you

 top with heavy whipping cream rather than bottled whipped cream, which will 

deflate over time.

This dessert can be made ahead. Simply make the cherry filling, whipped cream 

and chocolate cheesecake mixture and crush the cookies. Store these elements 

separately in the refrigerator. Assemble the parfaits just before serving to keep

 the cookies from becoming soggy.



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