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Recipes

Chocolate Cranachan

By Sue LawrencePhotography by Mark Thomas

Recipe information

  • Yield

    6 Servings

Ingredients

2

cups coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 ounces)

1

cup hazelnuts, toasted, husked, coarsely chopped (4 1/2 ounces)

1

/3 cup (packed) golden brown sugar

1

cup old-fashioned rolled oats (3 ounces; do not use instant)

1

3/4 cups chilled heavy whipping cream

1

/3 cup crème fraîche or sour cream

3

tablespoons sugar

1

/3 cup whisky

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)

    Step 2

    Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky.

    Step 3

    In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.

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