-
1
1.
-
2
For chocolate leaves, place chopped chocolate in a small microwave-safe bowl.
-
3
Micro-cook at 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once or twice.
-
4
Transfer melted chocolate to a small self-sealing plastic bag.
-
5
Seal bag and snip a very small portion off one of the corners.
-
6
2.
-
7
Line a small baking sheet with parchment paper.
-
8
Squeeze the chocolate in LEAF designs or freeform designs on the parchment paper.
-
9
Chill chocolate designs about 15 minutes or until chocolate is firm.
-
10
3.
-
11
Meanwhile, in a medium bowl combine pie filling and cardamom; transfer 4 of the cherries to a small bowl for the garnish.
-
12
Set both mixtures aside.
-
13
In a large chilled mixing bowl beat whipping cream and sugar with an electric mixer on medium to high speed until soft peaks form.
-
14
Remove 1/2 cup of the whipped cream; reserve for the garnish.
-
15
In a medium bowl gently stir together chocolate-hazelnut spread and about 1/4 cup of the whipped cream.
-
16
Fold in remaining whipped cream.
-
17
4.
-
18
To assemble, divide half of the chocolate-hazelnut whipped cream among four parfait glasses or dessert dishes.
-
19
Top with half of the pie filling mixture and half of the hazelnuts.
-
20
Repeat layers once.
-
21
Top with the reserved whipped cream.
-
22
Place a reserved cherry atop each parfait.
-
23
Carefully peel chocolate leaves or designs off the parchment paper; place atop parfaits.
-
24
*Tip: If desired, skip chopping and melting the chocolate and do not make the leaves.
-
25
Make chocolate curls out of the chocolate to garnish the parfaits.
-
26
**To toast hazelnuts: Spread hazelnuts in a single layer in a shallow baking pan.
-
27
Bake in a 350F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts dont burn.
-
28
Cool slightly.
-
29
Place the nuts on a clean kitchen towel, fold towel over top, and rub vigorously to remove the skins.
