Sweet Cherry Gianduia Parfait

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   1.

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   For chocolate leaves, place chopped chocolate in a small microwave-safe bowl.

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   Micro-cook at 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once or twice.

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   Transfer melted chocolate to a small self-sealing plastic bag.

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   Seal bag and snip a very small portion off one of the corners.

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   2.

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   Line a small baking sheet with parchment paper.

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   Squeeze the chocolate in LEAF designs or freeform designs on the parchment paper.

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   Chill chocolate designs about 15 minutes or until chocolate is firm.

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    3.

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    Meanwhile, in a medium bowl combine pie filling and cardamom; transfer 4 of the cherries to a small bowl for the garnish.

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    Set both mixtures aside.

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    In a large chilled mixing bowl beat whipping cream and sugar with an electric mixer on medium to high speed until soft peaks form.

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    Remove 1/2 cup of the whipped cream; reserve for the garnish.

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    In a medium bowl gently stir together chocolate-hazelnut spread and about 1/4 cup of the whipped cream.

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    Fold in remaining whipped cream.

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    4.

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    To assemble, divide half of the chocolate-hazelnut whipped cream among four parfait glasses or dessert dishes.

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    Top with half of the pie filling mixture and half of the hazelnuts.

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    Repeat layers once.

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    Top with the reserved whipped cream.

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    Place a reserved cherry atop each parfait.

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    Carefully peel chocolate leaves or designs off the parchment paper; place atop parfaits.

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    *Tip: If desired, skip chopping and melting the chocolate and do not make the leaves.

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    Make chocolate curls out of the chocolate to garnish the parfaits.

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    **To toast hazelnuts: Spread hazelnuts in a single layer in a shallow baking pan.

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    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.

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    Cool slightly.

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    Place the nuts on a clean kitchen towel, fold towel over top, and rub vigorously to remove the skins.

* Per serving · 4 servings · Values may vary.