A while back I was asked if I wanted to sample some ice cream. Of course I said yes and requested my favorite flavor – Rocky Road. Now I don’t eat a whole lot of ice cream but I’ll be honest with you and tell you that before I knew it, I had finished that entire carton. No, not in a day. It took like a month, but I finished it all.
So when I was deciding what my next dessert recipe would be for the blog, my mind went back to that Rocky Road ice cream. Now this parfait is much sweeter than ice cream but the flavors together work well. And you know I had to add in some Nutella too. Because why not!
Rocky Road Nutella Parfaits
1/3 c sugar
2 Tbsp Cocoa
1 1/2 Tbsp cornstarch
1/8 tsp salt
1 c + 2 Tbsp milk
3 oz baking chocolate
1 Tbsp butter
1 tsp vanilla extract
1/2 c heavy cream
1 Tbsp confectioners sugar
1/4 c Nutella
Salted peanuts, chopped
Using a medium saucepan, add together sugar, cocoa, cornstarch and salt. Whisk together then gradually stir in milk. Whisk to combine.
Cook over medium heat, stirring constantly, until mixture starts to boil. Continue to stir for one minute. Remove from heat then stir in the butter, vanilla and chocolate. Mix until butter and chocolate is melted.
Divide pudding evenly among seven small mason jars. Press plastic wrap directly over pudding. Cover with Mason jar lids then place in refrigerator for 30 mins
To make topping, use a cold mixing bowl. Add heavy cream and confectioners sugar to the bowl. Whip with an electric mixer (or a whisk) until stiff peaks form. Add Nutella and gently fold in.
Remove the plastic wrap from the pudding. Divide the Nutella mousse evenly among the dessert jars.
Top with mini marshmallows, peanuts and almonds. Drizzle with chocolate sauce or melted chocolate chips.
Pudding adapted from Hershey’s.
Makes 7 small mason jar desserts
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