I came up with this dessert because I was having MAJOR choco-holic cravings. If you were looking to get chocolate-wasted from a dessert, this parfait has your number. I did this in the style of a Japanese parfait, which features less fruit, yogurt, and granola, and more ice cream, crunchy cookies(I made feuilletine), and cream. For the components, I went with a white chocolate-buttermilk sorbet, as a loose homage to the cacao fruit, which is white in color and has a sour, tangy flavor. Cacao fruit is not as easy to access, but this sorbet is literally made out of things you can buy from any grocery store, and is just 3 ingredients(2 not counting salt). I served it with black cacao feuilletine, which is similar in texture to a sugar cone, but crushed up and in smaller pieces. There is also nama chocolate, which are Japanese style truffles, just for a dark chocolate flavor to contrast the sorbet. On top is a chantilly cream with a hint of chocolate liquor and some meringue sticks for a little height and texture. Even if you don’t make the entire parfait, these components on their own are tons of fun to make, and I have used them in a variety of other desserts as well! The ice cream goes with essentially dessert, the feuilletine(with or without the black cacao) can be used as a fun textural component, the truffles can be eaten as a snack on their own honestly, and the meringue sticks can be used to give nearly any dessert some fun height and texture!

For the white chocolate-buttermilk sorbet:
8oz buttermilk
8oz white chocolate chips
a pinch of salt

Puree together in a blender until completely combined. If you do not have a Vitamix blender, in a pot, heat up the buttermilk with the white chocolate on low heat to melt them together. Allow the mixture to cool down before either churning in an ice cream machine and freezing for at least an hour or freezing the base solid(2-4 hours in the freezer), blending the frozen solid base, then re-freezing for at least another hour before using.

For the nama chocolate cubes:
1/4 cup dark chocolate chips
1/4 cup heavy cream
a pinch of salt
1 tbsp creme di cacao or any other liquor
cacao powder

In a pot, melt down dark chocolate, heavy cream, and salt. Take the mixture off heat and stir in the liquor. Pour the chocolate into a shallow container and freeze for at least 1 hour. Dust the chocolate with cacao powder and cut into 1/4-inch cubes.

For the black cacao feuilletine:
2 tbsp melted butter
1 tsp egg white powder
a pinch of salt
1/3 cup granulated sugar
1/4 cup all-purpose flour
1 tbsp black cacao powder

In a bowl, mix together the butter, egg white powder, salt, and granulated sugar(you can also sub out the powder with 1/2 an egg white, using the rest of the egg white for the meringue sticks!) Mix in the other ingredients to form your batter. Spread the batter across two lined quarter sheet cakes and bake at 375 degrees F for 10 minutes. Break apart into thin wafers and store in an airtight container for serving.

For the meringue sticks:
1 tsp egg white powder
1 tbsp water
2 tsp granulated sugar
a pinch of salt
1/4 tsp vanilla extract

Whip everything to stiff peaks(if using 1/2 an egg white, omit the water in this recipe!). Transfer to a piping bag with a round tip. Pipe the meringues into stick shapes onto a baking sheet lined with parchment. Bake at 285 degrees F for 10 minutes. Store in an airtight container so that the meringues stay crispy.

For the chantilly cream:
1/4 cup heavy cream
1 tsp confectioner’s sugar
a pinch of salt
1/4 tsp vanilla extract
1/4 tsp creme di cacao

Whip everything together to stiff peaks. Transfer to the cream to a piping bag outfitted with a star shaped tip and keep in the refrigerator until time to serve.

utes. Then cut out 2-inch disks and transfer to the refrigerator to firm up for another 5 minutes.

Start with the feuileltine on the bottom, then the sorbet. Garnish the top with the nama chocolate, chantilly cream, and finish with the meringue sticks on top. Serve immediately so the sorbet does not melt!