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Jessie Grearson
Ingredients:
5 oz good quality bittersweet chocolate (such as Scharffenbergers), coarsely chopped
1 and 1/2 cups chilled whipping cream, divided
1 ½ Tbsp. Cognac
About ¾ cup Dutch Chocolate SweetSticks, processed to coarse crumbs, divided
4 Tbsp. Honey, divided
1 pint fresh raspberries (room temperature for best flavor)
Garnish: mint sprigs and 4 additional SweetSticks for dipping
Instructions:
Process bittersweet chocolate in a food processor until coarsely chopped. Heat 1/2 cup of the cream to in heavy small saucepan until hot but not boiling. Gradually add bittersweet chocolate to hot cream and let sit; whisk until chocolate is melted and smooth; add cognac. Cool to room temperature.
Beat remaining cup cream in medium bowl to stiff peaks using a hand electric mixer. Add vanilla and 3 Tbsp. honey. Fold half of whipped cream into chocolate mixture.
Crush half of berries in a small bowl with remaining tablespoon of honey. Gently fold them into remaining half of whipped cream until cream turns a lovely pink.
Carefully spoon chocolate mousse evenly into 4 decorative glasses. Sprinkle each with a generous two tablespoons of SweetSticks Crumbs. Follow with a layer of fresh raspberries, sprinkled lightly with sugar, if desired (how ripe are these berries?). Top with raspberry whipped cream. Chill for at least an hour.
When ready to serve, sprinkle each parfait with SweetSticks crumbs for textural interest and garnish with more fresh berries and a few mint leaves, if desired. Serve each parfait with a SweetSticks for dipping and a spoon for getting the last bits out of the bottom!
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