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Found 1,164 results

  1. beacheschef

    Flavoring in Ganache

    I'm making truffles for a wholesale customer who will be distributing them to their guests on a daily basis. I've been working on my recipes for quite a while, and have some good recipes for a number of flavors. Since the customer base is pretty varied, I'm not adding any alcohol to the ganache centers. The customer is pleased, but has asked me to expand my flavors to a few that they suggested. I've been working on a mint center with a white chocolate ganache and am infusing the cream with fresh mint leaves. No matter how much mint I add, the mint taste is not pronounced enough. I've also infused the mint leaves in the cream for up to 6 hours before adding the cream to the chocolate, without pleasing results. I've also been playing around with a fresh ginger ganache and am interested in lemongrass and other natural flavorings. Since I don't know if the customer will be pleased with the end result, I'd rather not buy the flavored compounds (I've used the mint flavor compound in a previous job) to enhance the flavor until I get a better result using the fresh ingredients. Do you have some advice for using natural herbs and spices to flavor ganache without using extracts, alcohol, or compounds?
  2. claire797

    Big, Soft Chocolate Chip Cookies

    Big, Soft Chocolate Chip Cookies 1-1/3 c butter (room temp) 1-1/2 c brown sugar 2 eggs 2 tsp vanilla 3-1/4 c flour 1-1/2 tsp salt 1-1/2 tsp soda 12 oz semi-sweet chocolate chips 1 c chopped pecans -- toast them with some melted butter first Preheat oven to 350 F. Beat butter and sugar until fluffy. Stir in eggs until well mixed, but don't beat in too much air. Add vanilla. Mix dry ingredients together. Add them to sugar mixture and stir. Stir in chocolate chips and pecans. Drop by generous 1/3 cups onto baking sheet (I use Silpat) and bake at 350 for 12-16 minutes depending on your oven. ( RG612 )
  3. Im trying to find coverture chocolate on the West Coast (OR, WA, CA) or somewhere online. Can anyone help me? Thanks!
  4. I can't get past the bitterness of it to even attempt to enjoy the flavor. I keep trying it (in hopes that I'll find some I may like (has worked with many other foods I thought I dind't like)), but no luck so far. Anyone else?
  5. So-Good-You-Wanna-Marry-'Em Chocolate Chip Cookies 1 c vegetable shortening (do not use butter flavored) 3/4 c light brown sugar, firmly packed 3/4 c granulated sugar 2 eggs 1 tsp hot water 1 tsp vanilla 1-1/2 c all-purpose flour 1 tsp baking soda 1 tsp table salt 2 c quick oats 1 pkg chocolate chips (I prefer milk chocolate chips) In a large bowl, cream together: shortening brown sugar granulated sugar eggs Add: hot water vanilla In a separate bowl sift together, then add: flour soda salt Stir in oats and chocolate chips. Drop by tablespoonfuls onto baking sheet and bake at 400º for 6 - 8 minutes. Remove from oven when edges begin to turn golden, they should be slightly gooey in the center. Cool and enjoy! Keywords: Dessert, Easy, Chocolate, Snack, Cookie, American ( RG599 )
  6. Unfortunately Espai Sucre was closed, but I did manage to get to, taste, buy and bring back chocolate from Oriol Balaguer's Estudi Xocolada and Cacao Sampaka. Estudi Xocolada is an artisanal producer of exquisitely fine chocolate in a number of varieties. Unlike the other places, it does not serve its chocolate products on site, but we did have an interesting discussion with the pastry chef (not Oriol Balaguer), who offered us samples of chocolates with pop rocks inside. This was some of the most incredible and fun chocolate I have ever eaten. The chocolate was dramy pure dark chocolate, but the pop rocks gave an incredible mouth sensation to go along with the flavor of the chocolate. We bought chocolates and a dessert book (in English) by Balaguer. Cacao Sampaka is located off the Ramblas Catalunya and has a small cafe in adition to the retail Chocolate shop. They have an incredible array of flavors and styles. I sampled the black truffle, which was amazing. I'll report back as I sample some of the others we came home with.
  7. therdogg

    chocolate-bacon cake?

    Oh, how I love bacon, and one day on a whim I decided to try some chocolate at the same time as some hot bacon off the pan and was instantly transported. So I am wondering if it would be possible to incorporate the rich bacony taste into a chocolate cake. Use bacon grease in a chocolate butter cake? Or actual bits of bacon perhaps? I'm imagining a down-home rich Southern chocolate-bacon cake with a mocha frosting. I just don't know how to pull it off. I'm (obviously) an amateur baker- my husband thinks this idea is insane......
  8. Coffee Chocolate Chip Blondies (with Kahlua) Everybody goes crazy for these. Some people don't want to have these thinking they prefer a brownie but, one taste and their hooked. This is a variation of something that's in one of the Silver Palate cookbooks. These are great to make ahead of time. Before cutting into bars, wrap the whole thing well in plastic and foil and freeze. Thaw, still wrapped and then cut. 3/4 c unsalted butter (1 1/2 sticks) 1 lb dark brown sugar (light is OK too) 3/4 tsp instant espresso 1 T hot water 4 eggs 2 T vanilla extract 2 c unbleached all purpose flour (plus more for dusting the pan) 2 tsp baking powder 1/2 tsp salt 1 c chopped pecans 1 c semisweet or bittersweet chocolate chips 2 T Kahlua or other coffee liquer Heat butter and brown sugar together in a medium size sauce pan over medium low heat until the butter melts. Dissolve the espresso in the hot water and stir into the butter/sugar mixture. Let cool to room temperature or, to speed up the cooling, put the mixture into the mixer and work with the paddle attachment. Preheat the oven to 350. Butter an 11 x 8 inch pan, line with parchment, butter the parchment, and dust the entire pan lightly with flour. (Okay, I'm a bit compulsive about things not sticking.) When the butter mixture has cooled, beat in the eggs one at a time and the vanilla, stopping to scrape down the sides when necessary. Sift flour, baking powder and salt together and stir into the butter mixture. Stir in pecans and chocolate chips just to combine. Spread the mixture evenly into the prepared pan. Bake 40-50 minutes, until lightly browned and a cake tester comes out clean. Do not overbake. Immediately after removing the blondies from the oven, brush the Kahlua all over the top using a pastry brush. This will sizzle and give a lovely flavor to the blondies and a beautiful sheen to the top. I allow these to cool completely in the pan before turning the whole thing out and cutting them. These make 24 good size bars or more smaller ones. If you don't like pecans, you can substitute walnuts or some other kind of nut. Or, you can leave them out altogether but, if you do, I suggest adding additional chocolate chips to compensate Keywords: Dessert, Chocolate, Brownies/Bars ( RG591 )
  9. Wendy DeBord

    purchased chocolate puff pastry

    I inherited this on the job. Chef wants me to use it up in my mini pastry's this week-BUT I only make pastries they keep in their freezer 'ready to eat'. I can do palmiers and spreading a ganche between two. But I really should get more creative....unforunately my mind isn't co-operating with me. Any creative ideas for using up chocolate puff pastry dough in a ready to eat stored in the freezer mini pastry? Also any baking tips using this....same temp and handling as reg. puff pastry?
  10. Marlene

    Chocolate Torte

    Chocolate Torte Very decandent For the Torte 10 oz bittersweet chocolate, finely chopped 3/4 c unsalted butter, cut up 5 large egg yolks 1/4 c plus 2 T sugar 1 T dark rum or espresso 1 tsp vanilla extract pinch of salt 3 large egg whites For the Glaze 1/2 c butter 8 oz bittersweet chocolate 2 T light corn syrup Oven to 300. Grease bottom of an 8 inch round cake pan and line with parchment, grease paper and sides, dust with cocoa powder. Combine chocolate and the 3/4 cup butter and melt over low heat, stir until well blended. In a large bowl, beat together the egg yolks, 1/4 cup sugar, dark rum, vanilla and salt until pale and thick. Gradually pour in the chocolate mixture until well blended. In another bowl, beat egg whites until foamy. Add the rest of the sugar slowly, and beat until medium stiff peaks form. Put half the egg white mixture into the chocolate mixture and fold. Fold the rest in until no streaks remain. Pour batter into prepared pan and spread evenly. Bake the torte until it puffs lightly and the centre comes out moist but not liquid. Takes about 30-35 minutes. Run a small knife around edge to loosen cake. Let cool for 10 minutes, then invert onto plate and peel off parchment paper. Let cool completely, then chill at least 4 hours or overnight. Glaze the cake with the chocolate glaze and chill again until firm, at least two hours. Use a hot knife to slice cake. Glaze melt butter and chocolate over low heat, whisk until blended. Remove from heat and whisk in the corn syrup until smooth and glossy. Set cake on wire rack over cookie sheet or wax paper and pour the glaze over the cake. Keywords: Dessert, Chocolate ( RG588 )
  11. stllc

    Chopping chocolate

    I have recently started a chocolate business and one of the things that is puzzling me most is chopping chocolate. I am having a hard time keeping up. I sometimes spend a couple of hours on chopping the 11 lb. blocks of chocolate (a bunch of them) by hand a week- knife and/or chipper. Besides the time it takes, it's really wearing on my wrists. I have seen the chocolate cutter from Chocovision, but does this cut the chocolate into small pieces? Are there any other pieces of equipment out there that would work that I don't know about? Thanks for any input!
  12. jhlurie

    Splenda(id) Chocolate

    Dear eGullet, The things I'm willing to do for you sometimes... its astonishing, and perhaps a bit pathetic. A few years ago I would have walked right by something like Z-Carb without a second thought. Damn you eGullet! This is really a case of being willing to "take one for the team", I think. Part of this is intellectual curiousity, part the fact that I'm currently on a diet (but NOT a low-carb diet), and part a sickness brought on by one too many nights sitting in front of my computer debating the high and low points of Marshmallow Peeps with Fat Guy. I just have an irresistible urge to try things, and if they are good rave, and if they aren't... snark. We've spoken at length about Splenda on the boards, and its frequent use in soda, and lo and behold today--while shopping for breath mints in my local Seven Dash Eleven I stumble upon: and So Splenda has made its way to fake chocolate now. The names, and the packaging, are somewhat discouraging. There's a big potential market with Splenda to market it to people who are simply trying to cut down on sugar, without pressing all of those buttons that the hard-core Adkins crowd relies on. The point is... Splenda is the first artificial sweetener with a fighting chance of drawing in mainstream "eaters", because chemically its the most similar to "real" sugar. When its pigeonholed as some kind of Adkins specialty thing... it means that they can charge more for it, but they sacrifice mass appeal. In total, I bought four bars--two of each brand. "At Last" features the scrumtuous sounding "Chocolate Truffle" and "Chocolate Almond", and Z-Carb the lovely "Gourmet Milk Chocolate Bar with Almonds" and "Gourmet Milk Chocolate Bar with Peanut Butter". I'm willing to risk tossing my cookies with one of these a day. How bad can it be?
  13. Watermelon Ice Cream with Chocolate "Seeds" Serves 12 as Dessert. Recipe was inspired by Joyce White's recipe for Watermelon Ice Cream from her book, Brown Sugar: Soul Food Desserts from Family and Friends, then further developed on this thread. 4 c Watermelon puree 1 c Sugar 1 T Corn Syrup 1/8 tsp Salt 1/3 c Passoa Passion Fruit liquor (or sub in another liquor, like Chambord, or port) 1 tsp Vanilla extract 2 c Light Cream 2 oz Dark Chocolate, shaved Place 2 cups watermelon puree, sugar, corn syrup and salt into saucepan, bring to a boil then reduce heat to low and simmer for about 20 minutes. Remove from heat, add liquor & vanilla, and then mix into remaining (raw) watermelon puree. Chill thoroughly. Add cream and allow to sit in fridge for several hours or over night to chill & allow flavors to meld. Freeze in an ice cream maker until of soft consistency. Spoon into an airtight container, adding a sprinkling of chocolate to each spoonful as you go. Allow to harden in the freezer for several hours before serving. Yields about 1.5 quarts ice cream. Keywords: Dessert, Intermediate, Fruit, Snack, Ice Cream, Chocolate, American, Ice Cream Maker ( RG566 )
  14. nwells

    white chocolate plastic

    I am working on expanding my cake "look" decor and am going to do a cake wrapped in white chocolate plastic. I've read Flo Braker and Nick Malgeiri on the subject and feel well informed. What I didn't find anywhere is just how far in advance I can cover a cake and how it should be stored after covering. Is it the same as fondant (a couple of days at room temperature)? I'm not worried about the cake itself, but I have read reference to chocolate plastic hardening. I'm going to take this to a bridal shower on Sunday and would love a head start. Also, I'm planning on tinting the plastic itself--nothing to know there, I assume. I'm planning on a thin crumb coat for the cake. This stuff is really like fondant, but chocolate. Is that right?
  15. Chocolate Chip Cookies ala Blue Smoke This is the chocolate chip cookie recipe developed by Jennifer Giblin, the pastry chef at Blue Smoke restaurant in New York. I liked the cookies so much I asked for the recipe, and she was good enough to share. 1 lb Unsalted Butter (Plugra brand is best) 1 c Brown Sugar 1 c White Sugar 1 T Corn Syrup 4 Eggs 1 T Vanilla Extract 4 c Flour 1 T Salt 2 tsp Baking Soda 3 c Good Quality Dark Chocolate Chips Cream together the butter, sugars, and corn syrup until light and fluffy. Add eggs and vanilla extract gradually. Sieve together all of the dry ingredients and add all at once. Mix until well blended. Add chocolate chips and incorporate throughout. Bake in a 350 degree oven until golden brown (about 12 minutes depending on size). Keywords: Dessert, Snack, Vegetarian, Cookie, Easy, American, Chocolate, Stand Mixer ( RG549 )
  16. nightscotsman

    Chocolate Malt Ice Cream

    Chocolate Malt Ice Cream We used Horlicks malt powder 10 oz milk chocolate 8 egg yolks (told ya it was rich) 2 c heavy cream 2 c whole milk 1/4 c malt powder 2 T Bailey's Irish Cream Make a custard as usual from the cream, milk, malt powder and eggs. While still hot pour over the chocolate and stir to melt and blend. Chill and add Bailey's. Process. Keywords: Dessert, Chocolate, Ice Cream Maker, Ice Cream ( RG541 )
  17. Satsuma Rum Sorbet with Shaved Dark Chocolate 1 c cwater 1 c sugar 1 T corn syrup 3/4 c juice from satsuma oranges (6-8 satsumas) 2 strips of zest from oranges 1 jigger of dark rum 2 T shaved dark chocolate 1. Bring sugar, water, corn syrup and orange zest to light boil over medium heat. 2. Remove orange zest strips from syrup. 3. Cool syrup in ice bath. 4. Stir orange juice into syrup mixture. Make sure it is well combined. 5. Freeze in your Ice Cream machine as per manufacturer's directions. 6. When mixture is starting to get thick, add the jigger of dark rum slowly and then the shaved chocolate. 7. Let combine in the machine. 8. Pour out into airtight container and freeze to desired firmness. Keywords: Dessert, Ice Cream, Ice Cream Maker ( RG539 )
  18. I'm taking my friend out for her 30th birthday. She's a major chocoholic. Any picks for the best chocolate dessert at restaurants in the city ?
  19. kitwilliams

    Chocolate Marble Cake

    Chocolate Marble Cake One of those classic cakes deserving of resurrection! Best if just thinly iced with your favorite ganache. 3 oz Unsweetened chocolate, melted 1/4 c sugar 1/4 c boiling water 1/4 tsp baking soda 3 c sifted cake flour 3 tsp baking powder 1/2 tsp salt 6 oz butter, softened 2 c sugar 1 c milk 1 tsp vanilla 6 egg whites Spray two 9" round cake pans and line bottom with parchment. Preheat oven to 375 F. Combine melted chocolate with the 1/4 cup sugar and boiling water. Add baking soda and stir until thickened. Cool. Sift flour once before measuring then add baking powder and salt and sift three times more. Set aside. Cream butter and sugar until white and fluffy. Add flour alternately with milk beating until smooth after each addition. Add vanilla. Beat egg whites to moist peaks. Stir quickly but thoroughly into batter. Pour half of batter into another bowl and add chocolate mixture. With ice cream scoop (or large spoon) alternate light and dark batters then marbleize by cutting through batters with knife. Bake for approximately 35 minutes. Keywords: Dessert, Cake ( RG482 )
  20. forever_young_ca

    Thomas Haas Chocolate Sparkle Cookies

    Thomas Haas Chocolate Sparkle Cookies This was published in the LA times so I don't think it is a copyright infringement of any sort. 1/2 lb bittersweet chocolate (TH recommends Valrohna if you can find it) 3 T butter, room temp 2 eggs 1 T honey 1/3 c sugar, plus more for rolling 3/4 c ground almonds 2 tsp cocoa powder pinch of salt powdered sugar for garnish Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs with mixer, gradually adding the sugar and honey until light & the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate-butter mixture. Add the cocoa powder and salt to the ground almonds & mix; gently add to the chocoate mixture. Cover and refrigerate overnight. Line a baking sheet with parchment paper. Use a small ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart. Bake at 325 degrees F for about 12 minutes, until the centres are most, but not wet. Cool slightly. Dust lightly with powdered icing sugar. Makes 36 cookies. Keywords: Cookie, Chocolate, Dessert, The Daily Gullet ( RG459 )
  21. Katherine

    Extra-chocolatey brownies

    Extra-chocolatey brownies 4 oz unsweetened chocolate, chopped 4 oz butter 1-1/2 c sugar 2 eggs 1 tsp vanilla 1/2 tsp salt 1 c all-purpose flour chopped or broken nuts (optional) chocolate chips (optional) Melt the butter and chocolate together in the microwave at 50%. Stir in the sugar, then the eggs, the vanilla, the salt and the flour. Add as much nuts and chocolate chips as you like. Scrape into an 8x8 to 9x13 (depending on how thin and crusty you want them) baking dish lined with a piece of parchment that overhangs. Bake in a preheated 350 degree oven until firm around the edges and beginning to congeal in the center, but still soft. (Begin checking at 25 minutes.) When completely cold, lift by the paper from the dish onto a cutting board, and cut with a French knife. Variation I have always been a person who favors the 'filet' over the crusty exterior pieces. I discovered when I had no working oven for an extended period of time that you can steam brownies (works best with no nuts or chips). When they are cold, they can be cut into small pieces (they are very rich, rivalling the best flourless chocolate cake) and plated with ice cream, whipped cream, chocolate sauce, raspberry coulis, etc Keywords: Dessert, Brownies/Bars ( RG442 )
  22. Elizabeth's Extreme Chocolate Lover's Cake Mmmmm rich, dense, chocolatey goodness. Not for the faint of heart! CAKE: 2-1/4 c all-purpose flour, sifted 2 tsp baking soda 1/2 tsp salt 6 (1 oz) squares unsweetened chocolate, chopped 1/2 c unsalted butter 2-1/2 c dark brown sugar 3 eggs 1-1/2 T vanilla extract 1 c sour cream 1 c water FROSTING: 6 (1 oz) squares unsweetened chocolate, chopped 1/4 c unsalted butter 1 egg yolk 4 c confectioners' sugar 2 T vanilla extract 2 T heavy cream 1 (8 oz) package cream cheese, softened GANACHE: 2 c bittersweet chocolate chips 1 c heavy cream Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. 2 In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4 Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese. 5 Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside. 6 Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache and fresh raspberries if you like! Keywords: Dessert, American, Intermediate, Chocolate, Cake ( RG431 )
  23. Best Big, Fat, Chewy Chocolate Chip Cookies! Serves 15 as Dessert. These are my all-time favorite chocolate chip cookies! They're big, fat, and chewy--and finally you can eat just one, they are just that big and satisfying! This recipe is adapted from the Cook's Illustrated version, only with some minor adjustments to my taste. Enjoy! 2 c all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 c unsalted butter, melted 1 c packed brown sugar 1/2 c white sugar 1 T vanilla extract 1 egg 1 egg yolk 2 c semisweet chocolate chips 1. Combine flour, baking soda, and salt. Set aside. 2. Stir together melted butter, brown sugar, sugar and vanilla. Add egg, then the yolk. Stir in dry ingredients, then fold in chocolate chips until incorporated. Refrigerate dough until firm (at least 30 minutes). 3. Drop 1/4 cup sized "puck-shaped" mounds of dough onto baking sheet. Bake in preheated 375 degree oven for approximately10-12 minutes or ONLY until the edges begin to turn golden. (They'll look underdone, but trust me, they're perfect)! Cool and enjoy! Yields about 12-15 BIG cookies! Keywords: Dessert, American, Easy, Chocolate, Cookie ( RG430 )
  24. Sandra Levine

    Chocolate Fudge Frosting

    Chocolate Fudge Frosting This sweet frosting is a favorite with children and anyone who likes condensed milk. It's perfect for Brownstone Front Cake. 1/2 pt sweetened condensed milk (normal size can) 3 oz unsweetened chocolate 2 oz unsalted butter 1 egg yolk 1. Melt chocolate, add condensed milk. Stir until blended. 2. Add butter, cut into small pieces. Stir until thickened slightly. 3. Add egg yolk , Stir until blended. Allow frosting to cool. It will thicken upon standing. If it gets too thick, add a little coffee or water to thin it to spreading consistency. Keywords: Dessert, Easy, Chocolate ( RG427 )
  25. Marlene

    Chocolate Mousse

    Chocolate Mousse 1-1/2 c whipping cream 3 T sugar 1-1/2 tsp vanilla extract 1/3 c chocolate syrup 3 T cocoa maraschino cherries and mint for garnish In a well chilled mixing bowl, beat cream on high speed until soft peaks form. Add sugar and vanilla and mix until stiff peaks form. Fold in the syrup and cocoa. Divide into 6 parfait glasses and chill for at least two hours. Garnish with cherries and mint if you like. Keywords: Dessert ( RG421 )