Chocolate Parfait with Drunken Cherries

The combination of chocolate and cherries in this rich, creamy dessert is explosively delicious. It is ideal for serving at a dinner party, as it can be made 24 hours in advance. Entertaining does not get any easier than this


2 cups frozen or fresh pitted cherries (not canned)
1/3 cup water
2 tbsp. pure maple syrup
2 tbsp. dark rum
2 tsp. tapioca starch
1/8 tsp. ground cinnamon
1 cup bittersweet chocolate chips or 8 oz. chocolate broken down into pieces (preferably 80% cocoa)
2 cups whipping cream, divided
2 tbsp. butter
2 tbsp. pure maple syrup
NOTE: Not all chocolate chips or chocolates are gluten free


Add cherries into a small saucepan
Whisk together water, maple syrup, rum, tapioca starch and cinnamon and pour over the cherries. Cook over medium heat or until sauce thickens about 4 – 5 minutes, stirring frequently. Cool completely
Place chocolate and butter in a heat-safe bowl and place over boiling water until melted, stirring occasionally. Remove from the heat and stir in 2 tablespoons of whipping cream and 2 tablespoons of maple syrup, and then cool
In a medium bowl add the balance of whipping cream, and whip until soft peaks form. Spoon 2 tablespoons of whipped cream to each of the 4 parfait glasses
Slowly fold in chocolate mixture to the remainder of the whipped cream until you can't see white anymore, do not over mix
Spoon equally chocolate cream over the whipped cream and top with chilled cherry sauce
Refrigerate for 2 hours or until parfait is set
NOTE: I have divided this dessert into 4 servings, but it can easily make 6- 8 servings by making smaller portions

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