Milk Chocolate Cream Cheese Parfaits
Text and Photo by Jac Kyles Baker
Makes 3 parfaits
Ingredients
For the milk chocolate cream cheese:
3 TB sour cream, room temperature
1/2 cup chocolate ganache
8 oz cream cheese, softened
2 TB powdered sugar
1/2 tsp vanilla extract
1/4 cup store bought or homemade strawberry jam
For the cookie crumbs:
3/4 cup all purpose flour
1/4 cup powdered sugar
1/8 tsp salt
1/2 tsp vanilla extract
2 TB unsalted butter, softened
3 TB vegetable oil
Make cookie crumbs:
Line a 6 inch round microwave safe pan with parchment paper.
In a large bowl, whisk flour and powdered sugar together.
In a separate bowl: mix oil, butter, vanilla and salt until smooth. Add to bowl with dry ingredients. Stir until a dry, crumbly dough forms.
Press dough into pan lined with parchment paper. Microwave on HIGH 1 minute. Carefully remove pan from the microwave. Cool on a wire rack.
Break cooled cookie into crumbs with hands or a rolling pin.
Make milk chocolate cream cheese:
In a large bowl, beat cream cheese with a spoon until light and creamy.
In a separate bowl, stir sour cream and chocolate ganache together. Add powdered sugar 1 TB at a time; stirring after each addition. Whisk in vanilla until smooth. Add to cream cheese bowl.
Beat the mixture until a smooth batter forms.
Assemble parfaits:
Use three small glasses or jars that hold about 1 cup capacity for the parfaits.
Layer ingredients any way you want or use instructions below as a guide.
Layer about a 1/3 cup of chocolate cream cheese to bottom of glass/jar. Add a 1 inch layer of cookie crumbs. Top with more chocolate cream cheese. Layer with more cookie crumbs. Spread a TB or so of strawberry jam over cookie crumbs. Top with milk chocolate cream cheese. Finish parfaits by piling cookies crumbs on top.
Chill parfaits until firm.
Keep refrigerated until ready to serve.
