I have a tendency to prepare too many items when I’m entertaining. By the time I get to the dessert, I’m exhausted and have leaned toward the semi-homemade route these days. Thanks to a lovely coupon given to me by my friends at Sara Lee, I had the opportunity to sample their Butter Pound Cake, located in the freezer section.
For a recent gathering of friends, I wanted to make a dessert that leaned toward the Boston cream pie side of sweetness. But, I didn’t have the patience to make proper custard from scratch. Plus, these were the kind of friends who would be happy if I placed a bowl of chocolate bars, graham crackers and marshmallows on the table, and pointed them to the microwave. So a parfait would send their heads spinning.
At a little over $10 for ingredients, I made eight glorious parfaits that my friends devoured. They raved about the hint of Nutella in the ganache and called it “so fancy.” The fact that it took me roughly 10 minutes to prepare will be our little secret. Of course, they still asked for s’mores and I simply said, “Next time, my friends. There is always a next time.”
Boston Cream Parfaits with Nutella Ganache
1 (10.75 oz) Sara Lee Butter Pound Cake
1 (2.7 oz) French Vanilla Instant Mousse Mix
1 cup cold milk
6 oz. mini semi-sweet chocolate chips
1 heaping tablespoon of Nutella
¼ cup heavy cream
Remove the pound cake from the package. Slice the cake into ¼ inch cubes. Place in a bowl and set aside.
Combine the mousse mix and milk into a stand mixer with a whisk attachment. Whisk on high for 3-5 minutes, or until the mousse is light and airy. Place in the fridge until ready to assemble.
Add the chocolate chips, cream and nutella to a double boiler. Stir continuously until completely melted and shiny, approximately 3-5 minutes.
To assemble, organize 6-8 glasses with tall sides on the counter. Starting with the ganache, layer each ingredient until the glasses are full. Small jelly jars also work well.
Chill until ready to serve. Squirt the top of each parfait with whipped cream just before serving.
Authors Note: This recipe also works well with instant vanilla pudding instead of mousse.