Ingredients
- 2 cups coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 ounces)
- 1 cup hazelnuts, toasted, husked, coarsely chopped (4 1/2 ounces)
- 1/3 cup (packed) golden brown sugar
- 1 cup old-fashioned rolled oats (3 ounces; do not use instant)
- 1 3/4 cups chilled heavy whipping cream
- 1/3 cup crème fraîche or sour cream
- 3 tablespoons sugar
- 1/3 cup whisky
Preparation
Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky.
In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.
