Ingredients
1 c. sliced almonds
8 oz. bittersweet chocolate
1/2 c. hot brewed espresso or very strong coffee
2 tbsp. sugar
2 tbsp. dark rum
1/2 lb. white Pullman bread
1 1/2 c. heavy cream
Preparation
Step 1Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool.Step 2Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm.Step 3In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum. Stir this mixture into the melted chocolate and fold in the bread cubes; let stand for 5 minutes.Step 4Meanwhile, in a large bowl, using a handheld electric mixer, whip the cream until soft peaks form.Step 5Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top with half of the whipped cream and half of the almonds. Repeat with the remaining bread and chocolate, whipped cream, and almonds. Serve at once.
