Spiced Dark Chocolate Parfait

Garden Society worked with their favorite wine-country chefs to create this deliciously tantalizing Spiced Dark Chocolate Parfait. Whether it be Galentine's Day, Thanksgiving, or Christmas, this parfait is a delicious way to impress your loved ones.


  • 8 wine or water glasses or mason jars

  • 1 package (8 pieces) GS spicy dark chocolates

  • 2 cups heavy cream

  • 2/3 cup + 2 Tablespoons milk

  • 3 Tablespoons sugar

  • 2 teaspoons unflavored gelatin

  • 2 baskets (6 oz each) fresh raspberries

  • 1/2 cup seedless raspberry jam

  • 1/4 cup red wine. (can substitute OJ or water)

  • 1/4 cup water

  • 1/2 purchased Angel Food cake. (wrap & freeze other half for later use)


  1. In a small cup sprinkle the gelatin over 2 Tablespoons Milk. Stir to combine. Set aside to bloom.

  2. In a small sauce pot add 1 cup heavy cream, 2/3 cup milk and 2 Tablespoons of the sugar. Bring to a boil. Shut off and remove from heat.

  3. Add the 8 chocolates to the hot cream mix. Let sit for 2 minutes and then whisk to combine. Add the bloomed gelatin and whisk until all lumps are gone.

  4. Using a measuring cup as a guide. Pour 1/4 cup of the chocolate mix into the bottom of each glass.

  5. Place glasses in refrigerator to chill for 1 hour or until chocolate sets.

  6. Combine the raspberry jam, red wine and water in a small pot and bring to a boil. Remove from heat and chill.

  7. Add the raspberries to the cool jam mix and let macerate.

  8. Cut the Angel Food cake into 8 slabs. Use a 3″ round cookie cutter to to make cake circles.

  9. Place remaining 1 cup heavy cream and 1 Tablespoon sugar in mixer fitted with whisk. Beat until soft peaks.

  10. Assemble:

    • Push a cake round into each glass so that it rests on top of the chocolate. Place a large spoonful of raspberries (about 8) along with the juice on top of each piece of the cake.

    • Dollop with whipped cream topped with a raspberry just before serving.

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