ROCKY ROAD PARFAITS10 ounces semisweet chocolate, chopped (or one 10 ounce package semisweet chocolate chips
3 tablespoons vegetable oil
2 cups mini-marshmallows
3 pints chocolate ice cream, softened until spreadable
1 cups toasted, coarsely chopped walnuts*
Heat the chocolate and vegetable oil in the top of a double boiler placed over, but not touching, barely simmering water. Cook, stirring, until the chocolate melts.
Remove from heat. Stir in the marshmallows until completely coated with sauce; set aside to cool slightly.
Place a small spoonful of the chocolate-coated marshmallows in the bottom of each of 6 tall glasses with at least a 10-ounce capacity; press about 1/3 cup of the ice cream into each glass. Spread about 1 tablespoon of sauce over the ice cream, spreading it to the edges. Sprinkle each serving with about 2 teaspoons of walnuts. Repeat with 2 more layers of ice cream in each glass, ending with the chocolate and nuts.
Cover each parfait with plastic wrap; freeze at least 8 hours or up to 1 week.
Let the parfaits soften slightly at room temperature about 5 minutes before serving.
*To toast nuts, heat on an ungreased baking sheet in a 325 degree F oven until fragrant and beginning to brown, about 5 minutes.
Makes 6 servings
Source:
Elinor Klivans in the Baltimore Sun, March 22, 2006