Recipe: Chocolate-Covered Cherry Parfaits (freeze ahead)

CHOCOLATE-COVERED CHERRY PARFAITS

1/2 cup heavy (whipping) cream
6 ounces milk chocolate, chopped
1 teaspoon vanilla extract
3 pints cherry vanilla or black cherry ice cream
6 fresh Bing cherries with stems, optional

Heat the heavy cream until hot in a small saucepan over medium-high heat. (Do not let mixture heat to a boil.)

Remove the pan from the heat; stir in the chopped chocolate, stirring until melted. Stir in the vanilla; set aside at room temperature 5 minutes, then refrigerate until cool to the touch, about 25 minutes.

Place a small spoonful of the chocolate sauce in the bottom of each of 6 tall glasses; press about 1/3 cup of the ice cream into each glass. Spread about 2 teaspoons of the sauce over the ice cream, spreading it to the edges. Repeat with 2 more layers of ice cream, ending with a swirl of milk chocolate sauce on top.

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. Serve topped with a stemmed cherry, if desired.

Makes 6 servings
Source: Elinor Klivans in the Baltimore Sun, March 22, 2006