Walnut Parfait with Rum and Dark Chocolate

Walnut Parfait with Rum and Dark Chocolate
  • Yield: 6 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 12 Mins.
  • The combination of walnuts and dark chocolate pudding mimics the flavors of a brownie. The fruity notes from the raspberries and the lemony marmalade complete the picture with the crunchy nuts and chocolate. And these are fun to make! Layering and assembling them is something you can get the kids to do. If the rum in the pudding is a concern for kids, simply omit and increase the vanilla to 2 teaspoons.
  • For a Fresh Twist: Strawberries would be just as tasty as raspberries in this recipe. Mix it up and live unshelled!


  • Pudding:

  • 2 cups milk
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1/4 cup cocoa powder
  • 2 tablespoons cornstarch
  • 3 ounces semisweet chocolate, chopped
  • 1/2 cup Fisher® Walnut Halves and Pieces, chopped
  • 1 tablespoon dark rum
  • 1 1/2 teaspoon vanilla extract
  • Nuts:

  • 1/2 cup sugar
  • 1 pinch cream of tartar or 1/2 teaspoon white vinegar
  • 2 tablespoons water
  • 3/4 cup chopped Fisher® Walnut Halves and Pieces
  • 1 cup heavy cream
  • 1/4 cup lemon or orange marmalade
  • 2 packages (1/2 pint each) raspberries, for food safety, gently rub produce under cold running water


  1. Make the pudding: Heat the milk and the sugar in a large sauce pan over medium heat until it simmers. Whisk the yolks, cocoa powder and cornstarch in a medium bowl. Beat the hot milk into the egg mixture, a little at a time until about half of the milk has been added then transfer the egg and milk mixture back into the saucepan. Stir with a wooden spoon and continue to cook until the mixture thickens and coats the back of the spoon, about 5 to 7 minutes. 
  2.  Finish the pudding: Remove the pan from the heat, and immediately stir in the chocolate, walnuts, rum and vanilla Transfer to a bowl and cover the surface of the pudding with buttered parchment paper or with plastic wrap to so the pudding doesn’t form a skin.
  3.  Caramelize the walnuts: Combine the sugar, cream of tartar and water in a small saucepan. Cook over medium heat until the mixture boils and then caramelizes. When the sugar is light brown, stir in the walnuts to coat with sugar. Spoon the nuts onto the baking sheet, spreading into a single layer using 2 forks and sprinkle with salt. Cool.
  4. Assemble the parfait: Whip the cream to medium peaks. Spoon a little less than ¼ cup pudding into the bottom of 6 individual glass parfait glasses. Top with about a teaspoon of marmalade and 2 tablespoons of whipped cream. Sprinkle with a few walnuts and then a few raspberries. Repeat this layering one more time in each. Top with any remaining raspberries and walnuts.

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