Make a custom granola chocolate parfait with this dessert!
Remember a couple of years ago when Jeopardy had a special event that pitted their all time champions against Watson, a supercomputer developed by IBM to answer questions and help revolutionize the way that industries would use computing in the future? Soon we were hearing about Watson being used in medicine, weather forecasting, marketing analysis and even customer phone support. Watson has been making a big difference in areas where there is lots of data to be crunched and questions to be answered, but a chef?
Well Bear Naked Granola decided to put a chef’s hat on Watson to help make special custom blends of granola for each customer. When they contacted us to give Bear Naked Custom Granola a try, we put Watson to the test and created our own custom blend of granola which we used in our latest recipe, the Double Chocolate Kahlua Parfait!
This post contains sponsored content brought to you by Bear Naked Custom Granola. We received free product to review, but all opinions presented here are 100% our own. For further information please see our Disclaimer page.
We went to Bear Naked Custom, the special website that the folks at Bear Naked Granola setup to allow customers to choose from over 50 ingredients to make their own blend of granola with the assistance of Chef Watson. Customers choose one of three different base granola, Cacao and Cashew, Chocolate or Honey to start, than Watson helps guide you through the process of choosing a blend that will fit your personal tastes while still being delicious by helping you choose from a number of Non-GMO ingredients to create your perfect blend of granola.
We ended up creating our special blend, “Beary Neat” which was a delicious blend of chocolate granola, praline pecans, Red Sea salt and bourbon flavoring. Our “Beary Neat” granola was then packaged up in a cute custom canister with “Earnest the Hipster Bear” on it and shipped out to us. Our blend really fit our tastes (mmm chocolate and bourbon!) and the combination of flavors was quite tasty.
We also thought it might be perfect for using in a dessert we could feature here on the blog, the Double Chocolate Kahlua Parfait!
The Double Chocolate Kahlua Parfait starts out with a rich homemade dark chocolate pudding that is spiked with Kahlua and used our Beary Neat granola to add a crunchy texture to each bite. The pudding uses semi-sweet chocolate chips and cocoa to make a chocolate flavor that is deep and robust, while being richly creamy.
Any time we can combine our love of spirits with our love of sweets, we jump at the chance, so adding a dram of Kahlua added a hint of coffee flavor which really complimented the rich chocolate flavor and a nice hint of boozy flavor.
To make our Double Chocolate Kahlua Parfait, we started by layering the pudding and granola in alternating layers until a glass or dish was full. The alternating layers creates a nice contrast between crunchy and smooth, the rich dark chocolate flavor being complimented by the sweet salty crunch of the granola. A bit of fresh whipped cream and a sprinkle of the Bear Naked Custom Granola topped the parfait.
The bourbon flavor in the granola nicely paired up with the Kahlua and chocolate and makes this dessert a deliciously decadent adult dessert!
- 1/3 cup Mocha Kahlua
- 1/3 cup sugar
- 1/3 cup cornstarch
- 1/4 tsp sea salt
- 1/2 cup cocoa powder
- 1/2 cup semisweet chocolate chips
- 1 Tbsp vanilla extract
- 4 cups whole milk
In a large saucepan over medium heat, add cocoa powder, sugar, cornstarch and salt. While mixing, gradually add milk. Whisk until all is incorporated.
Continue whisking until pudding thickens and it comes to a low boil, about 10-12 minutes.
Add liqueur, chocolate chips and vanilla. Continue whisking for one minute and the mixture is smooth.
Remove from heat and cool slightly.
Place in a covered bowl and place in fridge for at least one hour.
When ready to serve, layer pudding and granola. Top with more chocolate chips and whipped cream of desired.
Amount Per Serving:
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