Serves 12 humans

Dark Chocolate Mixture:
12 ounces bittersweet chocolate, broken into pieces
2 1/2 cups Longmont Dairy Whipping Cream (see discount!)
1/4 cup water
1/2 cup sugar

Place dark chocolate, 3/4 cup cream, and water in a double boiler, over simmering water. Stir until melted. Remove from heat and cool until room temperature. Whip 1 3/4 cup cream and sugar together until soft peaks form. Stir 1/4 cup of the sweetened cream into the bittersweet chocolate mixture. Fold remaining sweetened cream into the bittersweet chocolate mixture. Chill.

White Chocolate Pecan Mixture:
8 ounces white chocolate, broken into pieces
1 1/2 cups Longmont Dairy Whipping Cream
1 teaspoon unflavored gelatin
2/3 cup pecan nuts, chopped fine

Place chopped pecans in oven and toast at 300º for 10 minutes, stirring every two to three minutes. Place white chocolate and 1/2 cup cream in double boiler, over simmering water. Stir until melted. Keep in water but remove from heat. Dissolve gelatin in 2 tablespoons of water and let soften five minutes. Remove chocolate mixture from water and stir in pecans. Cool until room temperature. Whip remaining cream until soft peaks. Stir 1/4 cup of whipped cream into white chocolate mixture. Fold remaining whipped cream into white chocolate mixture.

Assemble: Using 12 parfait glasses, carefully layer the dark and white chocolates into the glasses. Top with a sprinkle of grated bitter chocolate or cinnamon. Chill in refrigerator.

From Martha Green’s Cooking Things