Mexican Chocolate Parfaits

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Marilyn Ibach, a State Fair winner, joins FOX6 WakeUp to make her Mexican Chocolate Parfaits.

Mexican Chocolate Parfaits

Crumb Mixture:

3/4 cup graham cracker crumbs

2 tablespoons + 2 teaspoons Ghirardelli Sweet Ground Chocolate & Cocoa Powder

2 tablespoons + 2 teaspoons sugar

2 tablespoons + 2 teaspoons butter, melted

Parfait Mixture:

1 teaspoon unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

1/2 cup sugar

1 teaspoon vanilla extract

1 cup chilled whipping cream

1/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa Powder

1 teaspoon ground cinnamon

1 teaspoon chili powder

A few Ghirardelli Classic White Chocolate Premium Baking Chips, crushed

A few Ghirardelli Semi-Sweet Chocolate Premium Baking Chips, crushed

Mini marshmallows

For Crumb Mixture: In small bowl, combine graham cracker crumbs, Ghirardelli cocoa powder and sugar. Add melted butter. Mix well. Place 2-1/2 tablespoons of the crumb mixture in each of 4 parfait glasses. Chill while preparing parfait mixture.

For Parfait Mixture: In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small cold mixer bowl, stir together sugar, vanilla and whipping cream. Beat at medium speed, scraping bottom of bowl as needed, until stiff peaks form. Add gelatin mixture and beat until well blended. Put half the mixture into another bowl. Add to that bowl, Ghirardelli cocoa powder, cinnamon and chili powder. Beat until well blended. Layer the whipping cream, chocolate cream and crumb mixtures into the parfait glasses. Top with some of the crushed Ghirardelli white and semi-sweet chocolate chips and mini marshmallows. Yields: 4 servings