Chocolate-Strawberry Parfaits with Rosemary-Lemon Verbena Sauce

Creator: Amy Siegel, New Jersey
Category: Dessert
Servings: 4
Adventure Ingredients: Lemon Verbena, Rosemary

INGREDIENTS

• 6 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, chopped
• 3/4 cup heavy cream
• 3-inch sprig fresh rosemary
• 1/4 cup lemon verbena leaves (or 2 tablespoons, dried)
• 4 cups strawberries, hulled and quartered
• 1 cup crème fraiche

PREPARATION

Place chocolate in a medium sized mixing bowl.

In a heavy-bottomed saucepan, heat the cream, rosemary and lemon verbena over medium heat. Bring to a boil. Remove the rosemary sprig and leaves (may be strained). Pour over chocolate. Allow to sit for 5 minutes. Stir until chocolate is melted and mixture is smooth.

In 4 parfait glasses or small bowls, layer chocolate sauce, strawberries and crème fraiche. Repeat layers. Top with additional sauce. Serve immediately.

Presentation

As an optional garnish, you can top each with a lemon verbena leaf.