Chocolate Babka Parfaits with Homemade Whipped Cream
These chocolate babka parfaits were born out of pure necessity. The kids wanted chocolate, I wanted vanilla, and hanger was setting in. With nothing more than a store-bought babka and heavy cream, this easy layered dessert came to life. Add shaved chocolate, mini chips, or fresh berries to make it your own — effortless and completely satisfying.
Servings: 6 -8 desserts
Calories: 430kcal
Ingredients
- 1 16 oz chocolate babka, my preferred brand is Lily's
- ¾ cup heavy cream, cold
- 1 tsp pure vanilla extract
- ¼ cup confectioner's sugar, sifted
- ¼ cup dark chocolate, shaved, optional
Instructions
- Cube the babka. Cut ¾ of the babka into ½-inch cubes. Set the rest aside.
- Make whipped cream. Whip ¾ cup heavy cream on high in the bowl of a stand mixer until soft peaks form. Add 1 tsp vanilla extract and ¼ cup confectioner’s sugar, then continue whipping until stiff peaks form.
- Assemble. In small glass jars, alternate layers of babka and whipped cream for a total of four layers. Cut reserved babka into a small dice, about ¼-inch in size. Place on top, then add chocolate shavings if using, then refrigerate for about 30 minutes before serving to help set the whipped cream. Enjoy immediately!
Notes
- Switch the flavor: Any babka works here — cinnamon would be especially delicious!
- Storage: Parfaits will keep in the refrigerator for up to 3 days, but are best on day one. The whipped cream will begin to deflate the longer they sit.
- Texture boost: Chocolate shavings are optional, but add beautiful texture and a little extra indulgence.
- Babka shortcut: Homemade is great, but I’m fiercely loyal to Lilly’s chocolate babka for this dessert — it’s just that good.
Nutrition
Serving: 1parfait | Calories: 430kcal | Carbohydrates: 48.6g | Protein: 6.2g | Fat: 23.6g | Saturated Fat: 8.9g | Cholesterol: 89mg | Sodium: 165mg | Fiber: 2.9g | Sugar: 24.9g
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