Boston Cream Parfaits with Nutella Ganache
Prep Time
Cook Time
Total Time
Recipe Type: Dessert
Serves: 6-8 people
  • 1 (10.75 oz) Sara Lee Butter Pound Cake
  • 1 (2.7 oz) French Vanilla Instant Mousse Mix
  • 1 cup cold milk
  • 6 oz. mini semi-sweet chocolate chips
  • 1 heaping tablespoon of Nutella
  • ¼ cup heavy cream
  • whipped cream
  1. Remove the pound cake from the package. Slice the cake into ¼ inch cubes. Place in a bowl and set aside.
  2. Combine the mousse mix and milk into a stand mixer with a whisk attachment. Whisk on high for 3-5 minutes, or until the mousse is light and airy. Place in the fridge until ready to assemble.
  3. Add the chocolate chips, cream and nutella to a double boiler. Stir continuously until completely melted and shiny, approximately 3-5 minutes.
  4. To assemble, organize 6-8 glasses with tall sides on the counter. Starting with the ganache, layer each ingredient until the glasses are full. Small jelly jars also work well.
  5. Chill until ready to serve. Squirt the top of each parfait with whipped cream just before serving.
Author's Note
Of course, this recipe works great with instant vanilla pudding instead of mousse.
Recipe by Culinary Cory at