Chocolate Cranachan

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Mix chocolate, hazelnuts, and brown sugar in medium bowl.
3. 3
   Spread oats out on rimmed baking sheet.
4. 4
   Bake until golden brown, stirring occasionally, about 7 minutes.
5. 5
   Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours.
6. 6
   (Can be made 1 day ahead.
7. 7
   Cover and chill.)
8. 8
   Using electric mixer, beat whipping cream, creme fraiche, and sugar in large bowl until cream mixture holds peaks.
9. 9
   Fold in whisky.
10. 10
    In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering.
11. 11
    Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture.
12. 12
    Cover parfaits and chill overnight.