Start to finish: 25 minutes
1 frozen pound cake, thawed
1 cup heavy cream
1 tablespoon cocoa powder
¼ cup sugar
½ cup chocolate-hazelnut spread
1 bar baker’s chocolate (optional)
Slice pound cake into even slices, and then into quarters so you have short sticks. Set aside.
In a chilled, stainless-steel bowl, whip together heavy cream, sugar and cocoa powder using a hand mixer until soft peaks form.
Slightly melt chocolate-hazelnut spread until runny enough to drizzle.
Place six parfait or high-ball glasses on cookie sheet or tray. Assemble parfaits beginning with the pound cake pieces. Drizzle with chocolate-hazelnut spread and a dollop of whipped cream. Repeat two more times for three total layers.
Place tray in the fridge for at least an hour, or until ready to serve. Right before serving, top with shavings of baker’s chocolate.