CHOCOLATE MINT PARFAITS
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Using 4 parfait glasses or cocktail glasses, pour 1/2 a shot of creme de menthe into each glass. Top with scoops of mint chocolate ice cream, then drizzle another 1/2 a shot per parfait of creme de menthe over ice cream. Garnish parfaits with mint candy and fresh mint sprigs.
TRIPLE CHOCOLATE PARFAITS
Provided by Rachael Ray : Food Network
Categories dessert
Time 6m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat hot fudge sauce in microwave -- remove metal lid.
- In tall glasses or cocktail glasses, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top.
SPARKLING PARFAITS
Steps:
- For the champagne flutes: Bring 1 cup water to a boil in a saucepan. In a medium bowl, whisk together the boiling water, honey and gelatin. Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes.
- Stir in the champagne. Pour the mixture into 6 champagne flutes. Let set for 20 more minutes in the fridge. Place a raspberry in the bottom of each flute. Let sit in the fridge until fully set, about 3 hours.
- For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl. Gradually add the sugar and keep beating until you have soft peaks of whipped cream.
- To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles.
CHOCOLATE BERRY PARFAITS
This creamy dessert is easy to make for weekday dinners, yet pretty enough for company. Instant chocolate pudding is layered with a mixture of pureed strawberries and whipped cream to create yummy parfaits. For quicker results, use whipped topping rather than whipping cream...or serve in a single bowl.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Drain strawberries (discard the juice or save for another use); place berries in a blender. Cover and process until smooth; set aside. , In a large bowl, beat cream and sugar until stiff peaks form. Gently fold in strawberry puree. Divide half of the chocolate pudding among four or six parfait glasses. Top with half of the strawberry mixture. Repeat layers. Garnish with a strawberry slice if desired.
Nutrition Facts : Calories 317 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 329mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE MINT PARFAITS
This minty chocolate dessert tastes so light and refreshing. For fun, you can add some tempting finishing touches to the dessert parfaits. Top them with shaved chocolate, nuts or crumbled cookies. Or you can substitute vanilla or banana pudding.-Karalee Reinke, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes; set aside. In a small bowl, beat the cream cheese, sugar, extract and remaining milk. Fold in whipped topping. , Spoon half of the pudding into four parfait glasses. Top with half of cream cheese mixture. Repeat layers. Garnish with candies if desired.
Nutrition Facts : Calories 323 calories, Fat 16g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 555mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE-MOUSSE PARFAITS
In this marvelous make-ahead dessert for two, airy chocolate mousse is layered with crushed store-bought spice cookies and topped with generous dollops of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
- Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.
CHOCOLATE PARFAIT
Steps:
- Whip the egg yolks until light in color and thickened. Add vanilla, set aside. Melt 1-ounce pastilles in a double boiler, add cocoa powder, and coffee liqueur. Combine mixture with the yolks. In double boiler, whisk until smooth over a low flame. Whip heavy cream to stiff peaks. Fold in sugar and then fold in cream into the yolk mixture. Pour in parfait glasses.
PECAN-CARAMEL PARFAITS
Steps:
- Preheat oven to 350 degrees F.
- Put pecans in a pie plate and roast in the oven until nutty smelling and toasty, about 5 minutes.
- Meanwhile, remove ice cream from freezer and let stand at room temperature or at least 15 minutes to soften.
- Remove nuts from the oven and let cool. Turn off oven.
- Choose 4 to 6 clear plastic parfait glasses, beer glasses, or any see-through unbreakable glass of at least 12-ounce capacity.
- In each of the glasses, put about 2 tablespoons caramel or butterscotch sauce in bottom. Top with a layer of softened ice cream, packing it down slightly and being careful not to smear the sides of the glass too much (if you do smear glass while making layers, wipe down inside with paper towels as you work). Sprinkle with a teaspoon or so of pecans. Continue layering in the same fashion: sauce, ice cream, pecans until you reach the top of the glass. Make the last layer sauce and sprinkle it with pecans.
- Wrap the glasses tightly with plastic wrap and put in freezer (or outside in the snow) until ready to serve.
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- In a small saucepan, whisk together the sugar and eggs. Cook over med-low heat, whisking constantly, until the mixture reaches 160° and has thickened slightly, 4-6 minutes. Test thickness by dipping a spoon in the mixture. It is ready when you can draw a finger across the back of the spoon and the line holds. (See picture in post)
- Remove mixture from heat and whisk in the melted chocolate and vanilla. Let cool until just warm so it won't melt the butter in the next step.
- In a stand mixer fitted with a paddle attachment or using hand mixers, beat the butter on med-high until light and fluffy, 2-3 minutes.
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