CHOCOLATE FRAMBOISE PARFAITS
Expecting company? Have these quick delicious parfaits ready to pull out of the freezer for a welcoming treat-or an excellent dessert offering. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Layer each of 6 parfait glasses with 1 teaspoon raspberry liqueur, 2-1/2 tablespoons ice cream, 4 or 5 raspberries and 2 tablespoons chocolate wafer crumbs. Repeat layers twice. Freeze. To serve, top with whipped cream and remaining raspberries.
Nutrition Facts : Calories 402 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 297mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 6g fiber), Protein 6g protein.
MEXICAN CHOCOLATE-RASPBERRY PARFAITS
Dessert for two? Whip up a delicious soymilk parfait in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
- To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g
RASPBERRY CHOCOLATE PARFAIT
This recipe yields a chocolate custard pudding, rather loose in texture, but rich in flavor.
Provided by Warren Brown
Categories dessert
Time 50m
Yield 4 to 6 parfaits
Number Of Ingredients 17
Steps:
- For the Pudding: Bring to a boil the milk and vanilla bean in a large heavy bottomed pot.
- Meanwhile, whisk to blend the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour. Remove the milk pan from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures. Finish pouring the milk in and whisk to fully incorporate.
- Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching. The ingredients have a low burning temperature and will scorch easily so keep the whisk moving. Cook until large bubbles slowly rise to the surface of the pot. I call these "lava bubbles" because the large steam venting bubbles make me think of flowing molten lava. The pastry cream temperature is approximately 200 degrees F. Remove pot from the heat and whisk in the butter. Remove the vanilla bean from the pudding. Pour pudding into a heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.
- For the Whipped Cream: Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk. This will help avoid ruining the whipped cream's luscious texture.
- For the Raspberry Puree: Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. It's easier to pour if you can put it in a squeeze bottle.
- Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool for easy handling.
- Berries: use the freshest and plumpest berries available.
- Assembly: Load pudding and whipped cream into separate pastry bags. Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries. Repeat as needed and top the parfait with whipped cream and fresh berries. Drizzle chocolate ganache across the top for extra indulgence!
RASPBERRY-CHOCOLATE PARFAITS
Steps:
- Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.
DELICIOUS CHOCOLATE RASPBERRY PARFAITS
Make and share this Delicious Chocolate Raspberry Parfaits recipe from Food.com.
Provided by Dana-MMH
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place wafers in plastic bag, seal bag, with rolling pin or palm of hand crush wafers into small pieces.
- Combine wafers and white chocolate; set aside.
- In a small saucepan stir 1/2 cup of cream, chocolate and sugar over medium heat, until chocolate melts.
- Stir in vanilla.
- Cool to room temperature, stirring occasionally.
- Beat 1/2 cup cream just until soft (do not over beat).
- Stir in chocolate mixture.
- In glasses, layer 1/2 wafer, 1/2 mousse, 1/2 berries, dividing this all evenly.
- Refrigerate up to 4 hours before serving.
- Garnish with whipped cream, and chocolate curls (if desired).
Nutrition Facts : Calories 525.5, Fat 34.5, SaturatedFat 18.4, Cholesterol 83.5, Sodium 155.4, Carbohydrate 51.6, Fiber 4.8, Sugar 17.6, Protein 4.5
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