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 AND MINT PARFAITS
Chocolate and mint are a classic combination in this refined dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 17
Steps:
- Make the chocolate mixture: Place chocolate in a medium heat-proof bowl. Heat 1/2 cup heavy cream in a small saucepan, and pour over chocolate. Let stand 10 minutes, and stir until completely melted and smooth. Set aside.
- Place egg yolk and egg in the bowl of an electric mixer fitted with the whisk attachment, and beat until light and frothy, about 2 minutes. Set aside.
- Place sugar, corn syrup, and the water (do not stir) in a small saucepan set over medium heat until a candy thermometer registers 245 degrees. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. With mixer on low, slowly pour sugar mixture into eggs; mix until combined mixture is room temperature, about 2 minutes.
- In another bowl, whip remaining 1/3 cup cream to soft peaks. Fold into egg mixture, and fold in chocolate. Fill 3-ounce plastic cups one-third full. Place in freezer until firm, 4 to 5 hours. Unmold onto a baking sheet lined with waxed paper; cover with plastic wrap, and return to freezer for at least 1 hour.
- Make the mint mixture: Prepare an ice bath, and set aside. Bring a large pot of water to a boil; quickly blanch fresh mint 1 minute. Transfer to ice bath to stop cooking and preserve bright color; let cool completely. Remove from ice bath, and place on paper towels; gently squeeze to extract excess water. Set aside.
- Place sugar, corn syrup, dried mint, and the water (do not stir) in a small heavy saucepan over medium heat until a candy thermometer registers 245 degrees. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat; let cool.
- Add blanched fresh mint; transfer to the jar of a blender. Blend until mixture is a smooth paste, about 3 minutes. Strain through a fine mesh sieve back into saucepan. Place over medium heat, and gently reheat 2 to 4 minutes. Place egg yolks and egg in the bowl of an electric mixer fitted with the whisk attachment, and beat until light and frothy, about 4 minutes. With mixer on low speed, slowly pour sugar mixture into eggs; continue mixing until combined mixture is room temperature, about 5 minutes.
- In another clean bowl, whip cream to soft peaks; fold into egg mixture with a rubber spatula. Fill 6-ounce ramekins or custard cups halfway, and place frozen chocolate mixture in the center of each. Level with remaining mint parfait mixture. Cover with plastic wrap, and place in freezer until completely set, 5 to 6 hours. Store in freezer up to 1 month.
- To serve, unmold parfaits onto serving plates, and garnish with chocolate sauce and candied mint leaves, if desired.
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.
CHOCOLATE-MINT TIDDLYWINKS
You can't grow up in Chicago without becoming obsessed with Frango mints. They're a simple combination of chocolate and mint ganache -- a pastry term for chocolate and cream mixed together -- but I didn't know that when I was a kid begging to go to Marshall Field's to watch them being made. The chocolate seems to preserve the mint leaf; it will stay green and fresh for two or three days.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 20 servings
Number Of Ingredients 2
Steps:
- Lay a sheet of acetate or parchment or a nonstick baking mat (smooth-side up) on a work surface. Place the mint leaves on the sheet, face down, about 2 inches apart.
- Melt the chocolate over a water bath. Use a spoon or pastry bag to cover each mint leaf with a teaspoon of melted chocolate. Working carefully, place another sheet of acetate or baking mat (smooth side down) over the first one. Gently press down directly on top of each leaf to spread the chocolate around the leaf, making a border about 1/4-inch wide all around (don't worry if they're not very neat). Let set at least 1 hour, until firm. Gently peel off the acetate. Store in an airtight container for up to 3 days. Serve on a platter with the mint leaf showing.
CHOCOLATE MINT PARFAIT BARS
Steps:
- Heat oven to 350F. Grease 15 x 10 inch jelly roll pan. In a large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake 10 minutes. Cool completely. Dissolve gelatin in boiling water; cool slightly. In large bowl, combine softened gelatin and 2 cups of the powdered sugar. Add butter, shortening, peppermint extract, and food coloring. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling over cooled base. In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until well blended. Spoon frosting evenly over filling, carefully spreading to cover. Chill until firm. Cut into bars. Store in refrigerator. Tip: For easier cutting, remove from refrigerator 20 minutes before serving.
REALLY GOOD CHOCOLATE MINT PARFAIT BARS
I got this out of a cookbook years ago and they never last long. They are so good.. I didn't have a cake box right on hand so estimated the size. This is great for company. Hope you enjoy as much as we do. Also if you don't want to use the chocolate mint you can use devil's food cake mix. The base is the cake mix and butter and egg The filling is the unflavored gelatin, boiling water, powdered sugar, butter, shortening and peppermint extract and green food coloring. The frosting is the chocolate chips and 3 tbsp butter.. Just wanted to make sure everyone understood. :) also you can use margarine instead of butter. I love butter though.
Provided by faith58
Categories Dessert
Time 40m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350. Grease 15x10x1-inch jelly roll pan.
- In large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350°F for 10 minutes. Cool completely.
- Dissolve gelatin in boiling water; cool slightly. In large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add 1/2 cup butter, shortening, peppermint extract and food coloring. beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base.
- In small saucepan over low heat, melt chocolate chips and 3 tb butter, stirring constantly until well blended. Spoon frosting over filling, carefully spreading to cover. Refrigerate until firm, cut into bars. Store in refrigerator.
- Tip. for easier cutting, remove from refrigerator 20 minutes before serving.
MINT CHOCOLATE PARFAITS
These are really yummy! I like to top each parfait with a chocolate covered mint candy. They're best if chilled for a while.
Provided by MizzNezz
Categories Dessert
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk 2 cups milk with the pudding mix for 2 minutes.
- In small bowl, beat cream cheese, sugar, mint, and remaining milk.
- Fold in whipped topping.
- In dessert glasses, layer pudding and cream cheese mixtures.
CHOCOLATE MINT PARFAIT BARS
Another family fav that gets made just about every Christmas....a great bar for after dinner with a cuppa!!
Provided by Doreen Fish
Categories Chocolate
Number Of Ingredients 10
Steps:
- 1. Mix together well the cake mix, egg and butter Grease a large pan 9 x 13. Spread the base of cake mix, butter and egg into pan. Bake at 350 for 10 mins. Cool. Dissolve gelatin in boiling water. Cool. In a large bowl combine softened gelatin, 2 cups of icing sugar, butter,shortening, peppermint extract and food coloring. Beat one minute at medium speed until smooth and creamy. Blend in remaining sugar till smooth.Spread evenly over cooled crust. Frosting: 1 cup semi sweet chocolate chips 3 tbsps butter In a small sauce pan blend chocolate chips and butter over low heat till melted stirring constantly. Spoon evenly over filling. Chill until firm and cut into bars.
- 2. This is my version of a very substantial "After Eight" mint!!Enjoy!!
CHOCOLATE PEPPERMINT BARS
A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h10m
Yield 36 squares
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
- Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
- Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
- Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
- In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
- Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
- Let squares sit at room temperature until chocolate is set, at least 1 hour.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams
CHOCOLATE-MINT PARFAIT
Please party guests with a delicious Chocolate-Mint Parfait after-dinner treat! Our Chocolate-Mint Parfait recipe makes a pretty and refreshing dessert.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix, milk and extract with whisk 2 min.
- Whisk COOL WHIP and food coloring until blended.
- Layer pudding alternately with COOL WHIP in 6 parfait glasses. Refrigerate 15 min.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 18 g, Protein 3 g
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