Chocolate Cappuccino Parfaits Food

CAPPUCCINO PARFAITS

Steps:

• In a small bowl, dissolve coffee granules and cinnamon in hot water; set aside. In another small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and coffee mixture., In each of two parfait glasses, layer 3 tablespoons pudding mixture, 2 teaspoons cookie crumbs and 1-1/2 teaspoons walnuts. Repeat layers. Top each with 2 tablespoons pudding mixture and 2 teaspoons crumbs. Chill until serving. ,

CHOCOLATE CAPPUCCINO

Steps:

• Beat the whipping cream and powdered sugar with an electric mixer on low speed until soft peaks form; set aside.
• Spoon 1 tablespoon each chopped chocolate and peppermint candies into a coffee cup. Add hot espresso. Top with the whipped cream and chocolate curls. Serve at once. Makes 8 servings.

CAPPUCCINO PARFAITS

Steps:

• Dissolve coffee in hot water in medium bowl.
• Add milk, pudding mix and cinnamon.
• Beat with whisk about one or two minutes.
• Let stand for at least five minutes or until thickened.
• Gently stir in whipped topping.
• Scoop 1/2 pudding mixture into 5-6 dishes.
• Sprinkle with crushed cookies.
• Spoon remaining pudding mixture over crushed cookies.
• If you want you can put spoon some more cool whip over the top.

CHOCOLATE-CAPPUCCINO PARFAITS

Steps:

• Combine ice cream and coffee granules, stirring until coffee granules dissolve.
• Spoon 1/4 cup ice cream mixture into each of 6 (8-ounce) parfait glasses.
• Drizzle each serving with 1 teaspoon brewed coffee.
• Repeat layers, ending with ice cream mixture.
• Cover and freeze until firm.
• Just before serving, top each parfait with 1 tablespoon whipped topping and 1/8 teaspoon cinnamon.

LAYERED CHOCOLATE AND COFFEE PARFAIT

Steps:

• Combine custard powder and sugar in small saucepan.
• Whisk in 1/4 cup of the milk, mixing to a smooth paste.
• Stir in remaining milk.
• Stir over low heat until the custard comes to the boil and thickens.
• Remove from heat.
• Cover surface of custard with a plastic food wrap and set aside to cool.
• Whip together cream and essence.
• Gently fold in to the cold custard.
• Dissolve coffee in the water.
• Stir in liqueur.
• Cool.
• Cut the sponge cake into bite sized cubes.
• Divide half the sponge between 4 parfait glasses.
• Drizzle half the coffee mixture over the sponge.
• Top with half the custard.
• Sprinkle over half the chocolate.
• Repeat these 3 layers once more, finishing with the chocolate.
• Cover and refrigerate for 2 hours.
• Just before serving, garnish with the chocolate sprinkles or curls.
• *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.

CAPPUCCINO PARFAITS

Steps:

• In a food processor, puree ricotta, sugar, and espresso powder until very smooth, scraping down sides of bowl as needed, 1 to 2 minutes.
• Dividing evenly, spoon mixture into four glasses or serving dishes. Refrigerate, covered, until ready to serve, at least 30 minutes and up to 1 day.
• Just before serving, crumble cookies over parfaits.

CAPPUCCINO CREAM PARFAITS

Steps:

• Crush the cookies using a mini chopper or by rolling a pin over the cookies. If you do the later, save cleanup time by putting the cookies in a plastic bag.
• In a medium bowl combine the pudding, milk and coffee. (Add the extract if using.) Whisk together to make sure their are no lumps and the ingredients are well mixed. Fold in the whipped topping.
• Take 1/2 the cream and place it in the bottom of four parfait glasses. Sprinkle cookie crumbs over top, reserving a tablespoon or so for garnish.
• Divide the remaining cappuccino cream on top of the cookie crumbs and chill at least 3 hours and until you are ready to serve.
• To serve, place a small dollop of topping on the parfait, garnish with a light sprinkling of cookie crumbs.