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-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
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 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 PARFAIT SUNDAES
Categories Chocolate Dessert Kid-Friendly Frozen Dessert Cherry Mint Summer Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 13
Steps:
- Fold white chocolate chunks into dark chocolate ice cream in large bowl. Cover and freeze until firm, about 4 hours.
- Bring 3/4 cup water to boil in heavy medium saucepan. Whisk in cocoa. Add butter. Stir over low heat until mixture is smooth. Add both sugars, corn syrup and salt. Stir over low heat until sugars dissolve, about 5 minutes. Remove from heat. Stir in vanilla. (Dark chocolate ice cream and sauce can be made 1 week ahead. Keep ice cream frozen. Cover sauce and refrigerate. Rewarm sauce over low heat.)
- Drizzle some warm chocolate sauce into bottom of 6 parfait glasses or wineglasses. Place 1 scoop mint chip ice cream in each glass. Spoon some chocolate sauce over ice cream. Spoon dark chocolate ice cream, then mint chip ice cream into glasses, spooning some sauce over each layer. Sprinkle dried cherries over. Garnish parfaits with fresh mint.
CHOCOLATE MINT CHIP PARFAIT
Provided by Rocco Lugrine
Categories Chocolate Dairy Herb Dessert Bake Freeze/Chill Kid-Friendly Oscars Graduation Spring Party Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Make candied mint:
- Remove the large leaves from the mint (about 30 leaves). If desired, reserve 10 sprigs for garnish; reserve the remaining mint for another use.
- Preheat the oven to 200°F (or to warm, depending on the oven). Line two large baking sheets with parchment paper.
- In a shallow bowl, gently whisk the egg whites. Spread the sugar in another shallow bowl. Dip the mint leaves one at a time in the egg whites, shaking off the excess, then dip in the sugar, turning to coat well on both sides, and place on the baking sheets in a single layer.
- Bake the leaves until thoroughly dry and crisp (2-1/2 hours should be enough). Let cool completely on the baking sheets on wire racks, then transfer to an airtight container until ready to use.
- Make the parfait:
- Coarsely chop the candied mint; set aside. (You should have about 3/4 cup.)
- Lightly grease a 9 1/4 x 5 1/4 x 2 3/4-inch metal loaf pan (using a pan of these exact dimensions is not critical, as long as you approximate the dimensions). Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.
- Place the chopped chocolate in a small bowl. In a small saucepan, bring 1/2 cup of the cream to a gentle boil over medium heat. Pour the hot cream over the chocolate and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth. Transfer the ganache to a large bowl and set aside.
- In a chilled large bowl, using a hand-held electric mixer set at medium speed, whip the remaining 1 1/3 cups cream until soft peaks form. Cover and refrigerate.
- In a small heavy saucepan, combine the sugar and water and bring to a boil over medium-low heat, stirring constantly until the sugar dissovles. Using a clean pastry brush dipped in warm water, wash down the side of the pan to remove any sugar crystals. Raise the heat to medium-high and boil the syrup for 8 to 10 minutes, or until it registers 249° F on a candy thermometer. Meanwhile, when the syrup reaches 235° F, start preparing the egg yolks.
- In the 4 1/4-quart bowl of a heavy-duty mixer, using the wire whip attachment, beat the egg yolks for about 5 minutes, until thick, pale, and almost tripled in volume.
- When the syrup registers 249° F, immediately remove it from the heat. While beating the egg yolks at medium speed, gradually pour the syrup in a slow, steady stream near the side of the bowl onto the yolks. Continue beating for 5-8 minutes, until the mixture is completely cool. If necessary, using a wire whisk, whisk the whip cream until, soft peaks form again. Using a large rubber spatula, fold a few tablespoons of the whipped cream into the ganache. Gradually fold in the remaining whipped cream, then gently fold in the cooled egg yolk mixture. Fold in the chopped candied mint. Scrape the parfait mixture into the prepared pan and smooth the top. Wrap the pan in plastic wrap and aluminum foil and freeze overnight. ( The parfait can be prepared up to 2 days ahead.)
- Make the chocolate sauce:
- Combine the cocoa powder and chopped chocolate in a small bowl. Set aside.
- In a small heavy saucepan, combine the sugar and water and bring to a boil over medium heat, stirring constantly until the sugar dissolves. Pour the syrup over the cocoa, mixture and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth. Strain the sauce through a fine strainer into a bowl and let cool. Cover and refrigerate until ready to serve. (The sauce can be made up to a day ahead; whisk gently until completely smooth before serving.)
- Unmold the parfait:
- Cover a 9 1/2 x 5-inch cardboard rectangle with aluminum foil. Remove the parfait from the freezer and unwrap the pan. Place the foil-covered rectangle on top of the loaf pan, invert the pan onto the cardboard and lift off the pan. (If necessary, reinvert the pan and tug gently on the overhanging plastic wrap to release the parfait from the pan, then invert onto the cardboard again.) If the parfait does not seem to be budging, take a sponge with hot water and run it along all sides of the pan. Place the still-wrapped parfait in the freezer until ready to serve.
- To serve, spoon or drizzle some of the sauce onto each plate. With a very sharp thin-bladed knife, cut the parfait into 10 slices, wiping the blade clean between each slice. Garnish each plate with a small mint sprig if desired, and serve immediately.
CHOCOLATE MINT PARFAIT
Make and share this Chocolate Mint Parfait recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the first 5 ingredients into the container of an electric blender.
- Break up one of the chocolate mint patties into pieces and add to the blender.
- Blend until mixture is smooth and creamy.
- Pour mixture into 2 chilled glasses.
- Garnish each with cumbled remaining chocolate mint patty.
Nutrition Facts : Calories 228.4, Fat 9.5, SaturatedFat 5.4, Cholesterol 24.6, Sodium 169, Carbohydrate 31.2, Fiber 1.2, Sugar 17.7, Protein 5.5
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 AFTER-DINNER MINT PARFAITS
A visually exquisite dessert, dinner party elegant, which is in the September 2005 issue of the Australian magazine 'Delicious'. This is not a recipe that can be divided simply into preparation and cooking times. Suffice it to say, it's NOT a recipe to make for the evening meal when you get home from work, but rather one to be made over several hours during the day. There are three stages where cooling time is needed. I have NOT factored cooling times into my guesstimates of preparation and cooking times below. That said, each stage in the making is quite quick. Please provide information on preparation and cooking times if you make and review this. This a recipe from Australian chef Curtis Stone. As he says of this recipe "I like my desserts to be quite intense but not too heavy; there's nothing worse than feeling so full you want to slide off your chair at the end of the night! Serve this in small glasses and you'll be satisfied but not overwhelmed." I have posted it here for the Zaar World Tour 2005.
Provided by bluemoon downunder
Categories Dessert
Time 55m
Yield 8 mousses, 8 serving(s)
Number Of Ingredients 10
Steps:
- Chocolate Mousse: Place the gelatine in cold water to soften and set aside; melt the chocolate in a bowl over a pan of simmering water, stir until smooth, then set aside to cool slightly. In an electric mixer, beat the eggs and sugar on a medium-high speed for 5 minutes or until thick and pale. Drain the softened gelatine and place in a pan over a very low heat. When melted, slowly add the liquid gelatine to the egg mixture, whisking constantly. Stir in the melted chocolate, then fold in the whipped cream. Divide the mousse among 8 3/4-cup (185ml) serving glasses. Chill for 30 minutes or until set.
- Mint Mousse: Bring the milk and sugar to the boil in a pan, add the mint, then remove from the heat, cover with a tea towel and allow it to infuse for 15 minutes. Meanwhile soften and melt the gelatine as above, then add to the milk mixture. Strain the mixture, pressing down well the mint leaves. Cool completely, then fold in the whipped cream. Pour into the serving glasses on top of the chocolate mousse layer. Chill for 1-2 hours or until set.
- Chocolate Ganache: Bring the cream to the boil in a pan. Place grated chocolate then pour the hot cream over it and stir until smooth. Allow to cool, then pour the ganache over the mint mousse and chill for a further 1-2 hours. Serve garnished with a fresh mint leaf.
Nutrition Facts : Calories 445.4, Fat 40.6, SaturatedFat 24.8, Cholesterol 112, Sodium 63.4, Carbohydrate 27, Fiber 7.2, Sugar 11.2, Protein 9.5
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.
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