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-CARAMEL MOUSSE PARFAITS
Our home economist came up this tempting dessert that only requires three ingredients. The contrasting layers look lovely in tall, clear glasses.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.
Nutrition Facts : Calories 711 calories, Fat 66g fat (41g saturated fat), Cholesterol 218mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
TRIPLE CHOCOLATE MOUSSE PARFAIT
This dessert is for all those chocolate lovers out there. It is quite spectacular to see, especially if made in Champagne glasses. The dessert needs chilling time in between each chocolate mousse layer, so plan enough time to make this. Garnish with fresh fruit, chocolate sprinkles or chocolate curls.
Provided by Abby Girl
Categories Dessert
Time 5h
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
- White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
- In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
- Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
- Dark Chocolate: Same as above.
- Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.
Nutrition Facts : Calories 693.4, Fat 56.6, SaturatedFat 31.9, Cholesterol 433.4, Sodium 286.6, Carbohydrate 33.9, Fiber 0.8, Sugar 30.7, Protein 13.9
CHOCOLATE KAHLUA MOUSSE PARFAITS
Perfect for summer, these parfaits are light and refreshing. They can make an elegant finish to your meal. Instead of chocolate graham crackers you could use crushed Oreos, but I think the richness of the Oreo overwhelms the light mousse flavor. Cooking time is Chill time. Note: If you chose a smaller glass, such as a champagne glass, you will get 6 servings instead of 4 and will need to adjust the layering amounts accordingly.
Provided by Jadelabyrinth
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.
- In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.
- If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients.
- If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now.
- Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.
WHITE CHOCOLATE-RASPBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
- Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
- Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH RUBY RED STRAWBERRIES
Steps:
- Whisk the egg yolks, lemon juice, sugar, lemon zest and salt in a medium bowl and mix together well. Place over a pot of simmering water and whisk until the yolks are very thick, about 6 minutes. Cool.
- Combine 1/4 cup whipping cream and the white chocolate in a mixing bowl over a pot of simmering water. Stir until melted and smooth. Cool to room temperature.
- Beat the remaining 2 2/3 cup whipping cream until firm peaks form. Divide the whipped cream between the lemon and white chocolate mousse bases, folding in 1 cup at a time.
- Layer the lemon mousse in 6 parfait glasses. Top with 2 tablespoons strawberries. Then layer the white chocolate mousse over the strawberries. Repeat the layering 2 more times.
CHOCOLATE STRAWBERRY MOUSSE PARFAIT
On its own, chocolate pudding is a wonderful thing. Add strawberries, whipped topping and some garnish, and it becomes this fancy mousse parfait!
Provided by My Food and Family
Categories Home
Time 1m
Yield EMPTY
Number Of Ingredients 7
Steps:
- Prepare pudding as per the directions using 1 cup of milk, set aside. Crush graham cracker cookies and put a small layer into the bottom of 6 parfait glasses followed by a layer of strawberries, pudding and then COOL WHIP. Repeat. Garnish with strawberry slices, sprig of mint and chocolate.
- Refrigerate until ready to serve. Makes 6 (1-cup) servings.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES
Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries, but any berry or soft ripe fruit will work.
Provided by Betty Rosbottom
Categories Milk/Cream Chocolate Dessert Easter Valentine's Day Strawberry Lemon Candy Thermometer Lemon Juice Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher White Chocolate
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
- Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
- Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
- Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
- Spoon strawberries over top of each parfait, if desired, and serve.
WHITE CHOCOLATE MOUSSE PARFAITS
Create airy White Chocolate Mousse Parfaits when you're feeling particularly fancy. This mousse flavored with white chocolate and a hint of lemon is layered in parfait glasses with crushed amaretti cookies. Try these White Chocolate Mousse Parfaits and enjoy their elegance.
Provided by My Food and Family
Categories Recipes
Time 2h50m
Yield 6 servings, one parfait each
Number Of Ingredients 7
Steps:
- Mix gelatine, sugar and lemon zest in medium saucepan. Stir in 3/4 cup of the milk; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat. Add chocolate; stir until completely melted. Gradually add remaining 1-1/4 cups milk, stirring until well blended.
- Refrigerate 30 min. or until mixture is consistency of unbeaten egg whites, stirring occasionally. Gently stir in whipped topping.
- Spoon half of the gelatine mixture evenly into six 8-oz. parfait glasses. Top with the chopped cookies and remaining gelatine mixture. Refrigerate 2 hours or until set. Store leftover parfaits in refrigerator.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 41 g, Fiber 0 g, Sugar 36 g, Protein 6 g
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4.8/5 (5)Total Time 50 minsCategory DessertCalories 996 per serving
- 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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