CREAMY CHOCOLATE PUDDING PARFAIT
Steps:
- In a medium pot combine milk and vanilla pudding mix, place over medium heat whisking constantly. Bring to a boil while continuing to whisk the mixture.
- In 3 medium bowls place white, dark and milk chocolate chips. Combine reserved chips together in a small bowl, mix and set aside.
- Remove mixture from the heat and evenly divide the hot pudding over the 3 bowls. Wait 1 minute then whisk the mixture to incorporate and melt the chips into the pudding.
- Set up 3 resealable bags into 3 large glasses so that it will be easy to pour the warm pudding into the bags. Pour the pudding into separate bags. Tie the bags closed with a twist tie. Place pudding into the refrigerator for 2 hours, or until pudding is chilled and set.
- Cut off the corner of each bag. Pipe each of the pudding mixtures evenly into 6 champagne glasses starting with the dark chocolate, white chocolate and ending with milk chocolate.
- Garnish with reserved chocolate chips.
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 FROZEN PARFAITS
Categories Milk/Cream Mixer Chocolate Egg Dessert Freeze/Chill Vanilla Winter Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
- Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved.
- Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170°F on thermometer (do not let boil).
- Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla.
- Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours.
- To serve, carefully tear off each paper cup and invert parfaits onto plates.
FESTIVE FROZEN CHOCOLATE PARFAIT
Try this cross between dense chocolate cake, rich chocolate ice cream and Christmas tiffin. Best of all, it can be sliced straight from the freezer
Provided by Tom Kerridge
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.
- Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.
Nutrition Facts : Calories 548 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CREAM CHEESE AND CHOCOLATE PUDDING PARFAIT
I like this recipe because it has my two most favorite ingredients in the world. Cream cheese and chocolate. I came up with it (to my knowledge) one day at my home. I had a box of Instant Cream Cheese Mix and no pan for the crust. So looking into my cabinet I saw that I had one last box of chocolate pudding and wammo! A Cream Cheese and Chocolate Pudding Parfeit was created. It tasted so good and if you like rich creamy desserts with chocolate and cream cheese, then HOPEFULLY, you are sure to like this incredible recipe. I am happy to say that I am really proud of this one! For this recipe you can either make and instant Cream cheese or homemake your own.
Provided by lynda clark
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Mix Cream Cheese according to instructions.
- Mix Pudding according to instructions.
- Get out parfeit/dessert dish.
- Alternate first cream cheese then pudding.
- Do this until desired amount.
- Sprinkle gram cracker crust on top (opt).
- Place three candied cherries on top.
- This is a very rich recipe.
- If you are a sweet-o-holic as I am, then you are sure to enjoy it.
- If not, I recommened you try it atleast once.
- Thank you and I hope you enjoy my first recipe.
DULCE DE LECHE CHOCOLATE PARFAIT
Make and share this DULCE De LECHE CHOCOLATE PARFAIT recipe from Food.com.
Provided by CLUBFOODY
Categories Dessert
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan with water boiling, add sweetened condensed milk can. Reduce heat to medium and simmer for 2:30 hours making sure there's always water covering it.
- Remove from the water and allow the dulce de leche to cool, about 45 minutes.
- Meanwhile make the chocolate pudding; in a bowl, combine sugar, cornstarch, coffee and salt; whisk well and set aside.
- In another bowl, whisk yolks and vanilla extract; set aside.
- In a saucepan over medium heat add milk. Using a sieve, sift cornstarch mixture and then stir until the mixture is smooth and warmed up. When it starts to simmer, temper the eggs by adding a little milk mixture at a time, whisking constantly. Pour in tempered egg mixture into the saucepan and whisk constantly. Add chopped chocolate, reduce the heat to medium-low and stir constantly until melted, about 3 minutes or until smooth and thick. Remove from the heat and add butter; stir until blended. Place some wax paper on top making sure it touches the surface to prevent skin formation. Let the pudding cool off, about 30 minutes.
- Meanwhile, in a medium saucepan over medium heat, add cooled dulce de leche, milk and heavy cream. Using a fine sieve, add ¼ cup cornstarch and sift into the mixture. Stir very well until dulce de leche is incorporated and the mixture is warm. Quickly whisk egg yolks and pure vanilla extract; set aside.
- When dulce mixture is warm, temper the eggs by adding a little milk mixture at a time, whisking constantly. Pour in tempered egg mixture into the saucepan and whisk constantly until the mixture thickens and becomes pudding.
- Remove from the heat, place wax paper on top making sure it touches the surface and cool at room temperature for 30 minutes.
- To assemble; spoon a layer of chocolate pudding and alternate with dulce de leche pudding into a tall dessert cup. Finish with chocolate pudding. Add a dollop of dulce de leche pudding in the center and garnish with coffee or espresso beans or a chocolate heart. Serves 8.
Nutrition Facts : Calories 497.3, Fat 33, SaturatedFat 19.7, Cholesterol 218, Sodium 207.2, Carbohydrate 44, Fiber 2.5, Sugar 25.9, Protein 11.9
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.
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- Whisk together first 3 ingredients in a bowl until blended and smooth. Fold in 1 1/2 cups whipped topping.
- Spoon 1 Tbsp. crumbs into each of 6 (4-oz.) glasses, and top with 1/3 cup pudding mixture. Repeat layers with remaining crumbs and pudding mixture. Top each parfait evenly with remaining whipped topping and grated chocolate. Cover and chill at least 1 hour.
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