Frozen Mocha Rum Parfaits Food

PUMPKIN MOUSSE PARFAIT

Steps:

• Place the rum in a heatproof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
• In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture.
• To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and cookies.
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use hand mixer). When it starts to thicken, ass the sugar and vanilla and continue to beat until firm. Don't overbeat!

MOCHA PARFAITS

Steps:

• In a microwave-safe dish, heat 1/4 cup milk and coffee granules for about 30 seconds; stir until coffee is dissolved. Add remaining milk; mix well. , In a small bowl, beat the cream cheese, pudding mix and milk mixture until thickened., In parfait glasses, layer half of the pudding mixture, whipped topping and crushed cookies. Repeat layers. Top with whole cookies if desired.

FROZEN MOCHAS

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

MOCHA PUDDING PARFAITS

Steps:

• Add milk to coffee in large bowl; whisk until dissolved. Add dry pudding mix; beat 2 min. Stir in half the COOL WHIP.
• Spoon half the pudding mixture evenly into 6 parfait glasses or dessert dishes; sprinkle with chopped wafers. Cover with half the remaining COOL WHIP; top with layers of remaining pudding mixture and COOL WHIP.
• Refrigerate 1 hour.

MOCHA LATTE PARFAITS

Steps:

• In a microwave, melt 1/2 cup chocolate chips and shortening; stir until smooth. Dip rims of four parfait glasses in chocolate; sprinkle with jimmies. Let stand until set., In a small saucepan, combine the cream, egg yolks, vanilla, coffee granules and remaining chocolate chips. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool, stirring several times., In a small bowl, dissolve coffee granules in 1 tablespoon whipping cream. Add remaining cream; beat cream mixture until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold 1-1/2 cups of cream mixture into cooled chocolate mixture. , Spoon about 1/4 cup chocolate mousse into each parfait glass; spoon or pipe about 1/4 cup cream mixture over mousse. Repeat layers. Refrigerate for at least 2 hours.