Hazelnut And Chocolate Parfaits Food

HAZELNUT CHOCOLATE PARFAITS

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons Nutella. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream., Spoon into two parfait glasses. Dollop with additional whipped cream if desired. In a microwave-safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.

CHOCOLATE HAZELNUT PARFAITS

Steps:

• In a large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired.

CHOCOLATE HAZELNUT PARFAITS

Steps:

• In large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
• Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 T cookie crumbs.
• Top with strawberries and remaining pudding and crumbs.
• Refrigerate for 1 hour before serving.
• Garnish with whipped cream, if desired.

FROZEN CHOCOLATE HAZELNUT PARFAIT

Steps:

• Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.;
• Merlot, L'Ecole No. 41, Columbia Valley, 1996
• Fume Blanc, The Hogue Cellars, Columbia Valley, 1998
• Merlot, Columbia Crest, Columbia Valley, 1997
• Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997
• Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)

HAZELNUT CHOCOLATE PARFAITS

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons hazelnut spread.
• In a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream.
• Spoon into two parfait glasses. Dollop with additional whipped cream if desired.
• In a microwave safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.

FESTIVE FROZEN CHOCOLATE PARFAIT

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.