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 TRIFLE
For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.
Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
LAYERED CHOCOLATE AND COFFEE PARFAIT
Make and share this Layered Chocolate and Coffee Parfait recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine custard powder and sugar in small saucepan.
- Whisk in 1/4 cup of the milk, mixing to a smooth paste.
- Stir in remaining milk.
- Stir over low heat until the custard comes to the boil and thickens.
- Remove from heat.
- Cover surface of custard with a plastic food wrap and set aside to cool.
- Whip together cream and essence.
- Gently fold in to the cold custard.
- Dissolve coffee in the water.
- Stir in liqueur.
- Cool.
- Cut the sponge cake into bite sized cubes.
- Divide half the sponge between 4 parfait glasses.
- Drizzle half the coffee mixture over the sponge.
- Top with half the custard.
- Sprinkle over half the chocolate.
- Repeat these 3 layers once more, finishing with the chocolate.
- Cover and refrigerate for 2 hours.
- Just before serving, garnish with the chocolate sprinkles or curls.
- *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.
Nutrition Facts : Calories 661.8, Fat 43.2, SaturatedFat 26.3, Cholesterol 156, Sodium 229.4, Carbohydrate 59.7, Fiber 5.1, Sugar 29.8, Protein 12.2
LAYERED CHOCOLATE PARFAITS
You don't need pastry chef credentials to make this elegant dessert. Get out the chocolate pudding mixes and get ready to wow 'em.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Beat white chocolate pudding mix and 2 cups milk in medium bowl with whisk 2 min. Stir in 3/4 cup COOL WHIP. Repeat in separate bowl with remaining pudding mix, milk and COOL WHIP.
- Layer 2 Tbsp. of each flavor pudding in each of 12 parfait glasses; repeat layers.
- Add boiling water to gelatin mix in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Place bowl of gelatin in bowl of ice water. Let stand 5 min. or until gelatin is thickened, stirring occasionally. Spoon over pudding, adding about 2-1/2 Tbsp. gelatin to each parfait. Refrigerate 1 hour or until gelatin is firm.
- Meanwhile, microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolates are almost melted; stir until completely melted. Brush 2-inch-wide strip of melted chocolate onto sheet of plastic wrap. Fold plastic wrap into pleats so chocolate wrinkles. Refrigerate 15 min. or until firm.
- Pull ends (or sides) of plastic wrap sheet to flatten - this will cause the chocolate to break into pieces. Use to garnish parfaits before serving.
Nutrition Facts : Calories 170, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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