Mocha Parfait Dessert Food

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.

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.

CREAMY MOCHA CHOCOLATE AND RASPBERRY PARFAIT

Steps:

• To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
• To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
• Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

MOCHA ESPRESSO PARFAITS

Steps:

• Place cottage cheese, sugar, cocoa and instant coffee in food processor container; cover. Process until well blended, stopping occasionally to scrape down side of food processor container.
• Spoon half of the cottage cheese mixture evenly into 4 parfait glasses; top with half of the strawberries. Repeat layers. Top with the whipped topping and almonds.
• Serve immediately. Or, cover and refrigerate until ready to serve.

MOCHA PARFAITS FOR 2

Steps:

• Mix instant coffee with 1/2 tsp water til dissolved, then mix with pudding.
• Alternate layers of pudding and whipped toppig in two parfait glasses or dessert dishes, ending with whipped topping.
• Chill.
• Garnish with chocolate curls.
• To make chocolate curls, run a vegetable peeler over a room-temperature bar of chocolate. Use a toothpick to pick up the fragile curls.

MOCHA ESPRESSO PARFAITS

Steps:

• Process first 4 ingredients in food processor until well blended.
• Spoon half the cottage cheese mixture evenly into 4 parfait glasses; cover with half the berries. Repeat layers.
• Top with COOL WHIP and nuts.

CREAMY MOCHA BERRY PARFAIT

Steps:

• Mix cream cheese, sugar, brandy extract and dissolved coffee in small bowl with wire whisk until well blended. Gently stir in whipped topping and half of the chocolate.
• Place 1/2 cup berries in each of 2 parfait glasses or dessert dishes. Top evenly with cream cheese mixture; sprinkle with remaining chocolate. Serve immediately or refrigerate until ready to serve.

MOCHA CREME PARFAITS!

Steps:

• Place pudding and espresso powder into a mixing bowl. Combine well using a wire whisk.
• Combine the coconut milk, fat-free Half & Half, as well as coconut extract in a separate bowl. Stir to combine.
• Slowly whisk the liquid into the pudding. Whisk well to combine all. You could also use a hand mixer for this.
• Let sit for 5 minutes.
• Now divide among 8 pretty glasses or dessert bowls.
• Stir about 1 tsp coconut extract into your thawed "cool-whip-free" and garnish the tops of your desserts. You may sprinkle with some shaved chocolate or cocoa. Enjoy, this wonderful dessert. Ingrid/koechin.
• PS; It will not let me put in the Coconut milk. This is 1 can (14 ounces) :-).