Mocha Pudding Parfaits Food

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.

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 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.

STOVETOP MOCHA PUDDING

Steps:

• In a small saucepan, bring 1 cup milk and the ground coffee to a boil. Turn off the heat and let sit for 10 minutes to infuse.
• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the remaining milk until smooth. Whisk in the half-and-half until smooth. Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes.
• Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. (The recipe can be made through this step up to 2 days in advance.) Serve cold.
• Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon. Toss the brioche sticks in the melted butter, then the cinnamon sugar. Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown.

CHOCOLATE MOCHA PUDDING

Steps:

• Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
• Gradually stir in milk.
• Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
• Stir in butter and vanilla.
• Place plastic wrap on surface of pudding.
• Refrigerate at least 2 hours.
• Whisk until smooth.
• Serve in individual bowls or wine glasses.

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 TOFFEE PARFAITS

Steps:

• Make pudding according to package directions and chill to set.
• Dissolve coffee and milk.
• Stir into vanilla pudding.
• Spoon half the pudding mixture into 4 parfait glasses.
• Top each with a dollop of fudge topping for the next layer.
• Sprinkle some toffee candy on top of fudge.
• Spread the rest of pudding for the next layer and repeat with fudge and toffee candy.
• Top with whipped topping.
• Chill for at least 1 hour.

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.