Raspberry Chocolate Parfaits Food

CHOCOLATE RASPBERRY PARFAITS

Steps:

• PREHEAT oven to 350 degrees and spray a 15x10 sheet pan with non-stick cooking spray
• COMBINE eggs and sugar in a large mixing bowl, beat on high speed until light and fluffy, about 5-8 minutes
• WHISK together in a medium bowl flour, baking powder, baking soda, cocoa powder and salt
• GRADUALLY add dry mixture to egg mixture, alternating with mayonnaise
• CAREFULLY add hot water and coffee, stir by hand until well blended
• SPREAD evenly into sheet pan
• BAKE at 350 degrees for 15-20 minutes or until a toothpick inserted in the center comes out clean
• COOL completely
• Raspberry Jam Recipe Instructions
• COMBINE raspberries and sugar into a small saucepan
• COOK over low heat for 1-2 minutes
• MASH berries
• COOK for additional 5-8 minutes or until mixture is slightly thickened
• COOL completely
• Assemble
• CUT chocolate cake into circles using a cookie cutter or glass, size will depend on the size of your parfait glass - these are 2 inches deep and 3 inches in diameter
• ADD 1 chocolate cake circle to the bottom of the parfait glass
• ADD COOL WHIP Whipped Topping, then 2-4 teaspoons Raspberry Jam, then 4-6 fresh raspberries
• REPEAT layers, finishing with Raspberry Jam, a drizzle of Hot Fudge Sauce and fresh raspberries
• STORE in refrigerator until ready to serve

WHITE CHOCOLATE-RASPBERRY PARFAITS

Steps:

• Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
• Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
• Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.

RASPBERRY & CREAM PARFAITS

Steps:

• Have 4 wineglasses or glass dessert cups at hand.
• Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
• Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
• Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
• Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
• Note: It's okay to leave out the liqueur if you are avoiding alcohol.

RASPBERRY-CHOCOLATE PARFAITS

Steps:

• Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.

WHITE CHOCOLATE RASPBERRY PARFAITS

Steps:

• Make the sauce: place raspberries, sugar, and lemon juice in a small saucepan and bring to a simmer over medium-high heat; mash with the back of a wooden spoon. Transfer to fine-mesh sieve or strainer with tiny holes, over a bowl, and press out all the juice. Place in refrigerator.
• Make the mousse: in a large bowl, using a hand held electric mixer, beat 1 3/4 cups of the heavy cream, the powdered sugar, and vanilla until stiff peaks form, 2-3 minutes. (Don't over-beat or it will be clumpy.)
• Put the white chocolate chips and remaining 1/4 cup heavy cream in a medium sized, microwave-safe bowl. Microwave in 30 second intervals, mixing, until chocolate is melted. Whisk 1 cup of the whipped cream into the melted chocolate. Then gently fold in the rest until combined.
• Divide half of the mousse among 6 small tumblers; top each with 1 tablespoon of the chilled raspberry sauce and a few raspberries. Repeat with one more layer of the same. Sprinkle with shaved white chocolate, if desired
• Refrigerate until cold; at least 1 hour. Serve and enjoy!

MILK CHOCOLATE PUDDING PARFAITS WITH RASPBERRIES

Steps:

• Whisk 1/2 cup sugar, cocoa and cornstarch in heavy large saucepan. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens slightly, about 4 minutes. Remove from heat.
• Whisk yolks and eggs in large bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk over medium heat until mixture thickens, about 5 minutes (do not boil). Remove from heat. Add chocolate, butter and vanilla; whisk until mixture is smooth. Cool 10 minutes, whisking occasionally.
• Spoon 1/4 cup pudding into each of 6 Champagne glasses. Top each with 4 raspberries. Repeat layering 1/4 cup pudding and 4 raspberries in each glass. Divide remaining pudding among glasses. Cool completely. Beat cream and 2 tablespoons sugar in large bowl to stiff peaks. Top parfaits with cream. Chill at least 2 hours and up to 8 hours. Top with remaining berries.

DELICIOUS CHOCOLATE RASPBERRY PARFAITS

Steps:

• Place wafers in plastic bag, seal bag, with rolling pin or palm of hand crush wafers into small pieces.
• Combine wafers and white chocolate; set aside.
• In a small saucepan stir 1/2 cup of cream, chocolate and sugar over medium heat, until chocolate melts.
• Stir in vanilla.
• Cool to room temperature, stirring occasionally.
• Beat 1/2 cup cream just until soft (do not over beat).
• Stir in chocolate mixture.
• In glasses, layer 1/2 wafer, 1/2 mousse, 1/2 berries, dividing this all evenly.
• Refrigerate up to 4 hours before serving.
• Garnish with whipped cream, and chocolate curls (if desired).