Chocolate Angel Food And Raspberry Parfait Recipes

CHOCOLATE ANGEL FOOD CAKE AND RASPBERRY PARFAIT

Steps:

• Drizzle cake cubes with framboise and toss to combine.
• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

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.

MEXICAN CHOCOLATE-RASPBERRY PARFAITS

Steps:

• In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
• To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

RASPBERRY CHOCOLATE PARFAIT

Steps:

• For the Pudding: Bring to a boil the milk and vanilla bean in a large heavy bottomed pot.
• Meanwhile, whisk to blend the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour. Remove the milk pan from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures. Finish pouring the milk in and whisk to fully incorporate.
• Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching. The ingredients have a low burning temperature and will scorch easily so keep the whisk moving. Cook until large bubbles slowly rise to the surface of the pot. I call these "lava bubbles" because the large steam venting bubbles make me think of flowing molten lava. The pastry cream temperature is approximately 200 degrees F. Remove pot from the heat and whisk in the butter. Remove the vanilla bean from the pudding. Pour pudding into a heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.
• For the Whipped Cream: Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk. This will help avoid ruining the whipped cream's luscious texture.
• For the Raspberry Puree: Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. It's easier to pour if you can put it in a squeeze bottle.
• Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool for easy handling.
• Berries: use the freshest and plumpest berries available.
• Assembly: Load pudding and whipped cream into separate pastry bags. Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries. Repeat as needed and top the parfait with whipped cream and fresh berries. Drizzle chocolate ganache across the top for extra indulgence!

RASPBERRY AND CHOCOLATE ANGEL FOOD CAKE

Steps:

• For Cake:.
• Heat oven to 350°F; coat bottom (not sides, bottom only) of a 9x13 baking pan with cooking spray.
• Beat egg whites with 1 tablespoon water, cream of tartar, and salt in a bowl with an electric mixer on medium low speed until foamy.
• Continue to beat, adding sugar a little at a time, until batter is fluffy.
• Add vanilla and beat about 1 minute more. Sprinkle a small amount of flour over top of batter and fold into batter. Repeat 8-10 times or until you've added all the flour.
• Spread batter evenly in pan, using spatula to even out corners (shake pan once or twice to even surface).
• Bake until cake is a light golden color and surface springs back gently to the touch. (25-30 minutes).
• Run a sharp knife around edges of cake to separate from pan.
• Cook for 2 hours.
• For Filling:.
• Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.
• For Frosting:.
• Melt chocolate in a double boiler.
• Take bowl off heat and stir in sour cream.
• Assembly:.
• Place a cutting board over cake pan and invert cake onto board.
• With a biscuit cutter or round cookie cutter, cut 12 rounds from cake.
• Top 6 rounds with 1 heaping tablespoon of raspberry filling then place remaining cake rounds on top.
• Spread 1/4 cup frosting over top and sides.
• Top with raspberries.
• Can serve immediately or refrigerate and bring to room temp about 1 hour before serving.

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).