Chocolate Raspberry Parfaits Recipes

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WHITE CHOCOLATE-RASPBERRY PARFAITS



White Chocolate-Raspberry Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups raspberries
3 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice
For the mousse:
4 ounces white chocolate, chopped
2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 cups raspberries
Shaved white chocolate, for topping

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-CHOCOLATE PARFAITS



Raspberry-Chocolate Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Time 5m

Number Of Ingredients 0

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



Mexican Chocolate-Raspberry Parfaits image

Dessert for two? Whip up a delicious soymilk parfait in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 2

Number Of Ingredients 7

1 1/4 cups light chocolate soymilk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1/4 teaspoon ground cinnamon
1 slice (4x1 inch) angel food cake, torn into pieces
1/2 cup Cool Whip fat-free frozen whipped topping, thawed
1/2 cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

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.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

CARNATION CHOCOLATE RASPBERRY BREAKFAST PARFAIT



Carnation Chocolate Raspberry Breakfast Parfait image

This protein-packed breakfast looks beautiful and tastes indulgent! Cool and creamy yogurt, fresh berries, and graham cracker crumbs make this the perfect way to start your day!

Provided by SunnyDaysNora

Categories     Trusted Brands: Recipes and Tips

Time 10m

Yield 2

Number Of Ingredients 5

1 packet CARNATION BREAKFAST ESSENTIALS® Rich Milk Chocolate Powdered Drink Mix
1 (5.3 ounce) container plain Greek yogurt
¼ cup graham cracker crumbs
¼ cup fresh raspberries
1 (5.3 ounce) container raspberry Greek yogurt

Steps:

  • Mix chocolate drink mix into plain Greek yogurt until fully combined.
  • Spoon 2 1/2 tablespoons of chocolate Greek yogurt mixture into the bottom of each of two parfait glasses. Top with 2 teaspoons of graham cracker crumbs, several raspberries, and by 2 1/2 tablespoons of raspberry yogurt. Repeat layers to build parfaits.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 8.5 g, Fiber 1.6 g, Protein 11.8 g, SaturatedFat 3.7 g, Sodium 174.7 mg, Sugar 6.9 g

CHOCOLATE ANGEL FOOD AND RASPBERRY PARFAIT



Chocolate Angel Food and Raspberry Parfait image

Provided by Bobby Flay

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 cup very cold heavy cream
3 tablespoons granulated sugar
3 tablespoons best quality cocoa powder
1 teaspoon vanilla extract
1 store-bought chocolate angel food cake, cut into cubes
1/4 cup framboise (raspberry liqueur)
1 pint fresh raspberries
Grated bittersweet chocolate

Steps:

  • Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form, keep cold.
  • Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a grated chocolate. Repeat to make 4 layers ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

RASPBERRY CHOCOLATE PARFAIT



Raspberry Chocolate Parfait image

This recipe yields a chocolate custard pudding, rather loose in texture, but rich in flavor.

Provided by Warren Brown

Categories     dessert

Time 50m

Yield 4 to 6 parfaits

Number Of Ingredients 17

2 cups milk
1 vanilla bean
3 eggs
5 egg yolks
1/4 cup potato starch
24 ounces sugar
2 ounces cocoa powder
1/4 cup all-purpose flour
4 ounces unsalted butter
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
10 ounces (1 bag) frozen raspberries
1/2 cup sugar
1 cup heavy cream
1/2 cup bittersweet chocolate
Fresh raspberries

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!

CHOCOLATE RASPBERRY PARFAITS



Chocolate Raspberry Parfaits image

Parfait is French for perfect and this dessert with layers of chocolate cake, whipped topping and raspberry jam, all topped with hot fudge, is just that!

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 12 servings

Number Of Ingredients 17

Chocolate Cake
3 eggs, room temperature
1-1/2 cups plus 1 Tbsp. sugar
2-1/4 cups all-purpose flour
1/4 tsp. baking powder
3/4 tsp. baking soda
3/4 cup plus 1 Tbsp. unsweetened cocoa powder
1/2 tsp. salt
1-1/4 cups KRAFT Real Mayo Mayonnaise
1/3 cup brewed MAXWELL HOUSE Coffee
1 cup hot water
1 container (6 oz.) fresh raspberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2-4 Tbsp. hot fudge ice cream topping, heated
Raspberry Jam
1 container (6 oz.) fresh raspberries
2 Tbsp. sugar

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

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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