Creamy Chocolate Vanilla Parfaits Recipes

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.

CREAM CHEESE AND CHOCOLATE PUDDING PARFAIT

Steps:

• Mix Cream Cheese according to instructions.
• Mix Pudding according to instructions.
• Get out parfeit/dessert dish.
• Alternate first cream cheese then pudding.
• Do this until desired amount.
• Sprinkle gram cracker crust on top (opt).
• Place three candied cherries on top.
• This is a very rich recipe.
• If you are a sweet-o-holic as I am, then you are sure to enjoy it.
• If not, I recommened you try it atleast once.
• Thank you and I hope you enjoy my first recipe.

CHOCOLATE AND VANILLA PARFAITS WITH CHERRY SAUCE

Steps:

• Make cherry sauce:
• Stir cheryy juices and sugar in medium saucepan over medium heat until sugar dissolves. Increase heat; boil 5 minutes. Add cherries; return to boil. Refrigerate until cold. (Can be made 3 days ahead. Cover; keep chilled.)
• Make chocolate parfait:
• Place chocolate in medium metal bowl set over saucepan of barely simmering water (do not let bottom of bowl touch water). Whisk constantly until very thick and thermometer registers 160°F, about 5 minutes.
• Beat cream in medium bowl to soft peaks. Gently fold chocolate, then cream into egg mixture. Spoon chocolate parfait into 8 pilsner glasses or goblets. Freeze.
• Make vanilla parfait:
• Combine eggs yolk and sugar in small metal bowl. Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water.) Whisk constantly until mixture is very thick and thermometer registers 160°F, about 5 minutes. Transfer mixture to large bowl. Beat with electric mixture until cool and very fluffy, about 5 minutes.
• Place cream in medium bowl. Scrape seeds from vanilla bean; beat to soft peaks. Fold cream into egg mixture. spoon vanilla parfait atop chocolate parfait. Cover; freeze 4 hours or up to 3 days.
• Spoon cherry sauce atop parfaits.