Layered Chocolate Parfaits Recipes
LAYERED CHOCOLATE AND COFFEE PARFAIT
Make and share this Layered Chocolate and Coffee Parfait recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine custard powder and sugar in small saucepan.
- Whisk in 1/4 cup of the milk, mixing to a smooth paste.
- Stir in remaining milk.
- Stir over low heat until the custard comes to the boil and thickens.
- Remove from heat.
- Cover surface of custard with a plastic food wrap and set aside to cool.
- Whip together cream and essence.
- Gently fold in to the cold custard.
- Dissolve coffee in the water.
- Stir in liqueur.
- Cool.
- Cut the sponge cake into bite sized cubes.
- Divide half the sponge between 4 parfait glasses.
- Drizzle half the coffee mixture over the sponge.
- Top with half the custard.
- Sprinkle over half the chocolate.
- Repeat these 3 layers once more, finishing with the chocolate.
- Cover and refrigerate for 2 hours.
- Just before serving, garnish with the chocolate sprinkles or curls.
- *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.
Nutrition Facts : Calories 661.8, Fat 43.2, SaturatedFat 26.3, Cholesterol 156, Sodium 229.4, Carbohydrate 59.7, Fiber 5.1, Sugar 29.8, Protein 12.2
LAYERED CHOCOLATE PARFAITS
You don't need pastry chef credentials to make this elegant dessert. Get out the chocolate pudding mixes and get ready to wow 'em.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Beat white chocolate pudding mix and 2 cups milk in medium bowl with whisk 2 min. Stir in 3/4 cup COOL WHIP. Repeat in separate bowl with remaining pudding mix, milk and COOL WHIP.
- Layer 2 Tbsp. of each flavor pudding in each of 12 parfait glasses; repeat layers.
- Add boiling water to gelatin mix in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Place bowl of gelatin in bowl of ice water. Let stand 5 min. or until gelatin is thickened, stirring occasionally. Spoon over pudding, adding about 2-1/2 Tbsp. gelatin to each parfait. Refrigerate 1 hour or until gelatin is firm.
- Meanwhile, microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolates are almost melted; stir until completely melted. Brush 2-inch-wide strip of melted chocolate onto sheet of plastic wrap. Fold plastic wrap into pleats so chocolate wrinkles. Refrigerate 15 min. or until firm.
- Pull ends (or sides) of plastic wrap sheet to flatten - this will cause the chocolate to break into pieces. Use to garnish parfaits before serving.
Nutrition Facts : Calories 170, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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EASY CHOCOLATE OREO PARFAITS - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine American
Category Dessert
Servings 4
Total Time 15 mins
- With a food processor or in a large zip-topped bag with a rolling pin, crush the chocolate sandwich cookies to crumbs.
- Place the chocolate and ¼ cup heavy cream in a bowl. Set over pot of simmering water and melt until smooth, stirring often. (This can also be done in a double boilder.) Set aside to cool to room temperature.
- Beat remaining heavy cream to soft peaks. Gently fold the whipped cream into the chocolate in 2-3 additions, gently folding each addition in until no streaks of chocolate remain.
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- Whisk together first 3 ingredients in a bowl until blended and smooth. Fold in 1 1/2 cups whipped topping.
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