Mint Chocolate Parfaits Recipes

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CHOCOLATE MINT PARFAITS



Chocolate Mint Parfaits image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

4 shots creme de menthe liqueur
1 mint chocolate ice cream
4 chocolate mint candies, such as Andes or peppermint patties
4 sprigs fresh mint

Steps:

  • Using 4 parfait glasses or cocktail glasses, pour 1/2 a shot of creme de menthe into each glass. Top with scoops of mint chocolate ice cream, then drizzle another 1/2 a shot per parfait of creme de menthe over ice cream. Garnish parfaits with mint candy and fresh mint sprigs.

CHOCOLATE MINT PARFAIT SUNDAES



Chocolate Mint Parfait Sundaes image

Categories     Chocolate     Dessert     Kid-Friendly     Frozen Dessert     Cherry     Mint     Summer     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 13

2 ounces good-quality white chocolate (such as Lindt or Baker's), coarsely chopped
1 1/2 cups dark chocolate ice cream, softened slightly
3/4 cup water
1 cup unsweetened cocoa, sifted
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
3/4 cup sugar
1/4 cup (packed) golden brown sugar
3 tablespoons light corn syrup
Pinch of salt
2 teaspoons vanilla extract
3 cups mint chip ice cream
1/3 cup dried tart cherries
Fresh mint sprigs

Steps:

  • Fold white chocolate chunks into dark chocolate ice cream in large bowl. Cover and freeze until firm, about 4 hours.
  • Bring 3/4 cup water to boil in heavy medium saucepan. Whisk in cocoa. Add butter. Stir over low heat until mixture is smooth. Add both sugars, corn syrup and salt. Stir over low heat until sugars dissolve, about 5 minutes. Remove from heat. Stir in vanilla. (Dark chocolate ice cream and sauce can be made 1 week ahead. Keep ice cream frozen. Cover sauce and refrigerate. Rewarm sauce over low heat.)
  • Drizzle some warm chocolate sauce into bottom of 6 parfait glasses or wineglasses. Place 1 scoop mint chip ice cream in each glass. Spoon some chocolate sauce over ice cream. Spoon dark chocolate ice cream, then mint chip ice cream into glasses, spooning some sauce over each layer. Sprinkle dried cherries over. Garnish parfaits with fresh mint.

CHOCOLATE MINT CHIP PARFAIT



Chocolate Mint Chip Parfait image

Provided by Rocco Lugrine

Categories     Chocolate     Dairy     Herb     Dessert     Bake     Freeze/Chill     Kid-Friendly     Oscars     Graduation     Spring     Party     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 15

For candied mint:
1 bunch fresh mint
2 large egg whites
About 1 cup granulated sugar
For parfait:
5 ounces bittersweet chocolate, finely chopped
2 cups heavy cream, divided
1/2 cup plus one rounded tablespoon granulated sugar
1/4 cup water
5 large egg yolks
For chocolate sauce:
1/8 cup unsweeted alkalized cocoa powder
1 ounce bittersweet chocolate, finely chopped
3/4 cup granulated sugar
3/4 cup water

Steps:

  • Make candied mint:
  • Remove the large leaves from the mint (about 30 leaves). If desired, reserve 10 sprigs for garnish; reserve the remaining mint for another use.
  • Preheat the oven to 200°F (or to warm, depending on the oven). Line two large baking sheets with parchment paper.
  • In a shallow bowl, gently whisk the egg whites. Spread the sugar in another shallow bowl. Dip the mint leaves one at a time in the egg whites, shaking off the excess, then dip in the sugar, turning to coat well on both sides, and place on the baking sheets in a single layer.
  • Bake the leaves until thoroughly dry and crisp (2-1/2 hours should be enough). Let cool completely on the baking sheets on wire racks, then transfer to an airtight container until ready to use.
  • Make the parfait:
  • Coarsely chop the candied mint; set aside. (You should have about 3/4 cup.)
  • Lightly grease a 9 1/4 x 5 1/4 x 2 3/4-inch metal loaf pan (using a pan of these exact dimensions is not critical, as long as you approximate the dimensions). Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.
  • Place the chopped chocolate in a small bowl. In a small saucepan, bring 1/2 cup of the cream to a gentle boil over medium heat. Pour the hot cream over the chocolate and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth. Transfer the ganache to a large bowl and set aside.
  • In a chilled large bowl, using a hand-held electric mixer set at medium speed, whip the remaining 1 1/3 cups cream until soft peaks form. Cover and refrigerate.
  • In a small heavy saucepan, combine the sugar and water and bring to a boil over medium-low heat, stirring constantly until the sugar dissovles. Using a clean pastry brush dipped in warm water, wash down the side of the pan to remove any sugar crystals. Raise the heat to medium-high and boil the syrup for 8 to 10 minutes, or until it registers 249° F on a candy thermometer. Meanwhile, when the syrup reaches 235° F, start preparing the egg yolks.
  • In the 4 1/4-quart bowl of a heavy-duty mixer, using the wire whip attachment, beat the egg yolks for about 5 minutes, until thick, pale, and almost tripled in volume.
  • When the syrup registers 249° F, immediately remove it from the heat. While beating the egg yolks at medium speed, gradually pour the syrup in a slow, steady stream near the side of the bowl onto the yolks. Continue beating for 5-8 minutes, until the mixture is completely cool. If necessary, using a wire whisk, whisk the whip cream until, soft peaks form again. Using a large rubber spatula, fold a few tablespoons of the whipped cream into the ganache. Gradually fold in the remaining whipped cream, then gently fold in the cooled egg yolk mixture. Fold in the chopped candied mint. Scrape the parfait mixture into the prepared pan and smooth the top. Wrap the pan in plastic wrap and aluminum foil and freeze overnight. ( The parfait can be prepared up to 2 days ahead.)
  • Make the chocolate sauce:
  • Combine the cocoa powder and chopped chocolate in a small bowl. Set aside.
  • In a small heavy saucepan, combine the sugar and water and bring to a boil over medium heat, stirring constantly until the sugar dissolves. Pour the syrup over the cocoa, mixture and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth. Strain the sauce through a fine strainer into a bowl and let cool. Cover and refrigerate until ready to serve. (The sauce can be made up to a day ahead; whisk gently until completely smooth before serving.)
  • Unmold the parfait:
  • Cover a 9 1/2 x 5-inch cardboard rectangle with aluminum foil. Remove the parfait from the freezer and unwrap the pan. Place the foil-covered rectangle on top of the loaf pan, invert the pan onto the cardboard and lift off the pan. (If necessary, reinvert the pan and tug gently on the overhanging plastic wrap to release the parfait from the pan, then invert onto the cardboard again.) If the parfait does not seem to be budging, take a sponge with hot water and run it along all sides of the pan. Place the still-wrapped parfait in the freezer until ready to serve.
  • To serve, spoon or drizzle some of the sauce onto each plate. With a very sharp thin-bladed knife, cut the parfait into 10 slices, wiping the blade clean between each slice. Garnish each plate with a small mint sprig if desired, and serve immediately.

MINT CHOCOLATE PARFAITS



Mint Chocolate Parfaits image

These are really yummy! I like to top each parfait with a chocolate covered mint candy. They're best if chilled for a while.

Provided by MizzNezz

Categories     Dessert

Time 8m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups milk, plus
1 tablespoon milk, divided
1 (4 ounce) package instant chocolate pudding mix
4 ounces cream cheese, softened
1 tablespoon sugar
1/4 teaspoon peppermint extract
1 cup whipped topping

Steps:

  • Whisk 2 cups milk with the pudding mix for 2 minutes.
  • In small bowl, beat cream cheese, sugar, mint, and remaining milk.
  • Fold in whipped topping.
  • In dessert glasses, layer pudding and cream cheese mixtures.

CHOCOLATE MINT PARFAITS



Chocolate Mint Parfaits image

This minty chocolate dessert tastes so light and refreshing. For fun, you can add some tempting finishing touches to the dessert parfaits. Top them with shaved chocolate, nuts or crumbled cookies. Or you can substitute vanilla or banana pudding.-Karalee Reinke, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2 cups plus 1 tablespoon cold 2% milk, divided
1 package (3.9 ounces) instant chocolate pudding mix
4 ounces cream cheese, softened
1 tablespoon sugar
1/4 teaspoon peppermint extract
1 cup whipped topping
Mint Andes candies, optional

Steps:

  • In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes; set aside. In a small bowl, beat the cream cheese, sugar, extract and remaining milk. Fold in whipped topping. , Spoon half of the pudding into four parfait glasses. Top with half of cream cheese mixture. Repeat layers. Garnish with candies if desired.

Nutrition Facts : Calories 323 calories, Fat 16g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 555mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

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