Triple Chocolate Mousse Parfait Recipes

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TRIPLE CHOCOLATE MOUSSE PARFAITS



Triple Chocolate Mousse Parfaits image

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Provided by The Kitchen Whisperer

Number Of Ingredients 8

1 - 3.4 ounce instant white chocolate pudding mix
3/4 cup instant hot chocolate mix
3 tablespoon melted and cooled dark chocolate (you want it soft)
1 cup whole milk
1 cup less 2 tablespoon heavy cream
1/3-1/2 cup Mini Marshmallow Bits
1/3 cup Milk Chocolate Ganache, just barely warm - thick and still pourable
4-6 tablespoon chocolate curls

Steps:

  • Place a medium-large bowl (I use metal) with beaters in the fridge for 30 minutes to chill it.
  • When ready to make the mouse, remove the bowl and beaters from the fridge.
  • In the bowl add in the white chocolate pudding mix, hot chocolate, milk and cream.
  • Starting your beaters off on low, slowly blend the mixture together. ~1-2 minutes.
  • Slowly increase the beaters to medium high and start to whip.
  • As the mixture starts to thicken up add in 1 tablespoon at a time of the soft dark chocolate incorporating before adding in the next.
  • The mixture will be thick and fluffy in about 5-6 minutes.
  • Grab 4-6 pretty Parfait Glass and place enough mousse to fill up 1/3 of the way.
  • Place a tablespoon of the mini marshmallow bits on top.
  • Pour the ganache over top of the bits dividing evenly.
  • Add the rest of the mousse on top of each parfait.
  • Garnish with the remaining bits and chocolate curls.
  • Place the mixture into your serving cups.
  • Cover with plastic wrap and chill for at least 1 hour.

TRIPLE CHOCOLATE MOUSSE



Triple chocolate mousse image

A trio of milk, dark and white chocolate combined in a delectable mousse

Provided by Gary Rhodes

Categories     Dessert

Time 1h15m

Number Of Ingredients 7

butter , for greasing
425ml double cream
75g each good-quality milk, white, plain chocolate , broken into pieces
6 eggs , separated into 2-egg batches
75g caster sugar
50g plain chocolate , melted
icing sugar , single cream, chocolate curls

Steps:

  • For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
  • Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
  • Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
  • Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
  • Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.

Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE-CARAMEL MOUSSE PARFAITS



Chocolate-Caramel Mousse Parfaits image

Our home economist came up this tempting dessert that only requires three ingredients. The contrasting layers look lovely in tall, clear glasses.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 3

4 cups heavy whipping cream, divided
5 ounces semisweet chocolate, chopped
1/3 cup caramel ice cream topping

Steps:

  • For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.

Nutrition Facts : Calories 711 calories, Fat 66g fat (41g saturated fat), Cholesterol 218mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

TRIPLE CHOCOLATE PARFAITS



Triple Chocolate Parfaits image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 6m

Yield 4 servings

Number Of Ingredients 6

1 cup hot fudge sauce, any brand
4 shots chocolate liqueur
1 pint chocolate ice cream
Canister of spray whipped cream
Ground cinnamon or cocoa powder, to garnish
Maraschino cherries

Steps:

  • Heat hot fudge sauce in microwave -- remove metal lid.
  • In tall glasses or cocktail glasses, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top.

TRIPLE CHOCOLATE MOUSSE PARFAIT



Triple Chocolate Mousse Parfait image

This dessert is for all those chocolate lovers out there. It is quite spectacular to see, especially if made in Champagne glasses. The dessert needs chilling time in between each chocolate mousse layer, so plan enough time to make this. Garnish with fresh fruit, chocolate sprinkles or chocolate curls.

Provided by Abby Girl

Categories     Dessert

Time 5h

Yield 4-5 serving(s)

Number Of Ingredients 15

3 1/2 ounces white chocolate, finely chopped
1/4 cup whipping cream
3 tablespoons butter, room temperature
1/2 teaspoon sugar
2 eggs, separated
3 1/2 ounces milk chocolate, finely chopped
1/4 cup whipping cream
2 tablespoons butter, room temperature
2 eggs, seperated
1 teaspoon sugar
3 1/2 ounces bittersweet chocolate, chopped
1/4 cup whipping cream
1 tablespoon butter, room temperature
2 eggs, seperated
1 teaspoon sugar

Steps:

  • Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
  • White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
  • In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
  • Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
  • Dark Chocolate: Same as above.
  • Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.

Nutrition Facts : Calories 693.4, Fat 56.6, SaturatedFat 31.9, Cholesterol 433.4, Sodium 286.6, Carbohydrate 33.9, Fiber 0.8, Sugar 30.7, Protein 13.9

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