Triple Chocolate Parfaits Recipes

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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 PARFAITS



Triple Chocolate Mousse Parfaits image

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

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.

CHOCOLATE TRINITY PARFAITS



Chocolate Trinity Parfaits image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 5

12 ounces semisweet chocolate (8 ounces broken into 1/2-ounce pieces and 4 ounces finely grated)
6 1/2 cups heavy cream
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa
1 teaspoon pure vanilla extract

Steps:

  • To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
  • Transfer the dark chocolate cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on medium until stiff peaks form, about 4 to 5 minutes. Transfer the cocoa cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on high until stiff peaks form, about 1 1/4 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate. Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits.
  • To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream. Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters. Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream. For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream. Refrigerate the parfaits until just a few minutes before serving.

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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