CHOCOLATE-MINT PARFAIT
Please party guests with a delicious Chocolate-Mint Parfait after-dinner treat! Our Chocolate-Mint Parfait recipe makes a pretty and refreshing dessert.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix, milk and extract with whisk 2 min.
- Whisk COOL WHIP and food coloring until blended.
- Layer pudding alternately with COOL WHIP in 6 parfait glasses. Refrigerate 15 min.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 18 g, Protein 3 g
CHOCOLATE MINT PARFAITS
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
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 PARFAITS
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
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.
CHOCOLATE AND MINT PARFAITS
Chocolate and mint are a classic combination in this refined dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 17
Steps:
- Make the chocolate mixture: Place chocolate in a medium heat-proof bowl. Heat 1/2 cup heavy cream in a small saucepan, and pour over chocolate. Let stand 10 minutes, and stir until completely melted and smooth. Set aside.
- Place egg yolk and egg in the bowl of an electric mixer fitted with the whisk attachment, and beat until light and frothy, about 2 minutes. Set aside.
- Place sugar, corn syrup, and the water (do not stir) in a small saucepan set over medium heat until a candy thermometer registers 245 degrees. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. With mixer on low, slowly pour sugar mixture into eggs; mix until combined mixture is room temperature, about 2 minutes.
- In another bowl, whip remaining 1/3 cup cream to soft peaks. Fold into egg mixture, and fold in chocolate. Fill 3-ounce plastic cups one-third full. Place in freezer until firm, 4 to 5 hours. Unmold onto a baking sheet lined with waxed paper; cover with plastic wrap, and return to freezer for at least 1 hour.
- Make the mint mixture: Prepare an ice bath, and set aside. Bring a large pot of water to a boil; quickly blanch fresh mint 1 minute. Transfer to ice bath to stop cooking and preserve bright color; let cool completely. Remove from ice bath, and place on paper towels; gently squeeze to extract excess water. Set aside.
- Place sugar, corn syrup, dried mint, and the water (do not stir) in a small heavy saucepan over medium heat until a candy thermometer registers 245 degrees. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat; let cool.
- Add blanched fresh mint; transfer to the jar of a blender. Blend until mixture is a smooth paste, about 3 minutes. Strain through a fine mesh sieve back into saucepan. Place over medium heat, and gently reheat 2 to 4 minutes. Place egg yolks and egg in the bowl of an electric mixer fitted with the whisk attachment, and beat until light and frothy, about 4 minutes. With mixer on low speed, slowly pour sugar mixture into eggs; continue mixing until combined mixture is room temperature, about 5 minutes.
- In another clean bowl, whip cream to soft peaks; fold into egg mixture with a rubber spatula. Fill 6-ounce ramekins or custard cups halfway, and place frozen chocolate mixture in the center of each. Level with remaining mint parfait mixture. Cover with plastic wrap, and place in freezer until completely set, 5 to 6 hours. Store in freezer up to 1 month.
- To serve, unmold parfaits onto serving plates, and garnish with chocolate sauce and candied mint leaves, if desired.
CHOCOLATE MINT PARFAIT SUNDAES
Categories Chocolate Dessert Kid-Friendly Frozen Dessert Cherry Mint Summer Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 13
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 AFTER-DINNER MINT PARFAITS
A visually exquisite dessert, dinner party elegant, which is in the September 2005 issue of the Australian magazine 'Delicious'. This is not a recipe that can be divided simply into preparation and cooking times. Suffice it to say, it's NOT a recipe to make for the evening meal when you get home from work, but rather one to be made over several hours during the day. There are three stages where cooling time is needed. I have NOT factored cooling times into my guesstimates of preparation and cooking times below. That said, each stage in the making is quite quick. Please provide information on preparation and cooking times if you make and review this. This a recipe from Australian chef Curtis Stone. As he says of this recipe "I like my desserts to be quite intense but not too heavy; there's nothing worse than feeling so full you want to slide off your chair at the end of the night! Serve this in small glasses and you'll be satisfied but not overwhelmed." I have posted it here for the Zaar World Tour 2005.
Provided by bluemoon downunder
Categories Dessert
Time 55m
Yield 8 mousses, 8 serving(s)
Number Of Ingredients 10
Steps:
- Chocolate Mousse: Place the gelatine in cold water to soften and set aside; melt the chocolate in a bowl over a pan of simmering water, stir until smooth, then set aside to cool slightly. In an electric mixer, beat the eggs and sugar on a medium-high speed for 5 minutes or until thick and pale. Drain the softened gelatine and place in a pan over a very low heat. When melted, slowly add the liquid gelatine to the egg mixture, whisking constantly. Stir in the melted chocolate, then fold in the whipped cream. Divide the mousse among 8 3/4-cup (185ml) serving glasses. Chill for 30 minutes or until set.
- Mint Mousse: Bring the milk and sugar to the boil in a pan, add the mint, then remove from the heat, cover with a tea towel and allow it to infuse for 15 minutes. Meanwhile soften and melt the gelatine as above, then add to the milk mixture. Strain the mixture, pressing down well the mint leaves. Cool completely, then fold in the whipped cream. Pour into the serving glasses on top of the chocolate mousse layer. Chill for 1-2 hours or until set.
- Chocolate Ganache: Bring the cream to the boil in a pan. Place grated chocolate then pour the hot cream over it and stir until smooth. Allow to cool, then pour the ganache over the mint mousse and chill for a further 1-2 hours. Serve garnished with a fresh mint leaf.
Nutrition Facts : Calories 445.4, Fat 40.6, SaturatedFat 24.8, Cholesterol 112, Sodium 63.4, Carbohydrate 27, Fiber 7.2, Sugar 11.2, Protein 9.5
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