Chocolate And Mint Parfaits Recipes

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CHOCOLATE-MINT PARFAIT



Chocolate-Mint Parfait image

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

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1/4 tsp. peppermint extract
1 cup thawed COOL WHIP Whipped Topping
6 drops green food coloring

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



Chocolate Mint Parfaits image

Need a quick dessert for guests or your family? These creamy pudding parfaits, layered with whipped cream, are a real treat!

Provided by Land O'Lakes

Categories     Custard     Pudding     Mint     Dessert     Dessert

Yield 4 servings

Number Of Ingredients 6

2 cups Land O Lakes® Half & Half
1 (3.9-ounce) package chocolate instant pudding and pie filling mix
1/2 teaspoon mint extract
1/4 cup crème de menthe chocolate candy thin, chopped
Mint leaves or crème de menthe chocolate candy
Aerosol whipped light crean

Steps:

  • Combine half & half, pudding mix and mint extract in bowl. Prepare according to package directions. Cover; refrigerate at least 30 minutes.
  • Spray generous dollop of whipped cream into each of 4 stemmed dessert glasses. Top each with 1 teaspoon candy and 1/4 cup pudding. Repeat layers.
  • Garnish with whipped cream and mint leaves or candy.

Nutrition Facts : Calories 260 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Sugar grams, Protein 6 grams

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.

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 AND MINT PARFAITS



Chocolate and Mint Parfaits image

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

3 ounces bittersweet chocolate
1/2 cup plus 1/3 cup heavy cream
1 large egg yolk
1 large whole egg
1/4 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1 bunch (3 1/4 ounces) fresh mint leaves and stems
1/2 cup sugar
2 tablespoons light corn syrup
3 teaspoons dried mint
2 tablespoons water
4 large egg yolks
1 large whole egg
2 cups heavy cream
Chocolate Sauce, for garnish
Sugared mint leaves, for garnish (optional)

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 PARFAIT



Chocolate Parfait image

Provided by Food Network

Categories     dessert

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

6 egg yolks
1/2 teaspoon vanilla
1-ounce white chocolate (pastilles)
1/2 cup cocoa powder
2 tablespoons coffee liqueur
1 1/2 cups heavy cream
1/2 cup confectioners' sugar

Steps:

  • Whip the egg yolks until light in color and thickened. Add vanilla, set aside. Melt 1-ounce pastilles in a double boiler, add cocoa powder, and coffee liqueur. Combine mixture with the yolks. In double boiler, whisk until smooth over a low flame. Whip heavy cream to stiff peaks. Fold in sugar and then fold in cream into the yolk mixture. Pour in parfait glasses.

CHOCOLATE MINT CANDIES COOKIES



Chocolate Mint Candies Cookies image

I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends.

Provided by Jackie Schmidt

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h20m

Yield 40

Number Of Ingredients 9

¾ cup butter
1 ½ cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

Steps:

  • In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
  • Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 23.8 g, Cholesterol 18.5 mg, Fat 7.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 99.1 mg, Sugar 16.2 g

MINT PARFAIT



Mint Parfait image

Chocolate and mint are a perfect pair for a summery sundae that combines rich, chocolatey flavor with the refreshingly herby taste of mint.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 5

Chocolate Curls
1 pint mint-chip ice cream
1/2 recipe Chocolate Brownies, cut into 12 pieces
1/2 cup Soda Fountain Chocolate Syrup
4 fresh sprigs mint, for garnish (optional)

Steps:

  • Make chocolate curls for garnish: Use a vegetable peeler to shave chocolate from block; set aside. Cut ice cream into 1 1/2-inch chunks; stack in four glasses, alternating with brownie pieces. Drizzle with chocolate syrup. Garnish with curls and mint sprigs, if using; serve.

CHOCOLATE AFTER-DINNER MINT PARFAITS



Chocolate After-Dinner Mint Parfaits image

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

1 leaf gelatin (use gold-strength gelatine leaves from gourmet food shops)
150 g dark chocolate
2 eggs
1 1/2 tablespoons caster sugar
300 ml thickened cream, whipped
1 cup milk
1/3 cup caster sugar
1 bunch mint, leaves picked, plus extra leaves to garnish
150 ml light cream
150 g dark chocolate, grated

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

REALLY GOOD CHOCOLATE MINT PARFAIT BARS



Really Good Chocolate Mint Parfait Bars image

I got this out of a cookbook years ago and they never last long. They are so good.. I didn't have a cake box right on hand so estimated the size. This is great for company. Hope you enjoy as much as we do. Also if you don't want to use the chocolate mint you can use devil's food cake mix. The base is the cake mix and butter and egg The filling is the unflavored gelatin, boiling water, powdered sugar, butter, shortening and peppermint extract and green food coloring. The frosting is the chocolate chips and 3 tbsp butter.. Just wanted to make sure everyone understood. :) also you can use margarine instead of butter. I love butter though.

Provided by faith58

Categories     Dessert

Time 40m

Yield 48 serving(s)

Number Of Ingredients 12

1 (18 1/2 ounce) box pillsbury plus mint chocolate cake mix
1/3 cup butter, softened
1 egg
1/4 ounce unflavored gelatin
1/4 cup boiling water
4 cups powdered sugar
1/2 cup butter
1/2 cup shortening
1/4 teaspoon peppermint extract
2 -3 drops green food coloring
1 cup semi-sweet chocolate chips
3 tablespoons butter

Steps:

  • Heat oven to 350. Grease 15x10x1-inch jelly roll pan.
  • In large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350°F for 10 minutes. Cool completely.
  • Dissolve gelatin in boiling water; cool slightly. In large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add 1/2 cup butter, shortening, peppermint extract and food coloring. beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base.
  • In small saucepan over low heat, melt chocolate chips and 3 tb butter, stirring constantly until well blended. Spoon frosting over filling, carefully spreading to cover. Refrigerate until firm, cut into bars. Store in refrigerator.
  • Tip. for easier cutting, remove from refrigerator 20 minutes before serving.

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.

CREAMY CHOCOLATE MINT PUDDING PARFAIT



Creamy Chocolate Mint Pudding Parfait image

Impress your guests with this: creamy chocolate pudding parfaits garnished with raspberries and crushed mint cookies.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pkg. (1 oz. each) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding
1-1/4 cups cold fat-free milk
1 cup thawed COOL WHIP LITE Whipped Topping
7 mint creme-filled chocolate sandwich cookies, coarsely crushed
1 cup raspberries

Steps:

  • Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
  • Stir in COOL WHIP.
  • Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

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From goodcheapeats.com


CHOCOLATE MINT PARFAIT RECIPE - FOOD CHANNEL
2008-07-08 Preparation. 1 Make pudding, following instructions on box. 2 Once cooled, alternate layers of the pudding, BLUE BUNNY® Mint Chocolate Chip Ice Cream and the crushed OREO® Cookies in a parfait glass. Serve immediately.
From foodchannel.com


ST. PATRICK’S DAY DESSERT: CHOCOLATE MINT PARFAIT RECIPE
2014-02-18 Instructions for Chocolate Mint Parfait. This is the easiest St. Patrick’s Day recipe to make, all you do is layer the ingredients in your glass dishes to make the delicious Chocolate Pint Parfait dessert you want. If you like extra fudge, ad that or if you like more cool whip, add that. St. Patrick’s Day is a great time to have all those ...
From thetaylor-house.com


MINT CHOCOLATE MOUSSE COOKIES & CREAM PARFAITS - THE KITCHEN …
2014-03-04 Instructions. Heat ⅓ cup + 1 T. cream in a saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, just until it thickens.
From thekitchenmccabe.com


THIN MINT PARFAIT DESSERT CUPS - SIX DOLLAR FAMILY
2021-02-08 Instructions. Combine instant pudding and milk according to the directions on the package. Chill for 60 minutes. Crush thin mints coarsely while pudding is chilling. Once the pudding is chilled, add a layer of pudding to the bottom of your dish. Follow with a …
From sixdollarfamily.com


GRASSHOPPER PARFAIT {ANDES MINT + CHOCOLATE} | LIL' LUNA
2017-06-27 Instructions. Combine chopped cookies and Andes. Set aside. In a medium bowl, whisk together pudding mixed and milk. Let stand 5 min. While pudding is setting, mix food coloring and mint into whipped cream until blended. Layer chocolate pudding, whipped cream, cookie/chocolate mix into cups and repeat layers.
From lilluna.com


37 THINGS TO DO WITH CHOCOLATE MINT PLANT IDEAS - PINTEREST
HERB CHOCOLATE MINT - perennial; tiny lavender flowers in midsummer; young leaves used in teas, jellies, desserts and as garnish; 12-24" tall with spreading roots; plant in containers to control invasive quality; full sun to partial shade; requires rich, moist, well drained soil; hardy to …
From pinterest.ca


CHOCOLATE-PEPPERMINT PARFAITS RECIPE | MYRECIPES
Step 1. Spoon 1/4 cup cookies into each of 4 parfait glasses; top each serving with 1/4 cup ice cream, 2 tablespoons whipped topping, and 1 tablespoon peppermint candies. Repeat layers with remaining ice cream, whipped topping, and peppermint candies. Advertisement.
From myrecipes.com


FROZEN GRASSHOPPER (MINT PARFAIT) | RICARDO
Ingredients. 3 scoops vanilla ice cream. 2 tablespoons (30 ml) green Crème de Menthe. Fresh mint leaves, for garnish.
From ricardocuisine.com


TRIPLE CHOCOLATE THIN MINT PARFAITS • THE PINNING MAMA
2014-03-05 Instructions. Crush your Thin Mints by placing them in a ziplock bag and rolling them with a rolling pin. Then in a short glass layer chocolate pudding, cookie crumbs, Cool Whip, and chocolate chips. Repeat these layers until your glass is full. Top with Cool Whip and garnish with chocolate chips and a Thin Mint cookie.
From thepinningmama.com


TOOTSIE ROLL INC. ANDES MINT MARSHMALLOW PARFAITS RECIPE
Directions: Preheat oven to 325 degrees F. Generously grease a miniature muffin pan (approx. 1 ¾” diameter), set aside. In a medium-sized bowl, prepare brownie mix as instructed on package for fudge-like brownies. Place 2/3 of a package (about 1- 1/3 cups) of Andes Baking Chips into a microwave-safe container.
From tootsie.com


CHOCOLATE MINT PARFAIT BARS TABLE FOR SEVEN | FOOD FOR EVERYDAY
2022-01-01 Instructions. FOR BASE: Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.; In large bowl, combine cake mix, 1/3 cup butter, water and …
From ourtableforseven.com


BAILEYS CHOCOLATE MINT PUDDING PARFAITS - MANTHILA RECIPES
2018-07-28 These Baileys Chocolate Mint Pudding Parfaits combine the classic flavors of chocolate, mint, and Baileys Irish Cream in one delicious no-bake dessert. These pudding parfaits are perfect for St. Patrick’s Day, Christmas, or anytime you’re craving that chocolate mint combo. Made with layers of Baileys-infused chocolate pudding, Mint Oreos, and Creme …
From manthilarecipes.blogspot.com


TRIPLE CHOCOLATE PEPPERMINT PARFAITS - HUSBANDS THAT COOK
Place the remaining 3/4 cup (177ml) of cream in a blender or bowl of a mixer, and beat until soft peaks form. Remove the cooled ganache from the fridge and whisk to loosen. Add it to the whipped cream slowly, beating between each addition, then …
From husbandsthatcook.com


CHOCOLATE MINT PARFAIT BARS - RECIPE | COOKS.COM
1 c. chocolate chips. 3 tbsp. butter. Combine the 3 base ingredients in a bowl until crumbly. Press into greased jelly roll pan and bake 10 minutes in 350 degree oven. Dissolve gelatin in hot water. Cool. In large bowl combine the softened gelatin, 2 cups powdered sugar and the rest of the filling ingredients. Beat for 1 minute or until creamy.
From cooks.com


FROZEN MINT CHOCOLATE FLAKE PARFAIT WITH HOT CHOCOLATE SAUCE
Pour the melted chocolate onto a cold marble surface and spread thin with a spatula until the chocolate starts to set. Use a scraper to scrape ‘flake’ pieces. Store these in the fridge. Soak the gelatine in cold water to soften, drain the water and reserve the gelatine. Add the yolks to a bowl of a stand mixer and start to whisk on high speed.
From everydaygourmet.tv


FROZEN MINT AND CHOCOLATE PARFAIT RECIPE | DELICIOUS. MAGAZINE
Fold the chocolate mixture into the egg whites until smooth. Pour into 6 silicone muffin moulds or dariole moulds, cover with clingfilm, and freeze for 4-5 hours or overnight. Whip the remaining cream. Turn the parfait onto plates just before serving and decorate with little swirls of cream, some mint leaves and the chocolate curls.
From deliciousmagazine.co.uk


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