Chocolate Cappuccino Parfaits Recipes

CAPPUCCINO PARFAITS

Steps:

• In a small bowl, dissolve coffee granules and cinnamon in hot water; set aside. In another small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and coffee mixture., In each of two parfait glasses, layer 3 tablespoons pudding mixture, 2 teaspoons cookie crumbs and 1-1/2 teaspoons walnuts. Repeat layers. Top each with 2 tablespoons pudding mixture and 2 teaspoons crumbs. Chill until serving. ,

CHOCOLATE-MOUSSE PARFAITS

Steps:

• Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
• Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.

FESTIVE FROZEN CHOCOLATE PARFAIT

Steps:

• Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.
• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.
• Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.

CAPPUCCINO-CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
• Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
• Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.

CHOCOLATE-CAPPUCCINO PARFAITS

Steps:

• Combine ice cream and coffee granules, stirring until coffee granules dissolve.
• Spoon 1/4 cup ice cream mixture into each of 6 (8-ounce) parfait glasses.
• Drizzle each serving with 1 teaspoon brewed coffee.
• Repeat layers, ending with ice cream mixture.
• Cover and freeze until firm.
• Just before serving, top each parfait with 1 tablespoon whipped topping and 1/8 teaspoon cinnamon.

CHOCOLATE PARFAIT

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.

MOCHA LATTE PARFAITS

Steps:

• In a microwave, melt 1/2 cup chocolate chips and shortening; stir until smooth. Dip rims of four parfait glasses in chocolate; sprinkle with jimmies. Let stand until set., In a small saucepan, combine the cream, egg yolks, vanilla, coffee granules and remaining chocolate chips. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool, stirring several times., In a small bowl, dissolve coffee granules in 1 tablespoon whipping cream. Add remaining cream; beat cream mixture until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold 1-1/2 cups of cream mixture into cooled chocolate mixture. , Spoon about 1/4 cup chocolate mousse into each parfait glass; spoon or pipe about 1/4 cup cream mixture over mousse. Repeat layers. Refrigerate for at least 2 hours.

LAYERED CHOCOLATE AND COFFEE PARFAIT

Steps:

• Combine custard powder and sugar in small saucepan.
• Whisk in 1/4 cup of the milk, mixing to a smooth paste.
• Stir in remaining milk.
• Stir over low heat until the custard comes to the boil and thickens.
• Remove from heat.
• Cover surface of custard with a plastic food wrap and set aside to cool.
• Whip together cream and essence.
• Gently fold in to the cold custard.
• Dissolve coffee in the water.
• Stir in liqueur.
• Cool.
• Cut the sponge cake into bite sized cubes.
• Divide half the sponge between 4 parfait glasses.
• Drizzle half the coffee mixture over the sponge.
• Top with half the custard.
• Sprinkle over half the chocolate.
• Repeat these 3 layers once more, finishing with the chocolate.
• Cover and refrigerate for 2 hours.
• Just before serving, garnish with the chocolate sprinkles or curls.
• *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.

CAPPUCCINO PARFAITS

Steps:

• In a food processor, puree ricotta, sugar, and espresso powder until very smooth, scraping down sides of bowl as needed, 1 to 2 minutes.
• Dividing evenly, spoon mixture into four glasses or serving dishes. Refrigerate, covered, until ready to serve, at least 30 minutes and up to 1 day.
• Just before serving, crumble cookies over parfaits.