Chocolate Caramel Frozen Parfaits Recipes

CHOCOLATE CARAMEL FROZEN PARFAITS

Chocolate Caramel Frozen Parfaits image

Categories Milk/Cream Mixer Chocolate Egg Dessert Freeze/Chill Vanilla Winter Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup whole milk
1 1/2 cups chilled heavy cream
3 tablespoons water
3/4 cup sugar
8 large egg yolks
7 oz fine-quality bittersweet chocolate (not unsweetened), melted and cooled
1/2 teaspoon vanilla
Accompaniments: hot fudge sauce ; unsweetened whipped cream; fresh raspberries
Special Equipment
an instant-read thermometer; a standing electric mixer; 8 (8- to 9-oz) paper cups

Steps:

Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved.
Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170°F on thermometer (do not let boil).
Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla.
Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours.
To serve, carefully tear off each paper cup and invert parfaits onto plates.

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

Ingredients

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.

FESTIVE FROZEN CHOCOLATE PARFAIT

Festive frozen chocolate parfait image

Try this cross between dense chocolate cake, rich chocolate ice cream and Christmas tiffin. Best of all, it can be sliced straight from the freezer

Provided by Tom Kerridge

Categories Dessert

Time 50m

Number Of Ingredients 12

Ingredients

100g dried cranberries
150g raisins or sultanas
50ml brandy
150g dark chocolate
8 egg yolks
250g golden caster sugar
100g honey
100g butter
100g cocoa
300ml double cream
100g ginger nuts , crumbled
crème fraîche , to serve (optional)

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.

Nutrition Facts : Calories 548 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

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