Chocolate Mint Parfaits Recipes

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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.

MINT CHOCOLATE PARFAITS



Mint Chocolate Parfaits image

These are really yummy! I like to top each parfait with a chocolate covered mint candy. They're best if chilled for a while.

Provided by MizzNezz

Categories     Dessert

Time 8m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups milk, plus
1 tablespoon milk, divided
1 (4 ounce) package instant chocolate pudding mix
4 ounces cream cheese, softened
1 tablespoon sugar
1/4 teaspoon peppermint extract
1 cup whipped topping

Steps:

  • Whisk 2 cups milk with the pudding mix for 2 minutes.
  • In small bowl, beat cream cheese, sugar, mint, and remaining milk.
  • Fold in whipped topping.
  • In dessert glasses, layer pudding and cream cheese mixtures.

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 MINT BITES



Chocolate Mint Bites image

Provided by Daphne Brogdon

Categories     dessert

Time 3h30m

Yield makes about 36

Number Of Ingredients 8

2 1/4 cups heavy cream
1 cup fresh mint leaves
One 10-ounce bag bittersweet chocolate chips
One 10-ounce bag semisweet chocolate chips
1/2 teaspoon salt
1 cup crushed chocolate or mint-chocolate cookies
1 cup chopped pecans
1 cup chopped semisweet chocolate

Steps:

  • Heat the cream in a medium saucepot over low heat. Smack the mint between your hands to help release the oils; add the mint to the cream. Bring to a simmer, then remove from the heat, cover and let steep for 30 minutes.
  • Heat the cream back to a simmer. Place the bittersweet and semisweet chocolate chips in a large bowl and strain the hot mint cream over the chocolate. Let sit for 2 minutes to let the chocolate melt. Add the salt and whisk until the chocolate is completely melted and blended into the cream. Pour into a baking dish. Cover and refrigerate until chilled and set, 2 hours.
  • Using a small round scoop, melon baller or tablespoon measure, scoop out tablespoon-size balls of the chilled chocolate and place on a baking sheet. You'll need some rubber gloves for the next part. Roll each ball in your hands so that it is uniform and smooth, then place back on the baking sheet.
  • Place the crushed cookies, chopped nuts and chopped semisweet chocolate in 3 separate dishes. Roll each chocolate ball in one of the coatings, making sure it is completely covered. Place on a baking sheet, cover and refrigerate for at least 30 minutes. Remove from the refrigerator about 20 minutes before serving.

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.

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



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 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.

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.

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.

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CHOCOLATE MINT PARFAITS | RECIPE | MINT CHOCOLATE, PARFAIT ...
Jun 16, 2012 - 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 …
From pinterest.ca
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MINT CHOCOLATE MOUSSE COOKIES & CREAM PARFAITS - THE ...
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
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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
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Top Asked Questions

How do you make Chocolate-Mint Parfait?
Our Chocolate-Mint Parfait recipe makes a pretty and refreshing dessert. Whisk COOL WHIP and food coloring until blended. Layer pudding alternately with COOL WHIP in 6 parfait glasses. Refrigerate 15 min. The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator.
How do I soften cookies for a mint chocolate pudding Parfait?
If you want the cookies to fully soften, you need to make sure that they are completely covered on top and bottom with one of the pudding/cream layers. (They need moisture to soften, so make sure you give it to them.) Time to make the mint portion of my Mint Chocolate Pudding parfaits. I had already planned peppermint whipped cream.
How much chocolate do you put in a chocolate and mint mix?
FOR THE CHOCOLATE MIXTURE: 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 FOR THE MINT MIXTURE: 1 bunch (3 1/4 ounces) fresh mint leaves and stems
How do you make a cream cheese Parfait?
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.

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