Chocolate Raspberry Parfaits Recipes

RASPBERRY-CHOCOLATE PARFAITS

Steps:

• Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.

CHOCOLATE-RASPBERRY FROZEN YOGURT PARFAITS

Steps:

• In 4 parfait glasses or clear drinking glasses, layer half of the frozen yogurt, half of the raspberries and half of the cereal. Repeat layers.
• Serve immediately.

MEXICAN CHOCOLATE-RASPBERRY PARFAITS

Steps:

• In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
• To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

CHOCOLATE RASPBERRY PARFAITS

Steps:

• PREHEAT oven to 350 degrees and spray a 15x10 sheet pan with non-stick cooking spray
• COMBINE eggs and sugar in a large mixing bowl, beat on high speed until light and fluffy, about 5-8 minutes
• WHISK together in a medium bowl flour, baking powder, baking soda, cocoa powder and salt
• GRADUALLY add dry mixture to egg mixture, alternating with mayonnaise
• CAREFULLY add hot water and coffee, stir by hand until well blended
• SPREAD evenly into sheet pan
• BAKE at 350 degrees for 15-20 minutes or until a toothpick inserted in the center comes out clean
• COOL completely
• Raspberry Jam Recipe Instructions
• COMBINE raspberries and sugar into a small saucepan
• COOK over low heat for 1-2 minutes
• MASH berries
• COOK for additional 5-8 minutes or until mixture is slightly thickened
• COOL completely
• Assemble
• CUT chocolate cake into circles using a cookie cutter or glass, size will depend on the size of your parfait glass - these are 2 inches deep and 3 inches in diameter
• ADD 1 chocolate cake circle to the bottom of the parfait glass
• ADD COOL WHIP Whipped Topping, then 2-4 teaspoons Raspberry Jam, then 4-6 fresh raspberries
• REPEAT layers, finishing with Raspberry Jam, a drizzle of Hot Fudge Sauce and fresh raspberries
• STORE in refrigerator until ready to serve

WHITE CHOCOLATE-RASPBERRY PARFAITS

Steps:

• Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
• Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
• Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.

MILK CHOCOLATE PUDDING PARFAITS WITH RASPBERRIES

Steps:

• Whisk 1/2 cup sugar, cocoa and cornstarch in heavy large saucepan. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens slightly, about 4 minutes. Remove from heat.
• Whisk yolks and eggs in large bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk over medium heat until mixture thickens, about 5 minutes (do not boil). Remove from heat. Add chocolate, butter and vanilla; whisk until mixture is smooth. Cool 10 minutes, whisking occasionally.
• Spoon 1/4 cup pudding into each of 6 Champagne glasses. Top each with 4 raspberries. Repeat layering 1/4 cup pudding and 4 raspberries in each glass. Divide remaining pudding among glasses. Cool completely. Beat cream and 2 tablespoons sugar in large bowl to stiff peaks. Top parfaits with cream. Chill at least 2 hours and up to 8 hours. Top with remaining berries.

DELICIOUS CHOCOLATE RASPBERRY PARFAITS

Steps:

• Place wafers in plastic bag, seal bag, with rolling pin or palm of hand crush wafers into small pieces.
• Combine wafers and white chocolate; set aside.
• In a small saucepan stir 1/2 cup of cream, chocolate and sugar over medium heat, until chocolate melts.
• Stir in vanilla.
• Cool to room temperature, stirring occasionally.
• Beat 1/2 cup cream just until soft (do not over beat).
• Stir in chocolate mixture.
• In glasses, layer 1/2 wafer, 1/2 mousse, 1/2 berries, dividing this all evenly.
• Refrigerate up to 4 hours before serving.
• Garnish with whipped cream, and chocolate curls (if desired).

CARNATION CHOCOLATE RASPBERRY BREAKFAST PARFAIT

Steps:

• Mix chocolate drink mix into plain Greek yogurt until fully combined.
• Spoon 2 1/2 tablespoons of chocolate Greek yogurt mixture into the bottom of each of two parfait glasses. Top with 2 teaspoons of graham cracker crumbs, several raspberries, and by 2 1/2 tablespoons of raspberry yogurt. Repeat layers to build parfaits.