Chocolateberryparfait120caloriesperserving Recipes

CHOCOLATE COVERED STRAWBERRIES

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

CHOCOLATE COVERED RASPBERRY

Steps:

• In a cocktail shaker, add the raspberry liqueur, bourbon, chocolate liqueur, heavy cream, and ice. Shake and strain into a martini glass.
• Garnish with a fresh raspberry and serve.

RASPBERRY CHOCOLATE PARFAIT

Steps:

• For the Pudding: Bring to a boil the milk and vanilla bean in a large heavy bottomed pot.
• Meanwhile, whisk to blend the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour. Remove the milk pan from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures. Finish pouring the milk in and whisk to fully incorporate.
• Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching. The ingredients have a low burning temperature and will scorch easily so keep the whisk moving. Cook until large bubbles slowly rise to the surface of the pot. I call these "lava bubbles" because the large steam venting bubbles make me think of flowing molten lava. The pastry cream temperature is approximately 200 degrees F. Remove pot from the heat and whisk in the butter. Remove the vanilla bean from the pudding. Pour pudding into a heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.
• For the Whipped Cream: Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk. This will help avoid ruining the whipped cream's luscious texture.
• For the Raspberry Puree: Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. It's easier to pour if you can put it in a squeeze bottle.
• Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool for easy handling.
• Berries: use the freshest and plumpest berries available.
• Assembly: Load pudding and whipped cream into separate pastry bags. Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries. Repeat as needed and top the parfait with whipped cream and fresh berries. Drizzle chocolate ganache across the top for extra indulgence!

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

CHOCOLATE BERRY PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Drain strawberries (discard the juice or save for another use); place berries in a blender. Cover and process until smooth; set aside. , In a large bowl, beat cream and sugar until stiff peaks form. Gently fold in strawberry puree. Divide half of the chocolate pudding among four or six parfait glasses. Top with half of the strawberry mixture. Repeat layers. Garnish with a strawberry slice if desired.