Mexican Chocolate Raspberry Parfaits Recipes
CHOCOLATE CAKE AND BERRY PARFAITS
Create an instant, cool summer dessert. No heat is needed.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, fold chocolate syrup into whipped topping. Set aside.
- In large microwavable bowl, microwave raspberry jam on High 30 seconds or until melted. Add strawberries, raspberries and blackberries; toss until well coated.
- To assemble, divide 2 cups of the cake cubes evenly among 8 parfait, wine or champagne glasses. Layer each with half of the chocolate whipped topping and half of the berry mixture. Repeat layers with remaining 2 cups cake cubes, chocolate whipped topping and berries. Serve or refrigerate.
Nutrition Facts : Fat 2, ServingSize 1 Serving
MEXICAN CHOCOLATE-RASPBERRY PARFAITS
Dessert for two? Whip up a delicious soymilk parfait in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g
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- For the chocolate cake: Sift the flour, baking powder and cocoa powder into a bowl. Add sugar and mix everything with a wooden spoon. Pour in milk, sunflower oil and the egg. Mix this until well combined.
- Pour into 8x8 inch (20x20 cm) cake pan lined with a sheet of baking paper. Bake in a preheated oven at 350°F/180°C for 15-20 minutes or until an inserted skewer comes out clean. Let it cool completely before crumbling it with your hands.
- For the raspberry mousse: Using an electric mixer, combine the berries, mascarpone and powdered sugar until smooth.
- Fill glasses with layers of the chocolate cake crumb mix and raspberry mousse and garnish to your liking (i.e. fresh berries, chocolate shavings).
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- Combine 1 package raspberries, sugar, and juice in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 8 minutes, stirring occasionally to break up berries. Place raspberry mixture and remaining package raspberries in a medium bowl; cool 5 minutes in freezer.
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- For the Raspberry Chia Seed Jam: Add the frozen raspberries, chia seeds, and maple syrup into a medium pot. Stir to combine. Cook uncovered over medium heat, stirring frequently, for about 7 to 9 minutes, until the raspberries break down. (It will still look a bit runny, but it will thicken as it cools.) Remove from heat and stir in the vanilla, if using, and additional maple syrup, if desired. Allow the jam to cool on the counter, uncovered, for about a half hour before covering and chilling in the fridge.
- For the Chocolate Overnight Oats: In a large container with a lid, whisk together the oats, chia seeds, maple syrup, and cocoa powder until combined. Add the milk, and whisk until no clumps of cocoa powder remain. Secure lid and let it sit on the counter for 2 to 3 minutes. After sitting briefly, shake the mixture (or stir) again to combine. This just helps prevent the chia seeds from clumping up. Chill in the fridge for a couple hours, or overnight.
- Prepare the Coconut Whipped Cream, or if using, thaw the store-bought coconut whipped cream in the fridge or on the counter. Store in the fridge until ready to use.
- When the chia jam and oats are ready, layer them into jars or bowls along with the coconut whipped cream. Add your desired toppings, and enjoy! The parfaits can be made in advance and enjoyed for a few days.
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- Mexican Chocolate Pecan Pie. A generous chocolate pecan pie with Kahlua to add that Mexican touch is just what you need to give yourself and your loved ones a treat.
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