CHOCOLATE MINT PARFAITS
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
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.
CREME DE MENTHE PARFAITS
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.
MINT PARFAIT
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
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.
CHOCOLATE AND MINT PARFAITS
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
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.
CHOCOLATE MINT PARFAITS
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
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.
REALLY GOOD CHOCOLATE MINT PARFAIT BARS
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
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.
MINT CHOCOLATE PARFAITS
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
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.
LEMON BLUEBERRY PARFAIT
Juicy blueberries and bright lemon curd combine in a creamy parfait that is delicious, but simple to make.
Provided by lutzflcat
Categories Parfait
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
- Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
- Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
- Move glasses to the fridge, and chill for 30 minutes or longer.
Nutrition Facts : Calories 587 calories, Carbohydrate 68 g, Cholesterol 173.3 mg, Fat 36.6 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 22.3 g, Sodium 86.5 mg
CHOCOLATE-MINT PARFAIT
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
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
ICY LEMON-MINT PARFAITS
Provided by Mary Cech
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine 2 cups mint leaves, 1 1/4 cups water, and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to very low; cook 5 minutes without simmering. Pour through fine strainer into 8x8x2-inch glass baking dish. Cool to room temperature; mix in lemon juice. Cover and freeze until firm, stirring occasionally, at least 6 hours or overnight.
- Using electric mixer, beat cream, sugar, and mint in medium bowl until peaks form. (Can be made 4 hours ahead. Cover and chill. Rewhisk to thicken before using.)
- Using fork, scrape granité to form crystals. Place 4 berry slices in each of 6 glasses. Top with 1 generous tablespoon minted cream, then 4 berry slices. Spoon 1/4 cup granité over. Repeat layering with berry slices, minted cream, and granité. Garnish each with berry slice and mint leaf.
CHOCOLATE MINT CHIP PARFAIT
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
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.
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