Chocolate Mousse Parfait
What You’ll Need:
Mini Parfait Glasses w/ Demitasse Spoons
Chocolate Mouse (see recipe below)
Chocolate Brownies (Crumbled into Pieces see following recipe below)
Fresh Whipped Cream (See Recipe Below)
Chocolate Bar, shaved for garnish
Start with a layer of crumbled brownie pieces. Next, put your mousse into an icing bag (or a ziploc and clip one corner off for a makeshift pastry bag) and use to fill each parfait glass 3/4 of the way full. Now add fresh whipped cream and garnish with shaved chocolate. Use the ribbon to secure each spoon to the parfait. I use ribbons to match the wedding colors.
1 ¾ c. whipping cream
12 oz. semi-sweet chocolate chips
3 oz. strong coffee
4 tbsp. butter
1 tsp. plain gelatin
Chill 1 ½ cups whipping cream in refrigerator. Chill mixing bowl (metal is best) and mixer beaters in freezer… The colder the better
Makeshift Double Boiler
Use a double boiler to combine chocolate chips, coffee, and butter. (If you don’t have a double boiler, use a metal bowl atop a pot of simmering water, just be sure and use a pot holder, the bowl gets hot!) To melt stir constantly over simmering water. Remove from heat. Cool, stirring occasionally to just above room temperature.
Measure out ¼ cup whipping cream and sprinkle gelatin on top. Gelatin needs to sit for 10 minutes. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat whipping cream with mixer on medium high until medium peaks are formed (this will take at least 10 minutes so get ready for an arm workout!). Then stir ¼ of the whipped cream into the chocolate mixture.
Very Carefully Fold in ¼ of Whipped Cream.
Very carefully fold in the remaining whipped cream (I do these in three or four separate turns so I don’t over mix).
Fold In The Second Batch
Fold In the Third Batch
Fold In the Last Batch
Homemade Whipped Cream
1 pint heavy whipping cream
½ tsp. vanilla extract
Add in some fun flavor, Kahlua, Chocolate, Orange extract have some fun with this and surprise your guests. Add the whipping cream, vanilla extract and other flavor extract (if desired) with an electric mixer until peaks form. You’ll know it’s ready when your peaks hold their shape.
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Peanut Butter Chocolate Chip Brownies
I whipped up a batch of my peanut butter chocolate chip brownies… which turned out fairly well given that I invented the recipe on a whim.
They’re more cakey than chewy (but you can adjust your flour level down a bit if you’d prefer the latter) and not too rich (which I’m known to do on occasion). All in all, I think they’ll be a hit with everyone. Have any of you ever invented a recipe? What did you make and how did it turn out??
1 ¼ c. Flour
½ tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
5 ½ tbsp. (1/3 cup) butter at room temp
3 oz. Cream Cheese at room temp
1 c. chunky peanut butter
Death by Chocolate
1 c. semi sweet chocolate chips
1 1/2 c. packed light brown sugar
1 tbsp. vanilla extract
3 tbsp. Cocoa Powder
Preheat the oven to 350 and generously coat a 9″ square banking pan with cooking spray. Whisk together flour, baking powder, baking soda and salt in a small bowl.
In your mixer beat butter and cream cheese until fluffy. Add in the brown sugar. Once mixed add eggs and vanilla. Once mixed add in peanut butter and chocolate chips until combined. Slowly add in dry mixture and combine. Once mixed, remove 2/3 of batter and set to the side. Add Cocoa Powder to remaining 1/3 mixture and blend. Layer the now chocolate mixture into the bottom of the pan. Then layer the peanut butter mixture (the 2/3 you set aside) over the top of the chocolate layer.
Bake in the oven for 35-40 minutes and make sure you let them cool for at least half an hour before slicing.