Best Chocolate Mint Parfait Recipes

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CHOCOLATE-MINT PARFAIT



Chocolate-Mint Parfait image

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

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1/4 tsp. peppermint extract
1 cup thawed COOL WHIP Whipped Topping
6 drops green food coloring

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

REALLY GOOD CHOCOLATE MINT PARFAIT BARS



Really Good Chocolate Mint Parfait Bars image

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

1 (18 1/2 ounce) box pillsbury plus mint chocolate cake mix
1/3 cup butter, softened
1 egg
1/4 ounce unflavored gelatin
1/4 cup boiling water
4 cups powdered sugar
1/2 cup butter
1/2 cup shortening
1/4 teaspoon peppermint extract
2 -3 drops green food coloring
1 cup semi-sweet chocolate chips
3 tablespoons butter

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.

CHOCOLATE MINT PARFAIT SUNDAES



Chocolate Mint Parfait Sundaes image

Categories     Chocolate     Dessert     Kid-Friendly     Frozen Dessert     Cherry     Mint     Summer     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 13

2 ounces good-quality white chocolate (such as Lindt or Baker's), coarsely chopped
1 1/2 cups dark chocolate ice cream, softened slightly
3/4 cup water
1 cup unsweetened cocoa, sifted
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
3/4 cup sugar
1/4 cup (packed) golden brown sugar
3 tablespoons light corn syrup
Pinch of salt
2 teaspoons vanilla extract
3 cups mint chip ice cream
1/3 cup dried tart cherries
Fresh mint sprigs

Steps:

  • Fold white chocolate chunks into dark chocolate ice cream in large bowl. Cover and freeze until firm, about 4 hours.
  • Bring 3/4 cup water to boil in heavy medium saucepan. Whisk in cocoa. Add butter. Stir over low heat until mixture is smooth. Add both sugars, corn syrup and salt. Stir over low heat until sugars dissolve, about 5 minutes. Remove from heat. Stir in vanilla. (Dark chocolate ice cream and sauce can be made 1 week ahead. Keep ice cream frozen. Cover sauce and refrigerate. Rewarm sauce over low heat.)
  • Drizzle some warm chocolate sauce into bottom of 6 parfait glasses or wineglasses. Place 1 scoop mint chip ice cream in each glass. Spoon some chocolate sauce over ice cream. Spoon dark chocolate ice cream, then mint chip ice cream into glasses, spooning some sauce over each layer. Sprinkle dried cherries over. Garnish parfaits with fresh mint.

CHOCOLATE MINT PARFAIT BARS



CHOCOLATE MINT PARFAIT BARS image

Categories     Chocolate     Egg     Dessert     Bake     No-Cook     Chill

Yield 48 bars

Number Of Ingredients 15

Base:
1 pkg. Chocolate Cake Mix (Devil's Food, Dark Chocolate, Chocolate Fudge -- I usually try to find the darkest, moistest one on the supermarket shelf)
1/3 cup margarine or butter, softened
1 egg
Filling:
1 envelope unflavored gelatin
1/4 cup boiling water
4 cups powdered sugar
1/2 cup margarine of butter, softened
1/2 cup shortening
1/4 tsp. peppermint extract
2 to 3 drops green food coloring
Frosting:
1 12oz. pkg. semi-sweet chocolate chips
6 Tbsp. margarine or butter

Steps:

  • Heat oven to 350F. Grease 15 x 10 inch jelly roll pan. In a large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake 10 minutes. Cool completely. Dissolve gelatin in boiling water; cool slightly. In large bowl, combine softened gelatin and 2 cups of the powdered sugar. Add 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 over cooled base. In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until well blended. Spoon frosting evenly over filling, carefully spreading to cover. Chill until firm. Cut into bars. Store in refrigerator. Tip: For easier cutting, remove from refrigerator 20 minutes before serving.

CHOCOLATE MINT PARFAIT BARS



Chocolate Mint Parfait Bars image

Another family fav that gets made just about every Christmas....a great bar for after dinner with a cuppa!!

Provided by Doreen Fish

Categories     Chocolate

Number Of Ingredients 10

1 pkg chocolate cake mix
1/3 c butter
1 large egg
1 envelope of unflavored gelatin
1/4 c boiling water
4 c icing sugar
1/2 c butter, softened
1/2 c shortening
1/4 tsp peppermint extract
2 or 3 drops green food coloring

Steps:

  • 1. Mix together well the cake mix, egg and butter Grease a large pan 9 x 13. Spread the base of cake mix, butter and egg into pan. Bake at 350 for 10 mins. Cool. Dissolve gelatin in boiling water. Cool. In a large bowl combine softened gelatin, 2 cups of icing sugar, butter,shortening, peppermint extract and food coloring. Beat one minute at medium speed until smooth and creamy. Blend in remaining sugar till smooth.Spread evenly over cooled crust. Frosting: 1 cup semi sweet chocolate chips 3 tbsps butter In a small sauce pan blend chocolate chips and butter over low heat till melted stirring constantly. Spoon evenly over filling. Chill until firm and cut into bars.
  • 2. This is my version of a very substantial "After Eight" mint!!Enjoy!!

CHOCOLATE MINT CHIP PARFAIT



Chocolate Mint Chip Parfait image

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

For candied mint:
1 bunch fresh mint
2 large egg whites
About 1 cup granulated sugar
For parfait:
5 ounces bittersweet chocolate, finely chopped
2 cups heavy cream, divided
1/2 cup plus one rounded tablespoon granulated sugar
1/4 cup water
5 large egg yolks
For chocolate sauce:
1/8 cup unsweeted alkalized cocoa powder
1 ounce bittersweet chocolate, finely chopped
3/4 cup granulated sugar
3/4 cup water

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.

CREAMY CHOCOLATE MINT PUDDING PARFAIT



Creamy Chocolate Mint Pudding Parfait image

Impress your guests with this: creamy chocolate pudding parfaits garnished with raspberries and crushed mint cookies.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pkg. (1 oz. each) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding
1-1/4 cups cold fat-free milk
1 cup thawed COOL WHIP LITE Whipped Topping
7 mint creme-filled chocolate sandwich cookies, coarsely crushed
1 cup raspberries

Steps:

  • Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
  • Stir in COOL WHIP.
  • Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

CHOCOLATE-MINT PARFAIT



Chocolate-Mint Parfait image

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 @MakeItYours

Number Of Ingredients 5

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1/4 tsp. peppermint extract
1 cup thawed COOL WHIP Whipped Topping
6 drops green food coloring

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.

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