Best Frozen Mocha Rum Parfaits Recipes

Ultimate Frozen Mocha image

Provided by Ree Drummond : Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 9

8 ounces cold brew coffee
1/4 teaspoon vanilla extract
2 tablespoons vanilla instant pudding powder
1/4 cup dark chocolate syrup, plus more for topping
1/4 cup white chocolate syrup, plus more for topping
1/4 cup chocolate chips
1/4 cup half-and-half
Canned whipped cream, for topping
1 tablespoon shaved chocolate, for topping

Steps:

To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

Frozen Mocha Rum Parfaits image

Yield Makes 8 servings

Number Of Ingredients 9

6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2/3 cup strong brewed coffee
3 tablespoons plus 2 teaspoons dark rum
3 large eggs
3/4 cup granulated sugar
2 cups chilled heavy cream
1 1/2 tablespoons confectioners sugar
Special Equipment
an instant-read thermometer

Steps:

Melt chocolate in coffee in a metal bowl set over a large saucepan of barely simmering water, stirring until smooth, then stir in 3 tablespoons rum. Remove bowl from heat.
Beat together eggs, granulated sugar, and a pinch of salt with a handheld electric mixer in a large metal bowl until combined well. Set bowl over saucepan of simmering water and beat mixture until tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove bowl from heat, then beat in chocolate mixture. Chill until cool, about 10 minutes.
Beat 1 cup cream in a bowl with cleaned beaters until it just holds stiff peaks, then fold into chocolate mixture. Divide among 8 (8-ounce) stemmed glasses and freeze, covered with plastic wrap, until set, at least 3 hours.
Before serving, let parfaits stand at room temperature 15 minutes to soften slightly. While parfaits are standing, beat remaining cup cream with confectioners sugar until it just holds stiff peaks, then beat in remaining 2 teaspoons rum and spoon onto parfaits.