May 6th: National Chocolate Parfait/ May Day

     

    Who doesn’t love a good parfait? And there’s no better excuse to indulge that love than national chocolate parfait day.

    What do you imagine when you think of a “parfait?” It may surprise you to know that people’s idea of what a parfait is can vary greatly from location to location throughout the world. A parfait can be anything from sweet to savory and can even contain Jell-O. Is there a right or wrong way to make a parfait? Probably not, it just all depends on your preference.

    Since this day was dedicated to the decadent “chocolate” parfait, I will delve into the similarities and differences of parfaits around the world and share a few appetizing chocolate options for you to try yourself!

    In the United States, a parfait is made by layering parfait cream, ice cream, and/or fruit in a clear glass. In France, United Kingdom, and Germany, a parfait is made by boiling cream, egg, sugar, and syrup to create a custard-like puree, which is then served frozen. In Italy, parfaits are also served cold and could also be made from sorbet or gelato. Mediterranean parfaits are often made with yogurt, various nuts, and honey and fragrant flavors such as orange blossom or rose water. Asian parfaits can vary by region but often include layers of ingredients such as sweetened preserved fruits, evaporated milk, and crushed ice with either ice cream, leche flan, or ube. Savory parfaits can include ingredients such as the Cucumber, Tomato, Chickpeas, Figs, and Beets. Gelatin parfaits can be made with juice, or coffee, or even Prosecco. The possibilities for parfaits are endless, but of course we cannot forget the Chocolate option.

    Here are some of my favorite simple, yet delicious chocolate parfait combinations:

    Chocolate Sweetheart Yogurt Parfait (Healthiest)

    • Prep Time5 min
    • Energy140 cal

      Ingredients

      • 1/2 teaspoon cocoa powder
      • 1 teaspoon vanilla extract
      • 2 teaspoons honey
      • 1-1/2 cups low-fat or fat free Greek yogurt
      • 2 cups fresh or frozen raspberries
      • 1/4 cup shaved dark chocolate or chocolate chips

      How to prepare

      In medium bowl, whisk together cocoa powder and vanilla.

      1

      Add honey and yogurt and stir until they're well combined with cocoa mixture. It will turn light brown.

      2

      Spoon 2 tablespoons of yogurt mixture into the bottom of four clear glasses.

      3

      Top with some raspberries and repeat until all of the yogurt and raspberries are used up.

      4

      Sprinkle each parfait with chocolate shavings.

      5

      Serve or refrigerate until ready to serve.

      6
      • Nutrition Facts

      • 4 servings per container
      • Amount per serving
      • Calories140
      • % Daily Value*Standard DV
      • Total Fat3.5 g78 g4.49%
      • Saturated Fat2 g20 g10%
      • Cholesterol0 mg300 mg0%
      • Sodium35 mg2300 mg1.52%
      • Total Carbohydrate20 g275 g7.27%
      • Total Sugars15 g
      • Protein10 g50 g20%

      Whipped Chocolate Cheesecake Parfaits

      • Prep Time5 min
      • Cook Time10 min
      • Total Time15 min
      • Yield8 Servings
      • Energy650 cal
      • Suitable for diet
        • Vegetarian

      Ingredients

      • 1 1/2 cups dark chocolate chips
      • 7 tbsp sugar (divided)
      • 1/4 cup whole or lowfat milk
      • 2 tbsp amaretto or Grand Marnier (optional)
      • 1/8 tsp kosher salt (heaping)
      • 15 oz ricotta cheese (lowfat ok)
      • 8 oz Greek yogurt (lowfat ok)
      • 1/2 tsp vanilla extract
      • 1 cup heavy whipping cream
      • 2 cups chocolate cookies, crushed
      • Chocolate shavings or sliced strawberries for garnish
      • 1 cup sliced almonds for garnish (optional)

      How to prepare

      Combine the chocolate chips, 6 tbsp sugar, milk, and salt in a saucepan and mix regularly over medium heat.

      1

      Combine the ricotta, Greek yogurt, and vanilla in a large bowl and whip until the ingredients are well mixed.

      2

      While the chocolate mixture is sill warm, but not hot, slowly pour it over the cheese mix and whisk. Ensure everything is well mixed and scrape the sides of the bowl as needed.

      3

      Crush the chocolate cookies in a food processor or place them in a plastic storage bag and crush the by rolling over them with a rolling pin.

      4

      In a medium mixing bowl, whip the heavy cream and 1tbsp sugar until stiff peaks begin to form.

      5

      To prepare: place 2tbsp of the crushed cookies in the bottom of each parfait cup.

      6

      Evenly distribute the chocolate cheesecake mixture between each of the cups.

      7

      Top each cup with an extra 2 tbsp of the crushed cookies.

      8

      Divide the whipped cream evenly over each of the 8 cups as a parfait topper.

      9

      Garnish each parfait with chocolate shavings, sliced almonds, a sliced strawberry and /or any fruit of your choice. Chill for at least 3 hours before serving.

      10
      • Nutrition Facts

      • Amount per serving
      • Calories650
      • % Daily Value*Standard DV
      • Total Fat39 g78 g50%
      • Saturated Fat22 g20 g110%
      • Cholesterol70 mg300 mg23.33%
      • Sodium335 mg2300 mg14.57%
      • Total Carbohydrate57 g275 g20.73%
      • Dietary Fiber3 g28 g10.71%
      • Total Sugars33 g
      • Protein17 g50 g34%
      • Calcium29 mg1300 mg2.23%
      • Iron12.6 mg18 mg70%
      • Potassium495 mg4700 mg10.53%
      • Vitamin A13.7 mcg900 mcg1.52%
      • Vitamin C (Ascorbic Acid)0.4 mg90 mg0.44%

      Raspberry Chocolate Brownie Parfait

      • Prep Time10 min
      • Cook Time30 min
      • Total Time40 min
      • Yield6 Servings
      • Energy870 cal

        Ingredients

        For the brownies

        • 12 tablespoons Salted Butter
        • 1 1/2 cups Granulated Sugar
        • 2/3 cup Cocoa Powder
        • 1/2 - 1 teaspoon Pure Vanilla Extract
        • 3 large Eggs
        • 1 cup Flour
        • A heaping 1/2 cup chocolate chunks, optional

        For the parfait

        • 18 ounces frozen raspberries, thawed
        • 1 drop pure orange essential oil
        • 1/4 cup granulated sugar
        • For the Mascarpone Whip:
        • 1 - 2 drops pure orange essential oil
        • 8 ounces mascarpone cheese
        • 1/4 cup sugar
        • 3/4 cup heavy cream
        • 1 teaspoon vanilla extract

        How to prepare

        Preheat oven to 350 degrees F. Line an 8x8 or 9x9 square baking pan with parchment paper. Set aside.

        1

        Set a medium sized saucepan over medium heat and melt the butter. Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat.

        2

        Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat. Add the chocolate chunks and stir gently to fold them into the batter.

        3

        Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 25 - 35 minutes. Cool completely, or if you’re impatient like me – at least 15 minutes, on a wire rack.

        4

        Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut into about 3/4`` to 1`` cubes. Set aside.

        5

        Combine the raspberries, orange oil, and 1/4 cup sugar in a bowl. Stir until well-mixed, and set aside.

        6

        In a medium bowl, combine the mascarpone, heavy cream, orange oil vanilla, and 1/4 cup of sugar. (I use powdered sugar because I like that you don't have any accidental sugar granules that don't dissolve, but it's not necessary.) Beat the mascarpone mixture with an electric mixer until medium-firm peaks form.

        7

        To assemble, place a few brownie chunks in the bottom of 6 individual dessert cups (small juice glasses work well for this). Top the brownies with about 2 1/2 tablespoons of the mascarpone mixture, then with about 3 tablespoons of raspberries. Repeat until all the elements have been evenly divided among the cups.

        8

        You can also serve this in a large trifle bowl, but I think mini, individual servings are cute for entertaining. Refrigerate until serving. Serve chilled.

        9
        • Nutrition Facts

        • 6 servings per container
        • Amount per serving
        • Calories870
        • % Daily Value*Standard DV
        • Total Fat41.7 g78 g53.46%
        • Saturated Fat25.6 g20 g128%
        • Cholesterol197 mg300 mg65.67%
        • Sodium250 mg2300 mg10.87%
        • Total Carbohydrate120.3 g275 g43.75%
        • Dietary Fiber7.6 g28 g27.14%
        • Total Sugars91.3 g
        • Protein12 g50 g24%
        • Vitamin D (Cholecalciferol)32 IU800 IU4%
        • Calcium161 mg1300 mg12.38%
        • Iron4 mg18 mg22.22%
        • Potassium505 mg4700 mg10.74%

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