Chocolate Cinnamon Parfait Recipes

Steps:

• Heat hot fudge sauce in microwave -- remove metal lid.
• In tall glasses or cocktail glasses, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top.

Steps:

• Powdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside.
• In a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar.

Steps:

• In a small bowl, dissolve coffee granules and cinnamon in hot water; set aside. In another small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and coffee mixture., In each of two parfait glasses, layer 3 tablespoons pudding mixture, 2 teaspoons cookie crumbs and 1-1/2 teaspoons walnuts. Repeat layers. Top each with 2 tablespoons pudding mixture and 2 teaspoons crumbs. Chill until serving. ,

Steps:

• In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
• To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

Steps:

• Place wafers in a zip lock plastic bag, seal and crush with a rolling pin.
• Alternatively, pulse wafers in a food processor.
• set aside.
• Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.
• Combine chocolate and cocoa in a medium bowl.
• Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth.
• Stir in vanilla and orange zest.
• Mix in confectioners sugar, a little at a time, until smooth.
• Add the chocolate mixture to the processor; puree until smooth and well blended, scraping down the sides as needed.
• Spoon about 2 teaspoons chocolate wafer crumbs into each of 5 parfait glasses or dessert dishes.
• Add about 1/4 cup mousse, then layer with another 2 teaspoons crumbs.
• Top with another 1/4 cup mousse and finish with a sprinkling of crumbs.
• Cover and refrigerate for at least 1 hour.

Steps:

• In a large saucepan with water boiling, add sweetened condensed milk can. Reduce heat to medium and simmer for 2:30 hours making sure there's always water covering it.
• Remove from the water and allow the dulce de leche to cool, about 45 minutes.
• Meanwhile make the chocolate pudding; in a bowl, combine sugar, cornstarch, coffee and salt; whisk well and set aside.
• In another bowl, whisk yolks and vanilla extract; set aside.
• In a saucepan over medium heat add milk. Using a sieve, sift cornstarch mixture and then stir until the mixture is smooth and warmed up. When it starts to simmer, temper the eggs by adding a little milk mixture at a time, whisking constantly. Pour in tempered egg mixture into the saucepan and whisk constantly. Add chopped chocolate, reduce the heat to medium-low and stir constantly until melted, about 3 minutes or until smooth and thick. Remove from the heat and add butter; stir until blended. Place some wax paper on top making sure it touches the surface to prevent skin formation. Let the pudding cool off, about 30 minutes.
• Meanwhile, in a medium saucepan over medium heat, add cooled dulce de leche, milk and heavy cream. Using a fine sieve, add ¼ cup cornstarch and sift into the mixture. Stir very well until dulce de leche is incorporated and the mixture is warm. Quickly whisk egg yolks and pure vanilla extract; set aside.
• When dulce mixture is warm, temper the eggs by adding a little milk mixture at a time, whisking constantly. Pour in tempered egg mixture into the saucepan and whisk constantly until the mixture thickens and becomes pudding.
• Remove from the heat, place wax paper on top making sure it touches the surface and cool at room temperature for 30 minutes.
• To assemble; spoon a layer of chocolate pudding and alternate with dulce de leche pudding into a tall dessert cup. Finish with chocolate pudding. Add a dollop of dulce de leche pudding in the center and garnish with coffee or espresso beans or a chocolate heart. Serves 8.