Frozen Chocolate Bourbon Parfaits Recipes

CHOCOLATE CARAMEL FROZEN PARFAITS

Steps:

• Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
• Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved.
• Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170°F on thermometer (do not let boil).
• Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla.
• Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours.
• To serve, carefully tear off each paper cup and invert parfaits onto plates.

FROZEN CHOCOLATE HAZELNUT PARFAIT

Steps:

• Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.;
• Merlot, L'Ecole No. 41, Columbia Valley, 1996
• Fume Blanc, The Hogue Cellars, Columbia Valley, 1998
• Merlot, Columbia Crest, Columbia Valley, 1997
• Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997
• Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)

FROZEN CHOCOLATE PARFAIT

Steps:

• Fill each cup with one layer of yogurt which is about 2 tbsp
• Fill each cup with one layer of Hershey Syrup which is about 2 tablespoons.
• Fill each cup with another layer of yogurt, about 2 tbsp
• Fill each cup with one layer of semi-sweet chocolate chips, about 2 tablespoons.
• Fill each cup with another layer of yogurt, about 2 tablespoons.
• Fill each cup with one layer of white chocolate chips, about 2 tbsp
• Freeze for 2 hours.

FROZEN CHOCOLATE BOURBON PARFAITS

Steps:

• In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate in 1/2 cup water, stirring until smooth, and stir in bourbon until combined well. Remove top of double boiler or bowl from heat.
• In a large metal bowl with a hand held electric mixer beat eggs and granulated sugar until combined. Set bowl over a large saucepan of simmering water and beat mixture until light and thickened, about 6 minutes.
• In a very small saucepan sprinkle gelatin over remaining 2 tablespoons water and let stand 1 minute to soften. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved. Beat chocolate and gelatin mixtures into egg mixture and cool to room temperature.
• In a bowl beat 1 1/2 cups cream until it just holds stiff peaks. Fold cream into chocolate mixture thoroughly and divide among eight 1 1/2-to 2-cup stemmed glasses. Freeze parfaits, covered with plastic wrap, until set, about 1 hour.
• In a bowl beat remaining 2 cups cream until it holds soft peaks. Sift confectioners' sugar over cream and beat until cream just holds stiff peaks.
• Transfer whipped cream to a pastry bag fitted with a decorative tip and pipe onto parfaits. Garnish with praline pieces. Freeze parfaits until solid, about 4 hours. Parfaits may be made 2 days ahead and frozen, covered.
• Let parfaits stand at room temperature 15 minutes before serving.