German Chocolate Parfait Recipes

GERMAN CHOCOLATE PARFAIT

Steps:

• Sprinkle pecans and coconut in the bottom of a 9X13 pan coated with cooking spray.
• Prepare cake mix according to package directions; pour over pecans and coconut.
• Melt cream cheese and butter in a saucepan over low heat; add powdered sugar, stirring until blended.
• Pour over cake batter.
• Bake at 350 for 45 minutes.
• Melt candy bar and evaporated milk in a small saucepan over medium heat, stirring constantly.
• Let cool slightly.
• Poke holes in top of cake using a fork; slowly pour chocolate mixture over top.
• Let stand 30 minutes.
• Serve cake in balloon style red wine glasses or a large martini glass.
• Top with whipped cream or vanilla ice cream.

FESTIVE FROZEN CHOCOLATE PARFAIT

Steps:

• Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.
• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.
• Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.