14 Mar

Chocolate and Peanut Butter Parfaits   Serves 6

For the chocolate base:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons Dutch-processed cocoa
1 tablespoon cornstarch
1 teaspoon vanilla
1 egg yolk
1 tablespoon butter
1 ounce bittersweet chocolate, chopped

For the peanut butter base:
1 cups milk, 2% or higher
1/4 cup sugar
1 tablespoon cornstarch
1 egg yolk
3 tablespoons peanut butter
1 teaspoons vanilla
1 tablespoons butter

For the whipped cream:
1 teaspoon powdered gelatin
2 tablespoons cold water
1 pint (2 cups) heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla

Preparations:

Chocolate: In a medium sauce pan combine the milk, sugar, cocoa powder, cornstarch, and egg yolk.

Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.

Remove from the heat and add the vanilla, butter and chopped chocolate and stir until melted.

Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

Peanut Butter:In a medium sauce pan combine the milk, sugar, peanut butter, cornstarch, and egg yolk.

Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.

Remove from the heat and add the vanilla and butter, and stir until melted.

Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

*When I made this recipe I skipped the step of pouring through a strainer, it turned out fine.

Next, prepare the whipped cream.

Pour the gelatin into the cold water and allow to stand for five minutes, or until completely bloomed.

Heat for five seconds in the microwave, making sure it is melted, and cool to room temperature.

Pour the cold cream into the bowl of a stand mixer.  Add the powdered sugar and vanilla.

Whisk on medium low speed until the sugar is blended then increase the speed to medium high.

When the cream is softly whipped pour in the cooled gelatin.

Whip until the cream forms medium peaks.  Chill for thirty minutes, covered, in the refrigerator.

*to make things easier, I just used whipping cream, and added a splash of vanilla.

Gently whisk both the chocolate and peanut butter bases until smooth.  Add 1/3 of the whipped cream to each base and fold until the mixtures are uniform in color

Fill three piping bags with the peanut butter mousse, the chocolate mousse, and the whipped cream.

Pipe the mousse into your serving dishes/glasses in alternating layers, starting with chocolate and ending with whipped cream.

*Piping bags are optional, I just used a spoon to pour it in, it was a bit messy so you might want to use piping bags. If you don’t own a piping bag use a ziplock bag and cut off one corner.

Chill the parfaits for at least two hours before serving.

*It says its serves 6, but I suggest adding a little bit more of everything to the mix.

Recipe Via EvilShenanigans http://www.evilshenanigans.com/2010/10/short-rib-sandwiches-sweet-potato-chips-chocolate-peanut-butter-parfaits-and-blood-orange-and-ginger-sparkler/ found on FoodGawker http://foodgawker.com/

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