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White Chocolate Parfaits Recipe
White Chocolate Parfaits Recipe photo by Taste of Home

White Chocolate Parfaits Recipe

Publisher Photo
"This very elegant dessert is great served on a warm summer night or at a dinner party," suggests Jennifer Eilts of Lincoln, Nebraska. "You can substitute other types of berries until you find your favorite combination."
TOTAL TIME: Prep: 30 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 4 servings

Ingredients

  • 3/4 cup heavy whipping cream
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 2 egg yolks
  • 4 ounces white baking chocolate, chopped
  • 1 teaspoon vanilla extract
  • 3 cups whipped topping
  • 1-1/2 cups fresh blueberries
  • 1-1/2 cups fresh raspberries
  • Sliced strawberries and additional whipped topping, optional

Nutritional Facts

1 serving (1 each) equals 483 calories, 31 g fat (22 g saturated fat), 169 mg cholesterol, 29 mg sodium, 44 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. In a large saucepan, combine the cream, sugar and cornstarch. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
  2. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes; stir in chocolate until melted. Remove from the heat; gently stir in vanilla.
  3. Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses.
  4. Combine blueberries and raspberries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired. Yield: 4 servings.
Originally published as White Chocolate Parfaits in Taste of Home June/July 2000, p64

Nutritional Facts

1 serving (1 each) equals 483 calories, 31 g fat (22 g saturated fat), 169 mg cholesterol, 29 mg sodium, 44 g carbohydrate, 4 g fiber, 4 g protein.

Reviews for White Chocolate Parfaits

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MY REVIEW
Reviewed Aug. 17, 2011

"It was pretty easy to make and a classy looking desert. My guests loved it and I am defiantly going to put it in my recipe book. Thanks!"

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