Best 5 White Chocolate Blackberry Parfait Recipes

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Indulge in a symphony of flavors with our delectable White Chocolate Blackberry Parfait recipe. This luscious dessert combines the creamy richness of white chocolate with the tangy sweetness of fresh blackberries, creating a perfect balance of flavors. Served in elegant parfait glasses, each layer tells a story of culinary artistry. From the creamy white chocolate mousse to the vibrant blackberry compote and the delicate crunch of the white chocolate shavings, this parfait is a feast for the eyes and the palate. With its elegant presentation and irresistible taste, it's sure to be the star of any special occasion or a delightful treat to enjoy anytime.

In addition to the White Chocolate Blackberry Parfait, the article features a collection of equally tempting parfait recipes. Embark on a culinary journey with the classic Vanilla Bean Parfait, where the smooth vanilla custard harmonizes perfectly with layers of fresh berries. For a tropical twist, the Mango Coconut Parfait transports you to paradise with its creamy coconut mousse and sweet mango chunks. Chocolate lovers will delight in the Chocolate Peanut Butter Parfait, where layers of rich chocolate mousse and peanut butter ganache create a decadent symphony of flavors. And for a unique twist, try the Salted Caramel Apple Parfait, where sweet apples and salted caramel sauce combine for a delightful treat.

Let's cook with our recipes!

WHITE CHOCOLATE PARFAITS



White Chocolate Parfaits image

"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."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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. , 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., Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses. , 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.

Nutrition Facts : Calories 483 calories, Fat 31g fat (22g saturated fat), Cholesterol 169mg cholesterol, Sodium 29mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 4g fiber), Protein 4g protein.

BLACKBERRY WHITE CHOCOLATE CHEESECAKE CUPS



Blackberry White Chocolate Cheesecake Cups image

I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of baking chips, the blackberry puree, and the sweet and salty pretzel crust make this a sensational mini dessert. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups miniature pretzels
2 tablespoons plus 1/3 cup sugar, divided
3 tablespoons butter, melted
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup white baking chips
1-1/2 cups fresh blackberries
Additional blackberries

Steps:

  • Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and melted butter; pulse just until combined. Divide mixture among 6 half-pint canning jars or dessert dishes., For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours., Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving., To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.

Nutrition Facts : Calories 553 calories, Fat 38g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 359mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.

WHITE CHOCOLATE PARFAIT



White Chocolate Parfait image

This is a really elegant recipe, great for entertaining. This recipe takes a long time to make,but it is really worth it if you want to impress, or for special occasions, or maybe just because. :)

Provided by KittyKitty

Categories     Frozen Desserts

Time P1D

Yield 10 serving(s)

Number Of Ingredients 13

8 ounces white chocolate, chopped
2 1/2 cups whipping cream
1/2 cup milk
10 egg yolks
1 tablespoon sugar
1/2 cup dried coconut
1/2 cup canned sweetened coconut milk
1 1/4 cups unsalted macadamia nuts
8 ounces semisweet chocolate
6 tablespoons butter
1 tablespoon light corn syrup
3/4 cup whipping cream
curls fresh coconut, for garnish

Steps:

  • Line the bottom and sides of a 6 cup terrine mold (10x4 inches) with plastic wrap.
  • Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
  • Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
  • Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
  • Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
  • Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
  • Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
  • Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
  • Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
  • To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
  • Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
  • To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.

Nutrition Facts : Calories 775.5, Fat 73.6, SaturatedFat 39.1, Cholesterol 318, Sodium 131.8, Carbohydrate 30.9, Fiber 5.3, Sugar 18.3, Protein 10.2

FROZEN BOYSENBERRY AND WHITE CHOCOLATE PARFAIT



Frozen Boysenberry and White Chocolate Parfait image

Categories     Blender     Food Processor     Mixer     Berry     Chocolate     Brunch     Dessert     Freeze/Chill     Easter     Kid-Friendly     Spirit     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 16

Parfait
1 16-ounce bag frozen boysenberries or blackberries, thawed
1/4 cup sugar
1 tablespoon crème de
1/2 teaspoon fresh lemon juice
3/4 cup sugar
1/4 cup water
6 large egg yolks
3 ounces imported white chocolate (such as Lindt), chopped, melted
2 teaspoons vanilla extract
1 2/3 cups chilled whipping cream
1 16-ounce bag frozen boysenberries or blackberries, thawed
1/4 cup sugar
2 tablespoons crème de
Fresh boysenberries, blackberries or strawberries
Fresh mint sprigs

Steps:

  • For Parfait:
  • Line 9x5-inch loaf pan with plastic wrap. Puree berries and 1/4 cup sugar in blender until just smooth. Strain. Measure 1 1/3 cups puree and place in heavy small saucepan. (Reserve any remaining puree for sauce.) Simmer 1 1/3 cups puree over medium heat until reduced to scant 1 cup, stirring occasionally, about 8 minutes. Transfer to bowl and chill 30 minutes. Stir in cassis and lemon juice. Refrigerate reduced puree until ready to use.
  • Combine 3/4 cup sugar, water and yolks in medium metal bowl. Set bowl over saucepan of simmering water. Using hand-held electric mixer, beat yolk mixture until it registers 140°F on candy thermometer, occasionally scraping down sides of bowl, about 5 minutes. Continue cooking 3 minutes, beating constantly. Remove from over water. Add warm melted chocolate and vanilla extract and beat until cool. Beat whipping cream in another large bowl to stiff peaks. Gently mix 1/4 of whipped cream into chocolate mixture. Fold in remaining whipped cream.
  • Transfer 1 1/3 cups chocolate mixture to medium bowl. Fold in reduced berry puree. Fill prepared loaf pa n with 1/3 of remaining chocolate mixture. Cover with berry-chocolate mixture. Top with remaining chocolate mixture. Smooth top. Freeze parfait overnight. (Can be prepared 2 days ahead.)
  • For Sauce:
  • Puree frozen boysenberries, sugar and crème de cassis in blender or processor until smooth. Strain. Add any berry puree reserved from parfait.
  • Unmold frozen parfait. Peel off plastic wrap. Slice into 1/2-inch-thick slices. Drizzle with sauce. Garnish with berries and fresh mint sprigs.

WHITE CHOCOLATE-BLACKBERRY PARFAIT



White Chocolate-Blackberry Parfait image

Categories     Milk/Cream     Blender     Chocolate     Dessert     Freeze/Chill     Quick & Easy     Blackberry     Chill     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

For blackberry sauce
1 cup fresh blackberries or frozen unsweetened
1/4 cup sugar
1/4 cup water
For mousse
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup water
1/4 cup sour cream
4 teaspoons fresh lemon juice
1 1/2 cups chilled whipping cream
Additional blackberries (for garnish)

Steps:

  • Make blackberry sauce:
  • Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.
  • Make mousse:
  • Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.
  • Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours.
  • Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over.
  • Garnish parfaits with additional blackberries and serve.

Tips:

  • To achieve the best texture for your white chocolate mousse, ensure that you whip the cream until it forms stiff peaks. This will help incorporate air into the mixture, resulting in a light and fluffy mousse.
  • When making the blackberry coulis, use ripe and juicy blackberries to ensure the best flavor. You can also strain the coulis through a fine-mesh sieve to remove any seeds, if desired.
  • To assemble the parfaits, start with a layer of white chocolate mousse, followed by a layer of blackberry coulis. Repeat these layers until you reach the desired height. You can also garnish the parfaits with fresh blackberries or white chocolate shavings.
  • If you don't have individual parfait glasses, you can use a large trifle bowl instead. Simply layer the mousse and coulis in the bowl, and then chill before serving.
  • These parfaits can be made ahead of time and stored in the refrigerator for up to 2 days. This makes them a great option for a quick and easy dessert.

Conclusion:

These white chocolate blackberry parfaits are a delicious and elegant dessert that is perfect for any occasion. The combination of sweet and tangy flavors is sure to please everyone. With just a few simple ingredients and a little time, you can create a dessert that will impress your guests. So next time you're looking for a special treat, give these parfaits a try. You won't be disappointed!

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