Post by missy dunlap on Dec 22, 2008 22:49:18 GMT -6
CHOCOLATE PEANUT BUTTER PARFAIT:
Filling:
6 individual Soufflé dishes, buttered and lined with wax paper on all sides
8 oz. semi-sweet chocolate
4 tbsp. butter, softened
¼ cup sugar
½ tsp. vanilla
2 boxes peanut butter pattie cookies
2 ½ cups whipping cream
2 tbsp. confectioner’s sugar
½ cup smooth peanut butter
chocolate shavings for garnish
Melt chocolate with 2 tbsp. butter in top of double boiler. While chocolate in melting, prepare crust for parfait.
CRUST: Finely grind 1-½ boxes of cookies. Divide mixture evenly between six prepared molds. Gently pat down cookie mixture to form bottom crust of parfait.
Whip 1 cup whipping cream with ¼ cup sugar and vanilla just until slightly thickened. Add cream mixture to melted chocolate and fold together. Divide chocolate mixture evenly between six molds and tap down lightly.
Whip 1 ½ cups whipping cream with confectioner’s sugar until soft peaks form. Mix peanut butter with 2 tbsp. butter until very smooth and creamy. Fold the 2 mixtures together and divide evenly between the six molds. Smooth tops and tap lightly. Refrigerate at least 4 hours.
Remove from refrigerator at least 30 min. before serving. Place parfait on plate and remove mold. Gently peel away wax paper. Garnish with remaining cookies that have been coarsely chopped and shaved chocolate.