Peanut-Butter Chocolate Parfait

Everyone's favorite flavor combination swirls together in this creamy parfait.

  • Prep:
  • Total Time:
  • Servings: 4
Peanut-Butter Chocolate Parfait

Source: Everyday Food, March/April 2003


For the Chocolate Cream

  • 1/2 cup semisweet chocolate chips
  • 3/4 cup heavy cream

For the Peanut Butter Cream

  • 3/4 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 cup smooth peanut butter

For the Topping

  • 1/4 cup roughly chopped salted peanuts


  1. Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.

  2. Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.

  3. To assemble: Divide peanut-butter cream equally among four juice glasses; top each with chocolate cream and peanuts. Cover with plastic wrap. Chill until ready to serve.

Cook's Notes

You can also use the peanut-butter and chocolate creams to make other treats: Peanut-Butter and Chocolate Frosted Cupcakes, Peanut-Butter Chocolate Ice-Cream Cones, Peanut-Butter Chocolate Pie, and Peanut-Butter Chocolate Sandwiches. The recipe can be doubled or tripled and refrigerated for up to four days or frozen for up to two weeks.


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