No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Peanut-Butter Chocolate Parfait

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

  • prep: 15 mins
    total time: 45 mins
  • servings: 4

Ingredients

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

Cook's Note

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.

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, March/April 2003

Reviews (1)

  • 28 Feb, 2009

    I am lactose intolerant and am wondering if there is something that I can substitute for the cream in this recipe? Thanks for the help.