Peanut-Butter Chocolate Parfait

41 Ratings
  • 5 10
  • 4 19
  • 3 6
  • 2 5
  • 1 1

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

Everyday Food, March/April 2003

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Recipe Summary test

prep:
15 mins
total:
45 mins
Servings:
4
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Ingredients

For the Chocolate Cream
For the Peanut Butter Cream
For the Topping

Directions

  • 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.

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  • 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.

  • 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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Reviews (1)

41 Ratings
  • 5 10
  • 4 19
  • 3 6
  • 2 5
  • 1 1
Martha Stewart Member
02/28/2009
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.
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