Gooood morning, Phoenix!
Oh wait, I still live in Colorado. These temperatures are messing with my mind. I don’t know why I’m so over the heat this summer — we still have a long way to go.
Perhaps it is that my dessert line has me in the kitchen 24/7, and baby, it’s hot up in there! I’m glad the orders are coming in, and I’m hoping it will provide for a lovely trip to an ocean, or maybe a pool with a cabana boy. I’m just saying.
All right, let’s concentrate on this week’s treat. Chocolate Raspberry Parfaits. A nice, cool concoction with no oven needed. Sometimes the best desserts are the ones that are simple and allow the few ingredients to shine.
Having delicious whipped cream as one of the main ingredients allows a perfect canvas for fruit, nuts, or really anything you desire. I am whipping cream and making a simple chocolate mousse, then layering them with fresh raspberries.
Perfection!
This will please your palate like no other. Just imagine lying by a pool, being served this luscious dessert by a cabana boy. And I’m sure he would bring champagne — all good cabana boys do. You might forget about the heat wave, if only for a moment, or however long it takes to drink a bottle — I mean glass — of bubbly.
Raspberries are bright and beautiful right now, which will only add to your enjoyment, so this really is a win/win treat. Swap out your favorite berry if you must, but no excuses. Just do it. I turn to Nike for all my encouraging baking phrases.
Now, my friends, follow the directions, put some love into it, and invite me over when it’s done.
Sometimes the best desserts are the ones that are simple and allow the few ingredients to shine.
Chocolate Raspberry Parfaits
1 cup semi-sweet or bittersweet chocolate (chips or coarsely chopped chocolate) 2 cups heavy whipping cream (one pint) 1 tsp. vanilla 1 cup raspberries (plus a few for garnish) 2 tbsp. granulated sugar 1/2 cup sliced almonds powdered sugar for garnish
Slowly melt chocolate in double boiler (or very slowly in microwave), stirring occasionally. Remove from heat and set aside.
In small bowl, mash raspberries and sugar together until raspberries have lost their form.
In large mixing bowl, beat the heavy whipping cream and vanilla until soft peaks form. Take half of the whipped cream out and place in another mixing bowl.
In one bowl of whipped cream, slowly fold in the melted chocolate. In the other bowl of whipped cream, fold in the raspberry/sugar mix.
Layer the raspberry whipped cream with the chocolate whipped cream in nice serving glasses (parfait glasses, wine glasses or water glasses), top with sliced almonds and a few fresh raspberries. Dust with powdered sugar. Enjoy!
Note: You can also layer in a large, clear serving bowl if you prefer. If you have extra almonds and raspberries, place a few in between the two whipped creams, as well as on top.
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak at the Deuce. To chat and/or send comments and suggestions, write to [email protected].
