PB&J Chocolate Parfaits
Posted by Theo Chocolate on Jan 22nd 2021
An indulgent ode to the nostalgia and love of childhood treats!
Peanut butter and jelly; it is hard to improve such a classic combo! But we think chocolate adds a delicious twist on this childhood favorite. This silky and creamy parfait is the perfect dessert to wrap up a Valentine's Day dinner.
Ingredients
For the Chocolate Cream
- 2x Theo Raspberry Cocoa Nib 55% Dark Chocolate bars, finely chopped
- 3/4 cup heavy cream
For the Peanut Butter Cream
- 3/4 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon of salt
- 1/2 cup smooth peanut butter
For the Raspberry Layer
- ¼ cup raspberry jelly
For the Topping
- Extra crumbles of the Theo Raspberry Cocoa Nib 55% Dark Chocolate
- 1/4 cup roughly chopped salted peanuts
- 2x, Theo Peanut Butter & Jelly Cups
Instructions (serves 3):
- Make the Chocolate Cream: Place finely chopped chocolate in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chocolate, 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.
- Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar and salt. Then fold whipped cream into peanut butter.
- To assemble: Pour a little bit of the Raspberry Jelly on the sides of the parfait glasses. Then divide peanut butter cream equally among the glasses and then top each with chocolate cream.
- Top each glass with extra chocolate crumbles, peanuts, and a PB&J Cup. Cover with plastic wrap. Chill until ready to serve.