The combination of Chocolate and peanut butter is probably one of the best combinations. Combining these two ingredients in a mini parfait is a no-brainer, right?
Last month, Dave and I made it over to the fairgrounds in Burlington, KY for the Burlington Antique Show. Although we have made it to this show many times over the years, this past show seems to be the biggest I’ve ever seen. We didn’t even make it to all of the booths!
However, I did find these adorable pressed glass parfaits and couldn’t resist. There are only four, but I imagined how pretty a mini dessert parfait would look in them. The grandkids will love them!
This recipe makes 6 mini desserts. Unfortunately, I only have the four glass parfaits. With the leftover pudding and peanut butter whipped cream, I made pudding pops and froze them.
Chocolate Peanut Butter Mini Parfaits
Makes 3 cups or 6 mini desserts
- 2 cups + 2 Tablespoons cold milk, divided
- 2 Tablespoons peanut butter
- 1/4 cup Peanuts – chopped
- * 1 cup stabilized whipped cream (recipe below)
- 1 pkg (4-serving) JELL-O Chocolate Flavor Instant Pudding
Peanut Butter Whipped Cream Mixture
First, in a small bowl, add two Tablespoons of milk to the peanut butter. Stir until well blended.
Then, stir in half of the chopped peanuts.
Stir the peanut mixture into the stabilized whipped cream. Set aside.
Chocolate Pudding
Pour the remaining 2 cups of milk into a medium mixing bowl. Add the pudding mix and beat with a wire whisk until well blended. This should take just 1 to 2 minutes.
Assembling the Parfait
Spoon half of the pudding mixture into 6 parfait glasses. Cover with the peanut butter whipped cream mixture.
Instead of spooning, I chose to spoon the pudding and peanut butter mixtures into Ziplok bags, snip one corner off, and pipe into the little parfait glasses. It's much easier and neater.
Top with the remaining pudding mixture. Garnish with chopped peanuts.
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Makes 1-1/2 cups stabilized whipped cream.
- 3/4 cup Heavy Whipping Cream
- 5-5/8 tsp. Powdered Sugar
- 3-1/2 tsp. Meringue Powder
- 1/2 tsp. Vanilla
Chill a medium-sized mixing bowl and mixer beaters in the freezer for 20 minutes. Pour the heavy whipping cream into the bowl. Add the powdered sugar and beat until thickened. Then, mix in the Meringue Powder and 1/2 teaspoon of vanilla. Whip until stiff peaks form.
Embellish with a Chocolate Monogram
I could have stopped after garnishing the tops with chopped peanuts. To make them even more unique, I decided to make monogram chocolate discs.
(We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!)
To do this, melt some semi-sweet chocolate chips. I just melted a handful in a glass bowl on my warming burner. To thin the chocolate a little, I added a small piece of food-grade paraffin wax melted and stirred it in, too. Add just enough to loosen it up a little.
Then, I dropped a dab of melted chocolate onto a piece of parchment. Next, I used a monogram wax seal stamp to press gently into the chocolate.
A note here, I typically have a little Ziploc bag with ice in it to chill the metal wax seal stamp for wax seals. This time, the first one came out perfectly, but the next one was not so great. I pulled the ice pack for our casserole carrier out of the freezer and set the wax stamp head on it.
The ice pack seemed to chill the stamp better. I stamped the next chocolate dab with the monogram stamp and held it for 10 seconds. You know, 1-1000, 2-1000, etc. Each one came out perfectly.
Aside from looking amazing, these really taste good and they are so simple!
Here are some additional ideas to make your parfaits more special:
- For a cute presentation, use small glasses or jars to serve the parfaits.
- Top with chopped peanuts or chocolate shavings for added texture and flavor.
- Consider adding layers of crushed cookies for added crunch
- Experiment with different types of nut butter, such as almond or cashew, for a twist on the classic peanut butter and chocolate combination.
- Add fresh fruit, such as sliced bananas or strawberries, for a pop of color and added nutrition.
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MiloTree
Chocolate Peanut Butter Mini Parfaits
Chocolate pudding with a peanut butter whipped cream layer, topped with whipped cream and a chocolate medallion.
Ingredients
- 2 cups + 2 Tablespoons cold milk, divided
- 2 Tablespoons peanut butter
- 1/4 cup Peanuts - chopped
- * 1 cup stabilized whipped cream (recipe below)
- 1 pkg (4-serving) JELL-O Chocolate Flavor Instant Pudding
Stabilized Whipped Cream
- 3/4 cup Heavy Whipping Cream
- 5-5/8 tsp. Powdered Sugar
- 3-1/2 tsp. Meringue Powder
- 1/2 tsp. Vanilla
Instructions
Makes 3 cups or 6 mini desserts
Peanut Butter Whipped Cream Mixture
First, in a small bowl, add two Tablespoons of milk to the peanut butter. Stir until well blended.
Then, stir in half of the chopped peanuts.
Stir the peanut mixture into the stabilized whipped cream. Set aside.
Chocolate Pudding
Pour the remaining 2 cups of milk into a medium mixing bowl. Add the pudding mix and beat with a wire whisk until well blended. This should take just 1 to 2 minutes.
Assembling the Parfait
Spoon half of the pudding mixture into 6 parfait glasses. Cover with the peanut butter whipped cream mixture.
Instead of spooning, I chose to spoon the pudding and peanut butter mixtures into Ziplok bags, snip one corner off, and pipe into the little parfait glasses. It's much easier and neater.
Top with the remaining pudding mixture. Garnish with chopped peanuts.
*Stabilized Whipped Cream
(We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!)
Makes 1-1/2 cups stabilized whipped cream.
- 3/4 cup Heavy Whipping Cream
- 5-5/8 tsp. Powdered Sugar
- 3-1/2 tsp. Meringue Powder
- 1/2 tsp. Vanilla
Chill a medium-sized mixing bowl and mixer beaters in the freezer for 20 minutes. Pour the heavy whipping cream into the bowl. Add the powdered sugar and beat until thickened. Then, mix in the Meringue Powder and 1/2 teaspoon of vanilla. Whip until stiff peaks form.
Embellish with a Chocolate Monogram
I could have stopped after garnishing the tops with chopped peanuts. To make them even more unique, I decided to make monogram chocolate discs.
(We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!)
To do this, melt some semi-sweet chocolate chips. I just melted a handful in a glass bowl on my warming burner. To thin the chocolate a little, I added a small piece of food-grade paraffin wax melted and stirred it in, too. Add just enough to loosen it up a little.
A note here, I typically have a little Ziploc bag with ice in it to chill the metal wax seal stamp for wax seals. This time, the first one came out perfectly, but the next one was not so great. I pulled the ice pack for our casserole carrier out of the freezer and set the wax stamp head on it.
The ice pack seemed to chill the stamp better. I stamped the next chocolate dab with the monogram stamp and held it for 10 seconds. You know, 1-1000, 2-1000, etc. Each one came out perfectly.
Aside from looking amazing, these really taste good and they are so simple!
