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White Chocolate Mousse Parfaits
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White Chocolate Mousse Parfaits

2 Hours 50 Minutes
15 Min Prep
2 Hr 50 Min Cook
Create airy White Chocolate Mousse Parfaits when you're feeling particularly fancy. This mousse flavored with white chocolate and a hint of lemon is layered in parfait glasses with crushed amaretti cookies. Try these White Chocolate Mousse Parfaits and enjoy their elegance.
What You Need
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6 servings
Original recipe yields 6 servings
1 env. KNOX Unflavored Gelatine
1/4 cup sugar
1 tsp. grated lemon zest
2 cups milk, divided
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1 cup thawed COOL WHIP Whipped Topping
6 amaretti or small biscotti cookies, chopped
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Let's Make It
1
Mix gelatine, sugar and lemon zest in medium saucepan. Stir in 3/4 cup of the milk; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat. Add chocolate; stir until completely melted. Gradually add remaining 1-1/4 cups milk, stirring until well blended.
2
Refrigerate 30 min. or until mixture is consistency of unbeaten egg whites, stirring occasionally. Gently stir in whipped topping.
3
Spoon half of the gelatine mixture evenly into six 8-oz. parfait glasses. Top with the chopped cookies and remaining gelatine mixture. Refrigerate 2 hours or until set. Store leftover parfaits in refrigerator.
Kitchen Tips
Size-Wise
With their built-in portion control, these parfaits make great treats!
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 95mg
4%
Total Carbohydrates 41g
15%
Dietary Fibers 0g
Sugars 36g
72%
Protein 6g
12%
Vitamin A
4%
Vitamin C
0%
Calcium
15%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, one parfait each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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