NATIONAL CHOCOLATE PARFAIT DAY

We have a hard time resisting a sweet celebration for National Chocolate Parfait Day on May 1. The delicious layers of chocolate, cream, and more chocolate sweetly stacked together is enough to make us skip lunch and go straight to dessert.

Enjoying a delicious chocolate parfait on May 1 would be the perfect way to end your day, or start it. We will leave that up to you to decide. We simply provide you with an opportunity to indulge on the scrumptious food holiday.

In French, the word parfait means perfect. French and Americans, however, have a differing opinions on what a parfait really is. The traditional French parfait is made by boiling cream, adding egg, sugar and syrup then creating a custard-type puree, which is then frozen. Americans, on the other hand, layer ingredients of differing varieties. Both French and Americans use a clear, tall glass when serving a chocolate parfait.

While National Chocolate Parfait Day focuses on the chocolate parfait, that does not mean you cannot experiment with other fresh flavors. For example, fresh fruit and cream go quite well with chocolate. You can top can add other ingredients, such as pretzels or cookie bits. The options are limitless and can only be hindered by by your imagination.

Some people may consider a chocolate parfait a comfort food. Though a parfait can be made into a healthy food, today is about indulging and treating yourself with a chocolate parfait! We will, however meet the healthy people half way by recommending adding strawberries or raspberries to your parfait.

Enjoy your version of a chocolate parfait today with family and friends. Create a chocolate parfait bar with a variety of ingredients to all everyone to build their own parfait.

We were unable to find the creator of this fun food holiday. Our research did find this scrumptious dessert dates back to 1894 and seems to have originated in France.

Mexican Chocolate Fluff Pie

Ing--- 1 pkg. Oreos 1/2 cup unsalted butter (melted) 1/4 tsp. instant espresso powder (for crust) 1 tsp. instant espresso powder (for filling) 2 Tbsp. hot water 1 pkg. dark chocolate chips (10 oz. per package) 5 Tbsp. heavy whipping cream (plus 1 1/2 cups, divided) 1 cup confectioners' sugar (for filling) 1 pkg. cream cheese (8 oz. per package, softened) 1 tsp. ground cinnamon 1/2 tsp. cayenne pepper (or paprika) 1 cup heavy whipping cream (for topping) 4 Tbsp. confectioners' sugar (for topping) 1 Tbsp. nonfat dry milk powder 1 tsp. vanilla

Directions Line bottoms of 2 greased 6 inch springform pans with parchment; set aside. Place cookies in Processor. Pulse until fine crumbs form. Transfer to a medium bowl. Stir in butter and 1/4 teaspoon espresso powder. Reserve 1/4 cup crumb mixture for topping. Press remaining crumbs onto bottoms and 2 inches up sides of prepared pans. Place pans on a baking sheet. Bake 325 deg 5 minutes. Cool on a wire rack.

Filling, in a small bowl dissolve 1 teaspoon espresso powder in hot water. In a large microwave-safe bowl, melt chocolate and 5 tablespoons cream; stir until smooth. Cool completely. In Stand Mixer, beat remaining 1 1/2 cups cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Set aside. In Stand Mixer, beat cream cheese until smooth. Slowly beat in cooled chocolate mixture until combined. Beat in 3 teaspoons espresso mixture, cinnamon and cayenne. Gently fold in whipped cream. Pour into cooled crusts. Refrigerate, covered, until chilled, at least 2 hours.

For topping, beat cream until it begins to thicken. Add confectioners' sugar, dry milk powder and vanilla; beat until stiff peaks form. Using a large cookie scoop or piping bag, decorate pies as desired; sprinkle with reserved crumb mixture. Refrigerate, covered, up to 4 days.

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