Chocolate Dreamsicle Parfait for #fwcon {Recipe}

Chocolate Dreamsicle Parfait Why Create The Parfait?

In less than two months, the Food & Wine Conference (#fwcon) in Orlando, Florida is happening. I’ve never attended this event, but would certainly love to see what it’s all about. Thanks to winnings & sponsorships, I’ve been to my share of conferences over the years. However, my measly blogger’s pay doesn’t allow for too many these days. Thanks to Dixie Crystals Pure Cane Sugar, I now have a chance! The contest requires a recipe creation for a brownie based dessert. There are three prizes, however, first place includes: $500 gift card, Full conference pass to the Food & Wine Conference, the dessert will be a featured dessert at the conference and recipe postings on the Dixie Crystals and Imperial Sugar websites. High stakes, people.

Since I’m an advocate for using local products and flavors, I thought it would only be right to include Florida oranges in my dessert recipe (totally aside from the fact that orange chocolate is my very-bestest- most-favorite fruit chocolate combo eveh.) Creamy but light, rich but refreshing, this chocolate dreamsicle parfait is a perfect summer treat. Three components build this dessert. No worries, each of them are rather easy. Start with the brownie layer. Then, while the brownies are baking, mix up the orange Custard cream. While the brownies are cooling, make the homemade whipped cream and you are close to finished! No boxed or artificial ingredients here…just whole foods coming together for one big mouth party. I hope you enjoy it as much as I am [right at this moment.]

parfait collage

Orange Fudgy Brownies
Here is the first step in making the Chocolate Dreamsicle Parfaits (I always prefer to use organic ingredients)
  • 1½ sticks Butter
  • 2 c. Dixie Crystals Pure Cane Sugar
  • 1 c. Cocoa
  • 1 t. Sea Salt
  • ½ t. Baking Powder (non-aluminum)
  • 1 TB Vanilla
  • 2 t. Fresh Orange Zest
  • ⅓ c. Fresh Squeezed Orange Juice
  • 3 Farm Fresh Eggs
  • 1 c. Unbleached Flour (or ½ c. unbleached flour & ½ c. white whole wheat flour, if you feel the need to throw in some "health")
  1. Pre-heat oven to 325 F. Spray the sides of a 17¾" x 11½" lipped baking pan and line bottom with parchment paper.
  2. In a medium saucepan, melt butter over low heat. Add sugar and stir until hot (it will not dissolve all of the way.) Take off the heat. Add the cocoa, salt, baking powder, vanilla, orange zest and orange juice. Whisk in the eggs one at a time. Once the mixture is pretty smooth, add in the flour.
  3. Spread mixture evenly over prepared baking pan. Bake for 20 minutes. Remove from oven and let cool completely. The brownie layer will be fudgy but firm and done. (do not overbake)
  4. Once cool, cut into shapes to fit your container. In this case, I used ½ c. canning jars. Since the jar is smaller at the bottom that it is at the top, each one needed a circle cut with a juice glass and another cut with the top of the jar.

Orange Vanilla Bean Custard Cream
This is the 2nd component in the Chocolate Dreamsicle Parfaits.
  • ½ c. Dixie Crystals Pure Cane Sugar
  • 2 TB Unbleached Flour
  • 1 TB + 1 t. Cornstarch (I like non-gmo)
  • ½ t. Sea Salt
  • 2 Farm Fresh Eggs
  • 2 c. 2% or Whole Milk (skim can be used to lower fat content however the cream will be thinner)
  • Zest of one large orange
  • ½ Vanilla Bean, scraped
  • 6 TB Butter
  • ½ t. Vanilla
  1. Mix the sugar, flour, cornstarch, salt and eggs in a medium saucepan (with no heat.)
  2. Separately, add the orange zest and vanilla beans to the milk. Boil the milk either on the stove or in the microwave (whatever is easiest for you.)
  3. Slowly whisk the the hot milk into the egg mixture, whisking constantly to prevent lumps.
  4. Bring the entire mixture to a boil, again, whisking constantly. When the mixture is thick (and you see it start to "blurp" in the center) remove it from the heat. Stir in the butter and vanilla and mix until combined.
  5. Place mixture in a bowl, cover with plastic wrap (push down the wrap right onto the surface of the cream) and refrigerate until cool.

Grand Marnier Whipped Cream
This is the 3rd component of the Chocolate Dreamsicle Parfaits
  • 1 pint Heavy Whipping Cream
  • 3 TB Powdered Sugar
  • ½ t. Vanilla
  • 1 t. Grand Marnier (orange extract can be used if liquor is an issue)
  1. Chill stand mixer bowl and whisk attachment in freezer until frosty (10 minutes)
  2. Place all ingredients in the bowl and whip on high just until thick. Don't overbeat or you'll end up with little flakes of butter in your whipped cream. (as if that's a bad thing)

Chocolate Dreamsicle Parfait Assembly
How to assemble the Chocolate Dreamsicle parfaits
  • 3 components above
  • Cup or ½ cup canning jars, or similar parfait containers
  • Pastry bags and tips (to make things easier; small spoons can work too)
  • 15 oz can Mandarin Oranges, drained and placed on paper towels to "dry"
  • Garnish: cocoa & chocolate pieces
  1. To make assembly easier, place your whipped cream and custard each in a pastry bag fitted with a simple tip.
  2. In your container, layer a slice of brownie, orange custard, whipped cream and orange segments. Then, top with another brownie layer and orange custard. Finish with a dollop of whipped cream and garnish with a piece of chocolate, orange segment and a light sprinkling of cocoa. Chill overnight for best flavor.Place in the refrigerator until serving.


2 Responses to Chocolate Dreamsicle Parfait for #fwcon {Recipe}
  1. Cool! I didn’t even know you were considering attending the conference, so I hope I get to meet you in person. I like this creative take on a brownie dessert!

    • Toni
      May 30, 2014 | 12:25 PM

      Stuntman! Actually, I wasn’t considering the conference until I found out about the cooking contests. Would be great to meet! I’m crossing my fingers and hoping for the best! :)

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