- 30 mins
- 90 mins
Ingredients
- CHOCOLATE HEARTS:
- 1/2 cup orange marmalade
- 1/4 cup orange juice
- 1/2 tsp cornstarch
- 1 Tbsp cold water
- 1/2 tsp orange extract
- 1 carton (8oz) frozen whipping topping, thawed
- yellow and red liquid food coloring, optional
- 1 pkg (8oz) cream cheese, softened
- 1 cup (8oz) sour cream
- 1/2 cup cold milk
- 1 pkg (3.4oz) instant vanilla pudding
- chocolate hearts, optional
- 1/2 cup semisweet chocolate chips
- 1/4 tsp shortening
Preparation
Step 1
In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for 4 minutes or until thickened. Remove from the heat; stir in extract. Cool completely. Fold in whipped topping. Tint orange with yellow and red food coloring, if desired. In a large mixing bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Cut a large hole, in the corner of a pastry or plastic bag, fill half full with cream cheese mixture. Press bag slightly to flatten. Cut a small hole in another bag, insert star tip No. 21. Place filled bag in empty bag; fill empty bag with orange mixture. Pipe in a swirled design in parfait glasses. Chill. Garnish with chocolate hearts, if desired.
CHOCOLATE HEARTS:
In a microwave or heavy saucepan, melt 1/2 cup semisweet chocolate chips and 1/4 tsp shortening; stir until smooth. Cut a small hole in the center of a pastry or plastic bag; fill with melted chocolate. Pipe two overlapping 1 inch hearts onto waxed paper. Repeat to make three more sets of hearts. Let dry for 2-3 minutes. Store at room temperature in an airtight container