Double Chocolate Pudding Parfait |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An extra dose of decadent chocolate gives this classic layered dessert new life. Ingredients:
2 tablespoons cornstarch |
1/4 cup plus 2 tablespoons sugar, divided |
1/4 cup plus 1 tablespoon unsweetened cocoa powder, divided, plus additional for garnish |
2 cups whole milk |
4 ounces fine-quality semisweet chocolate (no more than 54% cacao if marked), finely chopped |
1 tablespoon unsalted butter |
1 cup chilled heavy cream |
1/4 teaspoon pure vanilla extract |
Directions:
1. Whisk together cornstarch, 1/4 cup sugar, 1/4 cup cocoa, and a pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 3 minutes. Remove from heat and whisk in chopped chocolate and butter until melted. Transfer pudding to a metal bowl and quick-chill by setting in an ice bath and stirring occasionally, about 10 minutes.
2. Meanwhile, beat cream with vanilla and remaining 2 tablespoons sugar and 1 tablespoon cocoa until it just holds stiff peaks. Layer pudding and cream in 8-ounce glasses. Serve dusted with cocoa.
3. Cooks' note: Parfaits can be made 1 hour ahead and chilled, covered.
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