Milk Chocolate Pudding Parfaits with Raspberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup plus 2 tablespoons sugar |
1/4 cup unsweetened cocoa powder |
2 tablespoons cornstarch |
3 1/4 cups whole milk |
4 large egg yolks |
2 large eggs |
8 ounces milk chocolate, finely chopped |
2 tablespoons unsalted butter |
1 teaspoon vanilla extract |
2 1/2-pint baskets fresh raspberries |
1 1/2 cups chilled whipping cream |
Directions:
1. Whisk 1/2 cup sugar, cocoa and cornstarch in heavy large saucepan. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens slightly, about 4 minutes. Remove from heat.
2. Whisk yolks and eggs in large bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk over medium heat until mixture thickens, about 5 minutes (do not boil). Remove from heat. Add chocolate, butter and vanilla; whisk until mixture is smooth. Cool 10 minutes, whisking occasionally.
3. Spoon 1/4 cup pudding into each of 6 Champagne glasses. Top each with 4 raspberries. Repeat layering 1/4 cup pudding and 4 raspberries in each glass. Divide remaining pudding among glasses. Cool completely. Beat cream and 2 tablespoons sugar in large bowl to stiff peaks. Top parfaits with cream. Chill at least 2 hours and up to 8 hours. Top with remaining berries.
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