Chocolate Pudding Parfaits

March 2007
Chocolate Pudding Parfaits

by 10 people

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Make everybody happy with their own individual, dreamy chocolate parfaits.

Makes: 4 servings

Prep: 10 mins

Cook: 10 mins

  • 8 ounces semisweet chocolate, chopped
  • 2 - 3 tablespoons unsweetened cocoa powder, sifted
  • 3 cups half-and-half
  • 1/2 cup sugar
  • 1 large egg plus 2 egg yolks
  • 1 cup heavy cream, whipped
  • 8 Oreo cookies, chopped
  1. In a medium bowl, mix the chocolate and cocoa powder and set aside.
  2. In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around the edges).
  3. In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes. Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan. Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minute.
  4. Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth. Let cool slightly, then press plastic wrap onto the surface to cover; refrigerate until cold, about 2 hours.
  5. Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.
  • Use a large knife for easy chopping.
  • Strain out any curdled bits with a fine sieve.
  • Cool the pudding quickly by setting the bowl in a larger bowl filled with ice and water.
  • Press plastic wrap on the surface to prevent a skin from forming.
Tip Double duty
  • Turn the refrigerated custard into gelato - just pour into your ice-cream machine and churn.