Chocolate Pudding Parfaits
Silvana Nardone
From Every Day with Rachael Ray
March 2007
SERVES FOUR
Prep Time: 10 min (plus chilling)
Cook Time: 10 min
8 ounces semisweet chocolate, chopped
2 to 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 and
refrigerate until cold, about 2 hours.
5. Scoop the chocolate pudding
into individual cups and top with
the whipped cream and cookies.
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