Chocolate Pudding Parfaits Recipes

CHOCOLATE MINT PARFAITS

Steps:

• In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes; set aside. In a small bowl, beat the cream cheese, sugar, extract and remaining milk. Fold in whipped topping. , Spoon half of the pudding into four parfait glasses. Top with half of cream cheese mixture. Repeat layers. Garnish with candies if desired.

CHOCOLATE PUDDING PARFAITS

Steps:

• In a medium bowl, mix the chocolate and cocoa powder and set aside.
• In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around the edges).
• 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.
• 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.
• Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.

MILK CHOCOLATE PUDDING PARFAITS WITH RASPBERRIES

Steps:

• 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.
• 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.
• 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.