Name: Double Chocolate Pudding Parfait
Cook time: 25 min
Total time: 35 min
Yield: Makes 6 servings
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

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Double Chocolate Pudding ParfaitRomulo Yanes

An extra dose of decadent chocolate gives this classic layered dessert new life.

Cooks' note:

Parfaits can be made 1 hour ahead and chilled, covered.

Recipe information

Total Time
35 min
Yield
Makes 6 servings

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

Preparation

Step 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.
Step 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.