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Flavorful Fridays: Double Chocolate Pudding Parfait

February 26, 2010

My husband is so spoiled. He asks for dessert and instead of giving him fruit (which let’s be honest would be the smarter and healthier option), I instead whip up some time-consuming, delicious concoction to appease his sweet tooth. And most often, this involves some form of chocolate. I found a recipe for a decadent homemade chocolate pudding parfait in Gourmet‘s February 2008 edition that I’ve been wanting to try. Homemade chocolate pudding is thicker and richer than chocolate pudding made from store-bought powder. So, when Will asked for dessert, I thought it would be a good time to give it a try. It’s pretty quick and easy to make, and if you serve these in wine glasses or some other pretty glass, these would be perfect to serve for dessert at your next dinner party.

Double Chocolate Pudding Parfait

Courtesy of Gourmet, February 2008

Serves: 6

Time: 3o minutes


2 Tablespoons cornstarch

1/4 cup plus 2 Tablespoons  sugar, divided

1/4 cup plus 1 Tablespoon unsweetened cocoa powder, divided

2 cups whole milk

4 oz. fine-quality semisweet chocolate, finely chopped

1 Tablespoon unsalted butter

1 cup chilled heavy cream

1/4 teaspoon vanilla extract


Whisk together cornstarch, 1/4 cup sugar, 1/4 cup cocoa, 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.

Meanwhile, beat cream with vanilla and remaining 2 Tablespoons of sugar and 1 Tablespoon cocoa until it just holds stiff peaks. Layer pudding and cream in glasses. Dust with cocoa. Serve and enjoy!

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

One Comment leave one →
  1. Julie permalink
    March 10, 2010 3:34 pm

    This looks DELICIOUS!! 🙂

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