Ingredients with Measurements:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chocolate shavings or sprinkles for garnish
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Electric mixer
- Piping bag
- Parfait glasses or jars
Step-by-step instructions:
1. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt.
2. Gradually whisk in the milk until the mixture is smooth.
3. Whisk in the egg yolks until well combined.
4. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Reduce the heat to low and continue cooking for 2-3 minutes, stirring constantly.
6. Remove the pan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
7. Transfer the pudding to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
8. Chill the pudding in the refrigerator for at least 2 hours or until completely chilled.
9. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Transfer the whipped cream to a piping bag.
11. To assemble the parfaits, spoon a layer of chocolate pudding into the bottom of each glass or jar.
12. Pipe a layer of whipped cream on top of the pudding.
13. Repeat the layers until the glasses or jars are filled, ending with a layer of whipped cream.
14. Garnish with chocolate shavings or sprinkles.
15. Serve immediately or chill until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Chilling time: 2 hours
5. Temperature:
Cook over medium heat and chill in the refrigerator.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories per serving: 400
Total fat: 23g
Saturated fat: 14g
Cholesterol: 195mg
Sodium: 210mg
Total carbohydrates: 43g
Dietary fiber: 1g
Sugars: 32g
Protein: 7g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or coconut milk.
- Heavy cream can be substituted with whipped coconut cream or whipped cream cheese.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add a layer of crushed cookies or graham crackers between the pudding and whipped cream layers.
- Top the parfaits with fresh berries or sliced bananas.
- Use white chocolate pudding instead of chocolate pudding.
- Add a tablespoon of instant coffee granules to the pudding mixture for a mocha flavor.
Tips and tricks:
- Make sure to whisk the pudding constantly while cooking to prevent lumps from forming.
- Pressing plastic wrap directly onto the surface of the pudding will prevent a skin from forming.
- Chill the pudding for at least 2 hours to allow it to set properly.
Storage instructions:
Store the parfaits in the refrigerator for up to 2 days.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the parfaits in clear glass jars or glasses to show off the layers.
Garnishes:
Garnish with chocolate shavings or sprinkles.
Pairings:
Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the pudding is too thick, whisk in a little more milk until it reaches the desired consistency.
- If the pudding is too thin, whisk in a little more cornstarch.
Food safety advice:
Make sure to cook the pudding until it comes to a boil to ensure that the egg yolks are cooked through.
Food history:
Pudding has been around since ancient times and was originally made with meat and blood. The sweet version of pudding that we know today originated in England in the 17th century.
Flavor profiles:
Rich and chocolatey with a creamy and fluffy texture.
Serving suggestions:
Serve the parfaits as a dessert after a meal or as a sweet treat anytime.
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