MILK CHOCOLATE PUDDING PARFAITS WITH RASPBERRIES
Categories Milk/Cream Berry Chocolate Dairy Egg Dessert Valentine's Day Kid-Friendly Raspberry Chill Bon Appétit Small Plates
Yield 6 Servings
Number Of Ingredients 11
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.
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- For the pudding, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt in a 2-quart heavy saucepan. Gradually whisk in milk and cream. Bring to a boil over medium- high heat, whisking constantly. Boil, whisking for 2 minutes. Remove from heat and whisk in chocolate chips and vanilla extract. Stir until melted and smooth.
- Transfer pudding to about 7 small dishes, glasses or jars. Cover the surface with plastic wrap, to prevent a skin from forming, and place in the fridge until cool and set, about 2 hours overnight. In the meantime, make the whipped cream and raspberry sauce.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the confectioners' sugar until soft peaks form, about 3-4 minutes on medium-high speed. Set in the fridge until ready to assemble.
- To make the raspberry sauce, place the thawed raspberries in the bowl of a food processor fitted with a blade attachment. Add sugar and purée until the raspberries form a smooth sauce. Taste and add more sugar to your liking, mixing again to combine. Transfer raspberry purée to a fine mesh strainer fit over a medium bowl. Press the puree through the strainer, until only seeds remain in the strainer. Discard the seeds.
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