Celebrate with a Chocolate Parfait Recipe

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Happy National Chocolate Parfait Day!


May 1st is National Chocolate Parfait Day in the U.S.  Parfait is a French word literally meaning “perfect” commonly employed to describe a kind of frozen dessert, beginning in 1894.

Modern parfaits are a layered dish that is usually sweet and traditionally contains whipped cream. They are generally served in tall, transparent glasses and may be made with fruit, chocolate or other ingredients layered alternately with the cream.

This kid-friendly recipe comes from the sadly now defunct, Gourmet magazine.  An extra dose of decadent chocolate gives this classic layered dessert new life.

Double Chocolate Pudding Parfait

Ingredients

2 tablespoons cornstarch

¼ cup plus 2 tablespoons sugar, divided

¼ cup plus 1 tablespoon unsweetened cocoa powder, divided, plus additional for garnish

2 cups whole milk

4 ounces fine-quality semisweet chocolate, finely chopped

1 tablespoon unsalted butter

1 cup chilled heavy cream

¼ teaspoon pure vanilla extract

Ingredients

2 tablespoons cornstarch

¼ cup plus 2 tablespoons sugar, divided

¼ cup plus 1 tablespoon unsweetened cocoa powder, divided, plus additional for garnish

2 cups whole milk

4 ounces fine-quality semisweet chocolate, finely chopped

1 tablespoon unsalted butter

1 cup chilled heavy cream

¼ teaspoon pure vanilla extract

Directions

Whisk together cornstarch, ¼ cup sugar, ¼ 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.

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.

Makes 6 servings.

Cooks’ note:Parfaits can be made 1 hour ahead and chilled, covered.

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