The proof of a delicious parfait is in the pudding. And the graham cracker crust. And the Irish cream enhanced whipped cream.
These little sweethearts are lovely for a party. Individually decorated pudding parfaits topped with a wee bit-o-cocoa powder.
- 1 cup powdered sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 3 large egg yolks
- 2 tablespoons unsalted butter, softened
- 7 ounces of high quality chocolate
- 1 teaspoon vanilla extract
In a medium saucepan, off heat, whisk together powdered sugar, cornstarch, and salt.
Add milk, vanilla and egg yolks.
Whisk well to dissolve cornstarch and beat eggs. Whisking constantly, cook over medium heat until the first large bubble forms and sputters.
Break chocolate bars into small pieces.
That’s about right.
It won’t be pretty at first, but the outcome will be delicious. I promise. Reduce heat to low; still whisking, cook about 1 minute or until chocolate is melted.
Stir butter into hot pudding.
Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill a few hours. Before serving, whisk pudding until smooth.
To make pudding parfaits, process 1 package (about 9 whole graham crackers) until crumbly. Add 6 ounces of melted butter and process until butter is well combined.
Press graham cracker crumbs in the bottom of a serving dish and then add pudding.
To make whipped cream, whip 2 cups of heavy whipped cream in a mixer until soft peaks form. After soft peaks form, add 4 tablespoons of Irish cream (or for non-alcoholic version, add 1 teaspoon of almond or vanilla extract) and about 1/4 cup of powdered sugar. Continue to whip until stiff peaks form. Using a large decorating tip, swirl whipped cream on top of pudding. For extra pretties, dust with cocoa powder.
Best when served in tiny cups with extra skinny, long silver spoons. As soon as possible.
Simply double graham cracker crust to make this recipe into a chocolate pie.