Whether you are looking for something simple yet special to share with your sweetie or you've just had one of those days. This home made double chocolate pudding has you covered.
I for one have had 'one of those days' the kind where nothing has gone particularly, out of the ordinary wrong yet I really just want to punch something and then take a nap. Zero energy to deal with my never ending to do list and feeling defeated with just about everything from making school lunches and dinner to keeping the kids happy and entertained. We won't even talk about the 2+ hours I spent this morning trying to figure out a simple bit of HTML coding on my blog and never did get anything accomplished.
Then there are these parfaits. On one hand, they were simple to make and tasted every bit as decadent as I'd hoped but on the other hand I had a completely different vision as to how they would photograph. How hard is it to make chocolate pudding look good?
O.K. I'm going to a.) Start a diary so you don't have to listen to my complaining and whining here. and b.) pour myself a glass of wine and dig into round two of this pudding. Tomorrow is a different day after all.
TIME 20 MINUTES PLUS CHILLING SERVES 4-6
- 2 1/4 cups whole milk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1 large egg
- 2 large egg yolks
- 5 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
2 cups prepared whipped cream
1-2 cups fresh raspberries
In a medium saucepan, combine 2 cups of milk with 1/4 cup of sugar and bring to a gentle boil over medium-high heat stirring occasionally.
In a small bowl, combine the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a gentle boil over medium-high heat, whisking constantly. Reduce the heat to medium low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2-5 minutes.
In a medium bowl, whisk the whole egg with the egg yolks. Slowly pour the pudding mixture into the eggs while whisking until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
Pour the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If not serving soon, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.)
Layer in a parfait cup with whipped cream and fresh raspberries.
The chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days.
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