The proof of a delicious Chocolate Pudding Parfaits 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. You’ll need one pie pan or 8 eight-ounce mason jars or oven-safe ramekins.
Chocolate Pudding Parfaits
This pudding is best if made a day before enjoying.
Makes 8 servings.
- 1 cup powdered sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 1 tablespoon vanilla
- 6 egg yolks, room temperature
- 2 tablespoons unsalted butter, softened
- 6 ounces semi-sweet chocolate
- 1 recipe Graham Cracker Crust (recipe below)
- 1 recipe Whipped Cream
- 1 tablespoon cocoa powder or shaved chocolate (optional for a garnish)
Preparing the Chocolate Pudding
In a medium saucepan, off heat, whisk together powdered sugar, cornstarch, salt, milk, and vanilla.
Stir constantly with a flat-bottom utensil. Cook over medium heat until it sputters then remove from heat.
Whisk the egg yolks in a medium bowl.
Whisk a small amount of the hot milk mixture into the eggs. Continue whisking it in a little bit at a time to temper the eggs. This prevents them from curdling. Set the saucepan aside. You will be using it again soon.
Whisk chocolate and butter into the pudding. It won’t be pretty at first, but the outcome will be delicious. I promise.
Pour the pudding back into the saucepan and place over medium heat. Cook and stir often until it sputters again.
Use a fine-mesh sieve to strain pudding into a clean medium-sized bowl. Let the pudding cool to room temperature. Then place plastic wrap right on top of the pudding and chill about six hours before serving.
Preheat the oven to 350°F. Make the Graham Cracker Crust and divide it between eight jars. Place the jars on a baking sheet and carefully place them in the oven. Bake for 10 minutes and then remove them from the oven and allow them to cool enough that you can touch them.
Divide the pudding between the eight jars and put the lids on & refrigerate until they’re ready to serve.
Make the Whipped Cream. Using a large decorating tip, swirl the whipped cream on top of the pudding.
For extra pretties, you can dust with cocoa powder or shaved chocolate.
Graham Cracker Crust
- 9 whole graham crackers
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 1/4 cup (or 2 ounces) unsalted butter, melted
Crush graham crackers in a food processor. Add sugar, salt, and melted butter. Process until similar to wet sand texture.