- 4
- 10 mins
- 35 mins
Ingredients
- 2 Tbs. cornstarch
- 1/4 C plus 2 Tbs. sugar, divided
- 1/4 C plus 1 Tbs. unsweetened cocoa powder, divided, plus additional for garnish
- 2 C whole milk
- 4 oz. fine-quality semisweet chocolate (no more than 54% cacao if marked), finely chopped
- 1 Tbs. unsalted butter
- 1 C chilled heavy cream
- 1/4 tsp. pure vanilla extract
Preparation
Step 1
Whisk together cornstarch, 1/4 cup sugar, 1/4 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.
Notes:
The Gourmet suggestion, if you want to make these ahead, is to do so an hour before serving. We made them and chilled them for about five hours before chowing down, though, and they tasted excellent, with no filmy skin like you get with box pudding. In fact, I’m pretty sure these were meant to be more enjoyable after being well-chilled.
Also, their serving size was for six portions, but c’mon, people. You need to be generous with these. Granted, we didn’t have parfait cups. We used some 8 oz. juice glasses instead, and you can tell they weren’t overflowing. Sure, nearly so, but if I’d been served any less than that I’d have cried while I licked the spoon.