Mudslide Parfaits

By MooK

Ingredients

• For the Filling:
• 2 large egg yolks, slightly beaten
• 3 Tbsp. all purpose flour
• 1/3 c. granulated sugar
• Dash of salt
• 3/4 c. milk
• 3/4 c. Kahlua or other coffee liqueur
• 1 tsp. vanilla extract
• 4 oz. dark chocolate chips
• For the topping:
• 3/4 c. heavy whipping cream
• 1 Tbsp. Baileys Irish Cream
• 1/4 c. powdered sugar
• 1/2 c. hot fudge sauce
• 3/4 c. crushed Oreos

Preparation

Step 1

For the filling:
Place egg yolks in a separate bowl and set side.

In a medium saucepan, add the flour, sugar, and salt and whisk to combine.
Add the milk, Kailua, and vanilla extract.

Heat the mixture over medium-low heat, whisking constantly.

Once the mixture is warm (but not boiling) pour about ¼ c. of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.

Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.

Whisk until the pudding starts to thicken, then add chocolate chips and continue whisking until the pudding starts to thicken.

Pour the pudding into a medium bowl and cover with clear plastic wrap (directly on the pudding surface), then poke a few holes in the plastic wrap with a toothpick.

Allow the pudding to cool on the counter for at least 1 hour before refrigerating.
Refrigerate 2-3 hours until the pudding has cooled and is firm.

For the topping:
Place a mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.

Pour the heavy whipping cream into the child bowl and use an electric mixer to beat on medium-high speed until the cream gets bubbly.
Add the Baileys and the powdered sugar and continue beating on high speed until stiff peaks form.

*This will be slightly less stiff than a traditional whipped cream due to the liqueur.
*Topping can be prepared in advance or right before serving.

To assemble the parfaits:
Heat the hot fudge sauce according to instructions on the jar.
Pick up your parfait glass and turn it sideways, then use a spoon to drizzle hot fudge on the inside edges of the glass, gently rotating the glass as you go. Repeat with remaining glasses.

Pour 2-3 Tbsp. cookie crumbs in the bottom of each glass.
Pour pudding into a piping bag and pipe it into the glasses. (You can also use a spoon.)

Spread pudding out to the edges of the glass.
Pipe topping onto the pudding, dividing evenly among the glasses.
Garnish with remaining crushed Oreos.
Serve immediately or refrigerate until ready to serve.