Double Chocolate Pudding Parfait

american chocolate dessert valentine's day kid-friendly winter chill simmer gourmet vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher small plates

Ruth Cousineau

Makes 6 servings

Source

Ingredients

2 tablespoons cornstarch

1/4 cup plus 2 tablespoons sugar, divided

1/4 cup plus 1 tablespoon unsweetened cocoa powder, divided, plus additional for garnish

2 cups whole milk

4 ounces fine-quality semisweet chocolate (no more than 54% cacao if marked), finely chopped

1 tablespoon unsalted butter

1 cup chilled heavy cream

1/4 teaspoon pure vanilla extract

Method

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.