Parfaits are so pretty and very easy to prepare ahead of time, which makes them convenient for parties and picnics. Use the cutest vintage glassware or jars that fit a single serving. Each one gets layered with slices of cake, pudding, and whipped cream, all sprinkled with mini chocolate chips.
MAKES 6 or 8 parfaits (depending on what size container you use)
INGREDIENTS
FOR THE CHOCOLATE PUDDING
1 cup (200g/7.1oz) granulated sugar
½ cup (60g/2.1oz) unsweetened dark cocoa powder (22 to 24%), sifted
¼ cup (30g/1oz) cornstarch, sifted
¼ teaspoon salt
3 cups (1.5kg/52.9oz) whole milk
½ cup (90g/3.2oz) semisweet chocolate chips
1 tablespoon pure vanilla extract
FOR ASSEMBLY
2 cups (480g/17oz) heavy cream
6 or 8 Super-Rich Chocolate Cupcakes, depending on how many servings
½ cup (80g/2.8oz) mini chocolate chips
- MAKE THE CHOCOLATE PUDDING: In a large pot, whisk together the sugar, cocoa, cornstarch, and salt until combined. Whisk in the milk. Set the pot over medium-high heat and cook, whisking constantly, until the mixture thickens and comes to a boil, 5 to 6 minutes. Once the mixture starts to boil, whisk 1 more minute and then remove from the heat. The mixture should be very thick.
- Whisk in the chocolate and vanilla and continue whisking until smooth.
- Pour the pudding into a bowl. Let cool slightly, then cover with plastic wrap, touching the surface of the pudding so a skin doesn’t form. Refrigerate for 1 hour, until the pudding is no longer warm but not completely set.
- TO ASSEMBLE: In a stand mixer with the whisk, whip the heavy cream on low speed for 1 minute, then increase the speed to medium-high and continue until soft peaks form, 2 to 3 minutes.
- Cut the cupcakes in half. Place the bottom of a cupcake into each of six or eight decorative glass cups or jars.
- If making 8 servings, scoop in ¼ cup pudding, followed by ¼ cup whipped cream. If making 6 servings, increase to ⅓ cup for each layer. Sprinkle each with 1 teaspoon mini chips. Top with the other half of the cupcake and repeat with ¼ cup (or ⅓ cup) each pudding and whipped cream. Sprinkle with the remaining mini chocolate chips.
- Refrigerate for at least 1 hour before serving.