Because double the chocolate is double the fun, right? Oh yeah.
People, it’s hot. And I mean scorching, raving mad hot everywhere. Mother Nature is on a bender. I’m ready for winter, which in the South means seventy degree temps sometimes, which would be fantabulous right now. So when sis and I decided to join forces and get our blog on this past weekend, I knew we weren’t going to be cranking up the oven. No, I did that the day before instead. Somebody please restrain me next time. Anyway, I’d gotten in some old copies of Gourmet magazine from EBay – which I will be getting more of soon, they are awesome – and the first recipe in all three magazines that especially caught my eye was this one. Chocolate plus whipped cream, in a cup. Sold. On top of that, kidlet heartily approved. Let’s just say, I don’t need a whole lot of encouragement to make this kind of thing. Plus it was in a section called Quick Kitchen and there’s very little stove top time to it even. I think we have a summer heat advisory winner!
Our cast is all assembled. Note on the chocolate: The recipe calls for good quality chocolate that has no more than 54% cacao, if you can find it. None of the chocolate I could find mentioned a percentage. Yeah, let’s just go with Monsieur Ghirardelli, that’s good enough for me.
That’s two cups of whole milk going into the whisked cocoa, sugar, cornstarch and salt. And then ya stir. And stir. You stir some more – it’s worth it.
It’s starting to thicken. We’re havin’ puddin’ tonight! Or, you know, as soon as this stuff’s done.
Once you’re done whisking (after adding more chocolate and a smidgen of butter), you get this amazingly thick stuff to chill out in an ice bath, and it thickens even more as it cools. I’d have gladly jumped into the ice with it. Because it’s a what what? A —
When the pudding’s almost done cooling, go ahead and whip you up some chocolate whipped cream. You heard right – it’s the food of teh GODS. Sin, people, getcha some. If you’re not sinnin’, you’re not grinnin’. OK, I’ll stop now. (By the way, yes, those are my feet in the bowl’s reflection. SO sorry about that.)
It’s as easy as this: layers are the key. Layer it on, people, two of each, the cream and the pudding. This is what greets you when you’re done. If you don’t have a spoon in hand by now, someone’s probably already swiped that out from under you. It might have been me. I can’t be sorry about this.
Look! The locals approve!
I’m giving you a second chance. Aaaaand – go!
Double Chocolate Pudding Parfaits
From Gourmet Magazine
Prep Time: 10 minutes Cook Time: 25 minutes Level: Easy Serves: 4
- 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
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.
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.