Milk Chocolate Parfait with Raspberries and Whipped Cream

Baking and Desserts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Milk Chocolate Parfait with Raspberries and Whipped Cream

Ingredients

Sugar - ¾ cup
Cocoa Powder - ¼ cup
Corn Starch - 2 tablespoons
Milk - 3¼ cups
Egg white - 4 pieces
Farm fresh eggs - 2 pieces
Liquid dark chocolate - 8.1 oz
Butter - 2 tablespoons
Vanilla extract - 1 teaspoon
Whipped Cream - 1½ cups
Raspberry leaves - 15.9 oz

Step by Step guide

Step 1

Combine 0.5 cup of sugar, cocoa powder, and cornstarch. Gradually add the milk. Place over medium heat for about 4 minutes until the mixture comes to a boil. Remove from heat.

Step 2

In a large bowl, whisk the yolks and eggs. Gradually add the hot milk mixture. Pour back into the saucepan and cook over medium heat for 5 minutes, but do not let it boil until the mixture thickens. Remove from heat and stir in the chopped chocolate, butter, and vanilla. Mix well for 10 minutes until the mixture cools slightly and becomes smooth.

Step 3

Spoon 0.25 cup of the mixture into 6 champagne glasses, top with 4 raspberries each, then add another 0.25 cup of the mixture and again 4 berries. Finally, divide the remaining mixture among the glasses and place in the refrigerator to chill.

Step 4

Whip the cream with 2 tablespoons of sugar until stiff peaks form. Top the pudding with whipped cream and refrigerate for 2-8 hours. Before serving, garnish with the remaining berries.