Milk Chocolate Pudding Parfaits With Raspberries Recipes

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RASPBERRY CHOCOLATE PARFAIT



Raspberry Chocolate Parfait image

This recipe yields a chocolate custard pudding, rather loose in texture, but rich in flavor.

Provided by Warren Brown

Categories     dessert

Time 50m

Yield 4 to 6 parfaits

Number Of Ingredients 17

2 cups milk
1 vanilla bean
3 eggs
5 egg yolks
1/4 cup potato starch
24 ounces sugar
2 ounces cocoa powder
1/4 cup all-purpose flour
4 ounces unsalted butter
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
10 ounces (1 bag) frozen raspberries
1/2 cup sugar
1 cup heavy cream
1/2 cup bittersweet chocolate
Fresh raspberries

Steps:

  • For the Pudding: Bring to a boil the milk and vanilla bean in a large heavy bottomed pot.
  • Meanwhile, whisk to blend the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour. Remove the milk pan from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures. Finish pouring the milk in and whisk to fully incorporate.
  • Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching. The ingredients have a low burning temperature and will scorch easily so keep the whisk moving. Cook until large bubbles slowly rise to the surface of the pot. I call these "lava bubbles" because the large steam venting bubbles make me think of flowing molten lava. The pastry cream temperature is approximately 200 degrees F. Remove pot from the heat and whisk in the butter. Remove the vanilla bean from the pudding. Pour pudding into a heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.
  • For the Whipped Cream: Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk. This will help avoid ruining the whipped cream's luscious texture.
  • For the Raspberry Puree: Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. It's easier to pour if you can put it in a squeeze bottle.
  • Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool for easy handling.
  • Berries: use the freshest and plumpest berries available.
  • Assembly: Load pudding and whipped cream into separate pastry bags. Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries. Repeat as needed and top the parfait with whipped cream and fresh berries. Drizzle chocolate ganache across the top for extra indulgence!

MILK CHOCOLATE PUDDING WITH RASPBERRIES



Milk Chocolate Pudding with Raspberries image

Top creamy chocolate pudding with fresh raspberries for a simple and elegant dessert.

Provided by Food Network Kitchen

Time 2h30m

Yield about 2 1/2 cups

Number Of Ingredients 9

2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 large egg
1 tablespoon unsalted butter
1 tablespoon pure vanilla extract
1/2 cup milk chocolate chips
1/2 cup fresh raspberries

Steps:

  • Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
  • Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
  • When the milk is boiling, remove the saucepan from the heat and gradually whisk in the egg mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the chocolate chips until smooth.
  • Divide the pudding among four to six 4-ounce bowls or 1/2-cup ramekins, topping each with 1 to 2 tablespoons of the berries. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

SUNNY'S CHOCOLATE RASPBERRY PUDDING PARFAIT



Sunny's Chocolate Raspberry Pudding Parfait image

Provided by Sunny Anderson

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 5

1/4 cup toasted coconut flakes
1 pint raspberries
2 cups store-bought chocolate pudding
1/4 cup raspberry jam (no sugar added or sugar free)
Cinnamon sugar, for dusting

Steps:

  • Layer some coconut flakes and 3 or 4 raspberries in each of two parfait glasses. Layer 1/4 cup chocolate pudding in each glass, then add 1 tablespoon raspberry jam to each. Top with more coconut and more berries. Add the remaining chocolate pudding, then the raspberry jam, and more coconut. Garnish with a sprinkle of cinnamon sugar and serve.

MILK CHOCOLATE PUDDING PARFAITS WITH RASPBERRIES



Milk Chocolate Pudding Parfaits with Raspberries image

Categories     Milk/Cream     Berry     Chocolate     Dairy     Egg     Dessert     Valentine's Day     Kid-Friendly     Raspberry     Chill     Bon Appétit     Small Plates

Yield 6 Servings

Number Of Ingredients 11

1/2 cup plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
3 1/4 cups whole milk
4 large egg yolks
2 large eggs
8 ounces milk chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2 1/2-pint baskets fresh raspberries
1 1/2 cups chilled whipping cream

Steps:

  • Whisk 1/2 cup sugar, cocoa and cornstarch in heavy large saucepan. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens slightly, about 4 minutes. Remove from heat.
  • Whisk yolks and eggs in large bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk over medium heat until mixture thickens, about 5 minutes (do not boil). Remove from heat. Add chocolate, butter and vanilla; whisk until mixture is smooth. Cool 10 minutes, whisking occasionally.
  • Spoon 1/4 cup pudding into each of 6 Champagne glasses. Top each with 4 raspberries. Repeat layering 1/4 cup pudding and 4 raspberries in each glass. Divide remaining pudding among glasses. Cool completely. Beat cream and 2 tablespoons sugar in large bowl to stiff peaks. Top parfaits with cream. Chill at least 2 hours and up to 8 hours. Top with remaining berries.

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