Sunnys Chocolate Raspberry Pudding Parfait 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!

SUNNY'S CHIA SEED PUDDING PARFAITS



Sunny's Chia Seed Pudding Parfaits image

I got this sweet treat idea from a social media post. I had no idea just how simple it was to bloom chia seeds, and how quickly it happens. In this recipe, I use rich and creamy oat milk. I make this the night before and have it for breakfast, or I decide before dinner that I'd like it as a healthy dessert and make it then, knowing the chia seeds will soak up the liquid and become "pudding" in just a few hours. I often keep chia seed pudding in the refrigerator for up to a week and enjoy it by itself or layered with other tasty ingredients. The pudding is lightly sweetened and has a fun popping texture that will remind you of poppy or pomegranate seeds.

Provided by Sunny Anderson

Categories     main-dish

Time 3h20m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons chia seeds
2 tablespoons honey or agave nectar
1 cup oat milk, plus a splash more if needed, preferably Planet Oat Extra Creamy Oatmilk
1 mashed ripe banana, frozen
2 tablespoons chocolate hazelnut spread
1/4 cup toasted hazelnuts, chopped
1/4 cup salted banana or plantain chips, crushed or chopped

Steps:

  • For the pudding: In a small bowl, whisk together the chia seeds and honey or agave. Add the oat milk, whisking to break up any clumps. Refrigerate for 3 hours, stirring halfway through. The pudding is ready when the seeds soak up all of the oat milk. It shouldn't be stiff; it should jiggle a bit. If needed, to slightly loosen for texture, add a splash of oat milk and stir.
  • For the chocolate hazelnut and banana layer: Using a mini chopper, blend the banana and chocolate hazelnut spread until smooth.
  • To assemble the parfaits: In a 6- to 8-ounce glass or cup, layer a quarter of the chia seed pudding, half of the blended banana mixture, and another quarter of the chia seed pudding. Garnish with half of the chopped hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve immediately.

SUNNY'S EASY RASPBERRY AND STRAWBERRY DANISHES



Sunny's Easy Raspberry and Strawberry Danishes image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 8 danishes

Number Of Ingredients 10

1/2 cup freeze-dried raspberries
1/2 cup freeze-dried strawberry slices
Nonstick cooking spray, for the baking dish
One 8-ounce tube refrigerated crescent dough sheet
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 tablespoons salted butter, chilled
1/2 cup confectioners' sugar
Kosher salt
1 to 2 teaspoons liquid, such as milk, heavy cream, almond milk, orange juice or lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
  • For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray.
  • Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes.
  • For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid.
  • Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm.

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.

SUNNY'S CHOCOLATE WHISKY MARTINI



Sunny's Chocolate Whisky Martini image

Provided by Sunny Anderson

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon seedless raspberry preserves
2 ounces vodka, such as Imperia, plus a splash for mixing with the preserves
2 ounces chocolate-flavored whiskey
1/2 teaspoon agave
3 frozen raspberries, for garnish

Steps:

  • Combine the raspberry preserves with a splash of vodka in a small bowl and mix to a syrupy consistency.
  • In a cocktail shaker filled with ice, combine the vodka, whiskey and agave and shake.
  • Drizzle the raspberry syrup into a martini glass and then pour in the cocktail. Garnish with frozen raspberries on a cocktail toothpick.

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