Ingredients

The following ingredients have 2 Servings
  • 3 cups 1% milk (I used 1%, but you can also use skim)
  • 2 1/2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 2/3 cup dark chocolate chips (I used Ghirardelli 60%)
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • (Optional) oreos

Instruction

  • In a pot over medium heat, heat the milk, sugar, and cornstarch together until slightly thickened (about 15 minutes), whisking constantly.
  • Meanwhile, melt the chocolate chips in a microwavable bowl, 20 seconds at a time, stirring in between until melted. Set aside.
  • Temper the egg yolk in a medium bowl, by slowly whisking in some of the hot milk mixture to the egg yolk until warmed and tempered. Whisk the egg yolk mixture back into the milk mixture.
  • Whisk in the melted chocolate and vanilla. Continue to whisk the mixture while simmering on low for 15-20 minutes until thickened.
  • Pour into a medium bowl and cover with plastic wrap, making sure to have the plastic wrap touch the top of the pudding so that a skin doesn't form. Place the pudding in the fridge to chill for at least 2 hours.
  • Once you're ready to assemble the parfaits, beat the heavy cream and powdered sugar on high for about 20 seconds until it forms soft peaks. Be sure not to overbeat.
  • Layer the pudding and whipped cream (optional oreos too). Serve cold.