Skinny Chocolate Parfaits
Skinny Chocolate ParfaitsPerfect for Valentine’s Day or date night. A few other recipe ideas I love making for the occasion are Homemade Chocolate Cake, Mixed Berry Pie, Vanilla Bean Panna Cotta and Chocolate Crepes with Strawberries. You can also check out this full list of Valentine’s Day recipes.
I don’t have dessert every night, but once in a while, on special occasions, I like to enjoy a sweet treat. Valentine’s Day is certainly one of those nights. What’s great about this dessert is that you actually make the pudding the day before, so it’s easy to assemble just before you are ready to eat.
I love these little glass dessert cups, they are actually from the salvation army but a champagne glass would also work great too.
My light whipped topping of choice is Truwhip – I love that it contains all natural ingredients, no HFCS, hydrogenated oils, transfats or GMOs. They also have a light version, but I can’t always find it. There’s a store finder on their website if you want to find a store near you that sells it. I also heard Trader Joe’s sells their own brand with the same ingredients.
Skinny Chocolate Parfaits
Ingredients
- 3 cups fat free milk
- 2 1/2 tbsp sugar
- 1-1/2 tsp vanilla extract
- 2 tbsp cornstarch
- 1 large egg yolk
- 4 oz 4 squares Semi-Sweet Baking Chocolate Squares
- 18 tbsp Tru Whip
Instructions
- In a medium non-stick saucepan, combine milk, sugar, and cornstarch; whisk well and simmer on medium-low heat, whisking constantly until mixture has thickened, about 15 to 20 minutes.
- In a medium bowl whisk egg yolk. Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn't cook.
- Once the egg is tempered, whisk into the saucepan with the milk mixture.
- Melt the chocolate squares in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted. Pour melted chocolate into the sauce pan, whisk well.
- Add vanilla; simmer on low for 15 minutes, whisking constantly.
- Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn't allow a film to settle on top.
- Refrigerate for at least two hours or overnight.
- When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of Truwhip in each, then 2 tbsp more pudding and top with a dollop of Truwhip.
Last Step:
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I have yet to try a SkinnyTaste recipe – sweet or savory – that I wouldn’t make again and this chocolate pudding is yet another great one. I was surprised to see it only had 1 rating, so I thought it was about time I left a review and a big thank you to Gina! This is an easy & delicious recipe – just the right amount of chocolate and sweetness. I did mess with the recipe just a bit because I just can’t help myself – I used whole milk and poured the pudding into a pre-baked pie crust to make a delicious chocolate cream pie. I was looking for a home-made version of the pie my mom would make as a kid with a boxed mix, and this was perfect without being too fancy, overly rich or fussy. Thank you, Gina!
I also had to thicken mine on medium high heat, to the point that it was boiling. I used an ice bath to cool it instead of putting it in the refrigerator, and that only took about 20 minutes, if that.
Hi Gina,
I can't have the sugar in the tru whip. Do you have another option? Thanks Debbi
This chocolate really good and healthy for health and it really doing well to get proper food value from it.
I currently have almond milk at home, do you think this would work instead of the fat free regular milk?
I had the same problem doubling the recipe. I stirred it for over an hour, with no thickening. Finally, I added another 2 T. cornstarch to a cup of the hot milk whisking constantly to work it in, and continuing with the recipe. Doubling made about 10 small servings. Very rich chocolate flavor, so small serving is perfect. I did use real whipped cream. Elegant! Adding a splash of Kahlua or other liquor over each serving would be even more exotic – except for the additional points. Oh, little kids didn't like it. Not sweet enough for them.
i love this recipe and have made it several times. the other night however i tried to double it, and it never formed pudding, but rather stayed liquid. any idea what i did wrong? by doubling ingredients, was i maybe supposed to also double the cooking time? thanks gina!
This was very yummy! Another skinny taste win!
Mine thickened! 🙂 I followed her recipe exactly, kept whisking for 20 minutes after I mixed the chocolate with the milk. I kept it in the fridge for 4 hours before serving. Problem was there were some lumpy pieces in there, not sure if this is because I didn't put in the fridge long enough. Any ideas? Would love to make this again wihout the lumps. We still ate it, we mixed kahlua with it 🙂
~Princy
Mine didn't thicken either. It was like chocolate milk. I just tried Joy of Cooking's pudding recipe to try to regain my confidence and it worked.
Mine didn't thicken either 🙁
This looks delicious! I am a huge fan of chocolate and always want to try out new things. This is definitely something that I have to prepare some time. Thanks for the recipe!
Attempted to make this two nights ago to take to a dinner date with friends. I followed directions as specified but my pudding never thickened either. 🙁 I plan to retest later this week to see if I went wrong somewhere.