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Chocolate Parfaits
These rich and creamy chocolate parfaits feel like a decadent dessert but are surprisingly light.
Ingredients
- 3 cups fat-free milk (dairy-free milk works too)
- 2 1/2 tablespoons monk fruit sugar substitute (or sugar of your choice)
- 1-1/2 teaspoons vanilla extract
- 2 tablespoon cornstarch
- 2 large egg yolks
- 4 ounces Semi-Sweet Baking Chocolate (I used Lily's sugar-free (use DF chocolate for dairy-free))
- 1 1/4 cups Tru Whip Whipped Topping (or whipped cream of your choice)
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 slightly thickened, about 10 to 15 minutes.
- In a large bowl whisk egg yolks. Slowly add about 1 cup of the hot milk mixture through a mesh sieve to the yolks, whisking in about a tablespoon at a time to temper the egg so the egg doesn't cook.
- Once the eggs are tempered, whisk in the remaining milk through the sieve then return to the sauce pan.
- 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 2 hours or overnight, it will further thicken in the refrigerator.
- To make parfaits, when chilled, place 3 tablespoons of the pudding into each glass, then add 2 tablespoons of whipped topping in each, then 2 tablespoons more pudding and top with a dollop of Truwhip.
Notes
Tip: Crumble the wax paper or parchment paper first, it will be easier to shape.
Nutrition
Serving: 6servings, Calories: 182kcal, Carbohydrates: 28g, Protein: 6.5g, Fat: 11g, Saturated Fat: 7.5g, Cholesterol: 64mg, Sodium: 54.5mg, Fiber: 5.5g, Sugar: 6.5g
- WW Points: 8