Chocolate Pudding Parfait with Cookie Crumbs (Print Version)

Silky chocolate pudding elegantly layered with crunchy cookie crumbs and fluffy whipped cream.

# What You Need:

→ Chocolate Pudding

01 - 2 cups whole milk
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 2 tablespoons cornstarch
05 - 1/4 teaspoon salt
06 - 1/2 teaspoon vanilla extract
07 - 2 ounces semi-sweet chocolate, chopped

→ Cookie Crumbs

08 - 1 cup chocolate sandwich cookies or chocolate wafer cookies, crushed

→ Whipped Cream

09 - 1/2 cup heavy whipping cream
10 - 1 tablespoon powdered sugar
11 - 1/2 teaspoon vanilla extract

→ Garnish

12 - Shaved chocolate or extra cookie crumbs, optional

# Directions:

01 - In a medium saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt until well combined.
02 - Place saucepan over medium heat, whisking continuously, until the mixture thickens and just begins to bubble, approximately 5 to 7 minutes.
03 - Remove from heat and stir in vanilla extract and chopped semi-sweet chocolate until the mixture is smooth and glossy.
04 - Pour pudding into a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 1 hour until set and cooled completely.
05 - In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
06 - Layer cookie crumbs, chocolate pudding, and whipped cream in serving glasses. Repeat layers as desired, finishing with whipped cream on top.
07 - Top with shaved chocolate or additional cookie crumbs and serve immediately chilled.

# Expert Tips:

01 -
  • The homemade chocolate pudding sets up with this incredibly silky texture that store-bought versions simply cant touch, and it actually takes less time than driving to the store.
  • These parfaits look impressively fancy but require zero baking skills, making them my secret weapon for last-minute dinner guests.
02 -
  • Never stop whisking the pudding mixture while its on the heat, or youll end up with lumps that are nearly impossible to fix once they form.
  • Chilling the pudding for at least an hour is non-negotiable, as the cornstarch needs time to fully set and develop that perfect silky texture.
03 -
  • If your pudding develops any lumps, strain it through a fine-mesh sieve before chilling for a perfectly smooth result every time.
  • Slightly warm your serving glasses before assembling to prevent temperature shock that can sometimes cause condensation on the inside of the glass.

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