Rating: 5 stars
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Show your loved ones you care with easy-to-make desserts like our White and Dark Chocolate Pudding Parfaits. Feel free to adjust this chocolate pudding dessert to work with your taste buds. Sub in milk chocolate, or swap raspberries for strawberries.

Recipe by MyRecipes February 2013

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Credit: Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary test

prep:
15 mins
cook:
10 mins
chill:
2 hrs
total:
2 hrs 25 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/3 cup sugar and cornstarch in a medium pot. Whisk in 1/2 cup milk until smooth. Whisk in remaining milk and cream. Bring to a boil over medium-high heat, stirring. Reduce heat to low; cook, stirring constantly, for 2 minutes.

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  • Divide pudding into two bowls. Stir white chocolate into one bowl until melted and smooth. Stir unsweetened chocolate into other bowl until melted and smooth. Stir 1/2 tsp. vanilla into each bowl. Press plastic wrap onto surface of both puddings and refrigerate until cold, at least 2 hours and up to 1 day.

  • Combine berries and remaining sugar and let stand, stirring occasionally, until sugar dissolves, about 2 minutes.

  • Divide dark chocolate pudding among 4 1-cup glasses. Carefully divide half of white chocolate pudding over dark chocolate pudding layer. Top with raspberries, then remaining half of white chocolate pudding. Sprinkle crushed chocolate wafers on top. Serve immediately, or refrigerate, covered, for up to 2 hours.

Nutrition Facts

574 calories; fat 37g; saturated fat 22g; protein 8g; carbohydrates 61g; fiber 8g; cholesterol 96mg; sodium 128mg.
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