Dulce de Leche Chocolate Parfait
Ahhh love! It conquers all… Love is kind, love is grateful, love is one of the greatest feelings of all! If you’re in a relationship, you know how it feels! This coming weekend is a celebration for lovers around the world… it’s Valentine’s Day!
Last month, David and I celebrated our “official” 1st year wedding anniversary. It was very romantic; we popped a bottle of champagne and had a fabulous dinner! We’ll definitely use this coming holiday for another lovely evening together.
Yes gifts, flowers and cards are a nice touch for the event but I personally think that chocolate is even better! You can surprise your partner with Chocolate Lava Cake with Caramel Sauce, Silk & Satin Chocolate Pie, Chocolate Raspberry Cake with a Mirror Glaze or even Chocolate Bourbon Pecan Pie. Another amazing recipe to make for this occasion is my Dulce de Leche Chocolate Parfait!
This dessert is so y-u-m-m-y! The combination of dulce and chocolate is perfectly balanced! In my chocolate pudding I like to add instant espresso coffee which adds another layer of flavor. When it comes to the dulce de leche pudding, I simply add a few ingredients to enhance it. I layer the puddings alternately starting with chocolate and then finishing with dulce pudding with a couple of coffee beans. Other times, I like to make a little chocolate heart to top it off… If you’re like me and enjoy the taste of dulce de leche, here are a couple of recipes you might want to try; Dulce de Leche Cupcakes and Dulce de Leche Turtles
Knock on wood but since the day I started tempering eggs, I’ve never cooked them and they always come out flawless. It’s not a special technique that I employ. I simply take my time. I don’t rush anything, I add the warm mixture slowly to the eggs and whisk constantly. That’s all! When making Dulce de Leche Chocolate Parfait or any other dessert, you don’t want scrambled eggs in them. Again, just go slowly and take your time…
This Dulce de Leche Chocolate Parfait is a great recipe to have on hand. It’s easy to make and a delicious way to end a meal. Although it’s a mouth-watering sweet treat to make for your partner this weekend, it can be served anytime you’re craving a combination of dulce & chocolate…
Bon Appétit!
Check out these other delicious dessert recipes…
– Lemon Meringue Pie
– Tiramisu
– Chocolate Éclairs
– Limoncello Crème Brûlée
– Cannoli
– Caribbean Rum Mousse
– Mille-Feuille
and for even more chocolate recipes, click on this link… Recipe Category • Chocoholic
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Dulce de Leche Chocolate Parfait
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Ingredients
CHOCOLATE PUDDING
- 4 ounces semi-sweet chocolate, shaved
- 1/4 cup granulated sugar
- 3 tbsp. cornstarch
- 2 tsp. instant espresso coffee
- 1/4 tsp. ground Himalayan sea salt
- 3 large free-run egg yolks
- 1 tsp. pure vanilla extract
- 2 1/2 cups 1% milk
- 2 tbsp. unsalted butter, room temperature tips & tricks
DULCE de LECHE PUDDING
- 1 can (10 oz./300 ml) sweetened condensed milk
- 2 cups 1% milk
- 1 cup 35% heavy cream
- 1/4 cup cornstarch
- 3 large free-run egg yolks
- 1 tsp. pure vanilla extract
Directions
CHOCOLATE PUDDING
- In a bowl, combine sugar, cornstarch, coffee and salt; whisk well and set aside.
- In another bowl, whisk yolks and vanilla extract; set aside.
- In a saucepan over medium heat add milk. Using a sieve, sift cornstarch mixture into the milk and then stir until the mixture is smooth and warmed.
- When it starts to simmer, temper the eggs by adding a little milk mixture at a time, whisking constantly. Pour tempered egg mixture into the saucepan and whisk constantly.
- Add chopped chocolate, reduce the heat to medium-low and stir constantly until melted, about 3 minutes or until smooth and thick.
- Remove from the heat and add butter; stir until blended.
- Place some wax paper on top making sure it touches the surface to prevent a skin from forming. Let the pudding cool off, about 30 minutes.
DULCE de LECHE PUDDING
- In a large saucepan with water boiling, add the sweetened condensed milk can. Reduce the heat to medium and simmer for 2:30 hours making sure there’s always water covering the can.
- Remove from the water and allow the dulce de leche to cool, about 45 minutes.
- In a medium saucepan over medium heat, add cooled dulce de leche, milk and heavy cream. Using a fine sieve, add ¼ cup cornstarch and sift into the mixture. Stir very well until dulce de leche is incorporated and the mixture is warm.
- In a bowl, whisk egg yolks and pure vanilla extract; set aside.
- When dulce mixture is warm, temper the eggs by adding a little milk mixture at a time, whisking constantly. Pour in tempered egg mixture into the saucepan and whisk constantly until the mixture thickens and becomes pudding.
- Remove from the heat, place wax paper on top making sure it touches the surface and cool at room temperature for 30 minutes.
PARFAIT
- To assemble, spoon a layer of chocolate pudding and alternate with dulce de leche pudding into a tall dessert cup. Finish with chocolate pudding.
- Add a dollop of dulce de leche pudding in the center and garnish with coffee beans or a chocolate heart.
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