Dulce de Leche Chocolate Parfait
This unctuous dessert is a great recipe to have on hand! Easy to make, this is a delicious sweet treat you'll enjoy.
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.