Instructions

1. 1

   In a medium saucepan with a non-stick coating, mix together milk, sugar, and cornstarch; whisk thoroughly and heat on medium-low, stirring continuously until the mixture begins to thicken slightly, which should take about 10 to 15 minutes.

2. 2

   In a spacious bowl, beat the egg yolks. Gradually incorporate approximately 1 cup of the hot milk mixture through a fine mesh sieve into the yolks, adding about a tablespoon at a time to gently warm the eggs and prevent them from cooking.

3. 3

   After the egg yolks have been tempered, add the rest of the milk mixture through the sieve, then transfer everything back to the saucepan.

4. 4

   In the microwave, melt the chocolate squares in increments of 20 seconds, stirring in between, until fully melted, which may take up to a minute. Pour the melted chocolate into the saucepan and whisk until well combined.

5. 5

   Stir in the vanilla extract; allow the mixture to simmer on low heat for 15 minutes, continuing to whisk constantly.

6. 6

   Pour the chocolate pudding into a large bowl and cover it with a piece of wax paper, ensuring it touches the surface of the pudding to prevent a skin from forming.

7. 7

   Chill in the refrigerator for at least 2 hours or overnight, as it will thicken further while cooling.

8. 8

   To assemble the parfaits, once chilled, spoon 3 tablespoons of pudding into each glass. Follow with 2 tablespoons of whipped topping in each, then add another 2 tablespoons of pudding, and finish with a dollop of Truwhip on top.

Nutrition Information

Notes & Tips

• Tip: Crumble the wax paper or parchment paper first, it will be easier to shape.