Dulce de Leche Chocolate Parfait

1
Francine Lizotte

By
@ClubFoody

This unctuous easy dessert is a great recipe to make

Rating:

☆☆☆☆☆ 0 votes

Serves:
8 servings
Prep:
15 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

  • CHOCOLATE PUDDING

  • 4 oz
    semi-sweet chocolate, shaved
  • 1/4 c
    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 c
    1% milk
  • 2 Tbsp
    unsalted butter, room temperature
  • DULCE DE LECHE PUDDING

  • 1 can(s)
    (10 oz./300 ml) sweetened condensed milk
  • 2 c
    1% milk
  • 1 c
    35% heavy cream
  • 1/4 c
    cornstarch
  • 3 large
    free-run egg yolks
  • 1 tsp
    pure vanilla extract

How to Make Dulce de Leche Chocolate Parfait

Step-by-Step

  1. In a large saucepan with water boiling, add sweetened condensed milk can. Reduce heat to medium and simmer for 2:30 hours making sure there’s always water covering it.
  2. Remove from the water and allow the dulce de leche to cool, about 45 minutes.
  3. Meanwhile make the chocolate pudding; in a bowl, combine sugar, cornstarch, coffee and salt; whisk well and set aside.
  4. In another bowl, whisk yolks and vanilla extract; set aside.
  5. In a saucepan over medium heat add milk. Using a sieve, sift cornstarch mixture and then stir until the mixture is smooth and warmed up. When it starts to simmer, 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. Add chopped chocolate, reduce the heat to medium-low and stir constantly until melted, about 3 minutes or until smooth and thick.
  6. Remove from the heat and add butter; stir until blended. Place some wax paper on top making sure it touches the surface to prevent skin formation. Let the pudding cool off, about 30 minutes.
  7. Meanwhile, 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. Quickly whisk egg yolks and pure vanilla extract; set aside.
  8. 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.
  9. Remove from the heat, place wax paper on top making sure it touches the surface and cool at room temperature for 30 minutes.
  10. 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 or espresso beans or a chocolate heart. Serves 8
  11. To view this recipe on YouTube, click on this link >>>> youtu.be/Lw7eX9f7qRc

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