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This Chocolate Parfait recipe uses all the good things about a chocolate cream pie. It's creamy, light, satisfying, and full of chocolate flavor, creating a delicious dessert.
Here are more chocolate recipes: Chocolate Cinnamon Rolls, Chocolate Beignets, Chocolate French Toast, Triple Chocolate Brownies, Chocolate Chip Walnut Cookies, and Blackout Cake.
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I've always been a fan of a layered dessert because it gives you a chance to get a range of flavors, textures, and surprises. That's why a chocolate parfait makes so much sense. A rich and creamy chocolate pudding with layers of cookie crumbs and homemade whipped cream, topped off with fresh seasonal fruits, is a flavor party in your mouth.
This chocolate pudding in the parfait is what chocolate instant pudding mix wishes it could be when it grows up. This is a lighter version of my cornstarch chocolate pudding recipe. Although pudding is not as light and airy as mousse, it still creates a silky smooth texture that will leave everybody dancing who takes a bite. I know making a rich chocolate mousse parfait is common, but I'm not a fan of raw eggs in my desserts. I made a pudding to cook the eggs and make something memorable.
This is an excellent dessert for a dinner party or anniversary dinner, and if you choose to do that, that's when you whip out your chef skills and make chocolate curls. I love to serve it in a wine glass or cocktail glass so I can see the layers of flavor.
Key Ingredients
Look at this ingredient list to ensure you have them to whip up a delicious chocolate parfait.
Chocolate Graham Crackers
I usually love using chocolate cookies like Oreos to make Oreo crumbs, but I didn't have time to scrape all the icing off of the cookies, so I used what I had on hand: chocolate graham crackers.
Semi-Sweet Chocolate
You'll need a chocolate bar for the garnish. I decided to use chocolate chips for the chocolate pudding mixture because it would melt faster. However, feel free to use a bar in, too; chop it before using it.
Corn Starch
Cornstarch is the ideal thickening agent for pudding, giving it the perfect consistency. However, when making chocolate mousse, heavy cream is needed for thickening.
Heavy Whipping Cream
Whipped cream topping is convenient, but the flavor doesn't compare to homemade whipped cream. Making it at home only takes a few minutes, so it's worth the effort. However, feel free to use cool whip.
Half and Half
I use half and half as my preferred milk for chocolate pudding. The combination of milk and heavy cream gives it a rich and creamy texture.
Sugar
I typically use raw cane or brown sugar whenever possible, but you'll need granulated sugar for the pudding mix and fresh whipped cream.
Egg Yolks
While you can use the entire egg, the egg yolks provide a burst of flavor without compromising the texture of the chocolate pudding due to the moisture in the egg whites.
How to Make Chocolate Parfait
Chocolate parfait is a lovely way to enjoy any leftover chocolate pudding, whipped cream, and cookie crumbs you may have left from baking. It's the perfect dessert to make in advance and assemble later.
Chocolate Graham Cracker Crumb:
Add graham crackers to a food processor and blitz until you have fine crumbs that resemble cornmeal. Add the melted butter and pulse a few times until the butter completely coats the crumbs. The crumbs should hold together when squeezed.
Chocolate Pudding:
In a medium saucepan, combine sugar, cornstarch, and salt. Mix half and half and egg yolks in a medium bowl until completely blended. Add to saucepot and stir until sugar has dissolved. Turn the heat to medium, and cook for 16 to 18 minutes, constantly stirring, until the mixture thickens. The mixture will boil slightly, and bubbles will appear around the edge and middle of the saucepot. This will take about 15 minutes.
Remove from heat and stir in butter, chocolate chips, and vanilla extract until completely smooth. If you have small lumps, strain through a fine-mesh strainer. Cool it at room temperature for 40 minutes. Cover and place in the fridge for at least 8 or 12 hours.
Whipped Cream:
After the pudding has set, combine the heavy cream, sugar, and salt in a large mixing bowl with a hand mixer on medium-high speed for 1 ½ to 2 minutes until stiff peaks form.
To assemble: in each glass or bowl, add 2 tablespoons of cookie crumbs, ¼ cup pudding, ¼ cup whipped cream; repeat and finish the last layer with whipped cream, shaved chocolate, and berries. Alternatively, you can serve it in a trifle dish for a large crowd.
How to Store Chocolate Parfaits
Chocolate parfait fully assembled can be made 1-2 days in advance; only add the berries before serving. You can also make the cookie crumbs, chocolate pudding, and whipped cream 1-2 days in advance. Store covered in the fridge, wrapped tightly with plastic wrap. It's best if eaten in 3-4 days. I don't recommend freezing as it can become runny after it thaws.
Pro Recipe Substitutions, Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders for this scrumptious chocolate parfait.
- Make sure to check the date on your cornstarch. Older cornstarch will significantly lose its thickening power.
- If you don't have a food processor, you can crush the graham crackers by placing them in a food storage bag and using a rolling pin, empty wine glass, or the bottom of a skillet (a rolling pin works best). Afterward, transfer the crumbs to a bowl and mix in the melted butter.
- If you don't like chocolate graham crackers, you can use 24 Oreos (with the filling removed) as an alternative to make crushed Oreos. Alternatively, you can also use your favorite chocolate cookies.
- Feel free to use any fresh fruit instead of blackberries and raspberries.
- You can substitute powdered sugar for granulated sugar in the whipped cream. You can use a whipped topping instead of making your own.
- Place your beaters and bowl in the freezer for 10 minutes before you make the whipped cream. This accelerates the process.
- You can use a chocolate bar instead of chocolate chips in the pudding. While cocoa powder can be used for the chocolate pudding mix, you'll need approximately ¾ cup to achieve the same flavor intensity as 1 cup of chocolate chips or 8 oz. chocolate bar.
- You can use whole milk, your preferred non-dairy milk (considering the aftertaste it may have), or evaporated milk as a substitute for half-and-half.
- Add 8 oz. of cream cheese to the chocolate mixture after adding butter and chocolate for a more decadent dessert.
- You can use milk chocolate, dark chocolate, or bittersweet chocolate instead of semi-sweet chocolate for the pudding or shaving. Even your favorite candy bar works. I prefer using a vegetable peeler or a cheese grater for the chocolate curls.
- Add 1 oz. melted chocolate to your whipped cream to make a chocolate whipped cream.
FAQs
Here are readers' top questions about making chocolate parfaits at home.
What's the difference between parfait and mousse?
Parfait and mousse are both delicious desserts, but they have different characteristics. A parfait is a layered dessert that typically includes a mousse ( for example, chocolate mousse parfaits) and is served in a tall, clear glass to display the beautiful layers. A mousse is a light, airy dessert with a smooth texture. It's usually made with whipped cream or beaten eggs and can be flavored with various ingredients like chocolate, fruit purees, or spices.
What is the history of chocolate parfait?
The term "parfait" comes from the French word for "perfect," it originally referred to a kind of frozen dessert made in France during the 19th century. This original parfait was composed of cream, sugar, fruit, and eggs to create a smooth, creamy, ice-cream-like treat.
As for chocolate parfait, it's an adaptation that likely came about with the international love for chocolate. There isn't a specific point in history where chocolate parfait emerged, but it's safe to say it became more popular with the rise of different variations of parfaits, particularly in the United States, where parfaits began to include more ingredients like granola, nuts, yogurt, and of course, chocolate.
What is a chocolate parfait made of?
A chocolate parfait is a delicious layered dessert. It typically consists of rich chocolate mousse or pudding. A light layer of whipped cream is often included. You can choose plain or flavored whipped cream based on your preference. Cookie crumbs or nuts like almonds or pecans are commonly added for extra texture. The parfait is typically topped with elegant touches like a sprig of mint, a sprinkle of cocoa powder, or fresh berries. Remember, parfaits are highly customizable, so feel free to add layers of fruit, different pudding flavors, granola, or anything else you prefer!
More Chocolate Recipes
Here are more recipes for your chocolate lovers.
- Chocolate Cream Pie
- Chewy Dark Chocolate Chip Cookies
- Chocolate Pancakes
- Chocolate Waffles
- Chocolate Banana Pudding
- Chocolate Sour Cream Pound Cake
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Clear enough space in your fridge for the parfaits before pulling the ingredients out.
Step 2: Measure everything out into individual bowls. Wash and dry your berries.
Step 3: Start following the recipe and prepare for the best chocolate parfait you've had this year.
Don't wait another moment; try this chocolate parfait recipe and discover the sheer delight of creating and enjoying your decadent dessert!
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📖 Recipe
Velvety Chocolate Parfaits
Ingredients
Chocolate Graham Cracker Crumb:
- 9 chocolate graham crackers
- 4 tablespoons melted unsalted butter
Chocolate Pudding:
- ¾ cup plus 2 tablespoons raw cane sugar
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- 3 cups half and half
- 3 large egg yolks room temperature
- 3 tablespoons unsalted butter cold, sliced into tablespoons
- 8 oz. semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Whipped Cream Topping:
- 2 cups cold heavy cream
- ¼ cup raw cane sugar
- ¼ teaspoon salt
- 8 oz. semi-sweet chocolate bar shaved for garnish
- 4 oz. blackberries washed, garnish
- 4 oz. raspberries washed, garnish
Instructions
Chocolate Graham Cracker Crumb:
- Add graham crackers to a food processor and blitz until you have fine crumbs that resemble cornmeal. Add the melted butter and pulse a few times until the butter completely coats the crumbs. The crumbs should hold together when squeezed.
Chocolate Pudding:
- In a medium saucepan, combine sugar, cornstarch, and salt. Mix half and half and egg yolks in a medium bowl until completely blended. Add to saucepot and stir until sugar has dissolved. Turn the heat to medium, and cook for 16 to 18 minutes, constantly stirring, until the mixture thickens. The mixture will boil slightly, and bubbles will appear around the edge and middle of the saucepot. This will take about 15 minutes.
- Remove from heat and stir in butter, chocolate chips, and vanilla extract until completely smooth. If you have small lumps, strain through a fine-mesh strainer. Cool it at room temperature for 40 minutes. Cover and place in the fridge for at least 8 or 12 hours.
Whipped Cream:
- After the pudding has set, combine the heavy cream, sugar, and salt in a large mixing bowl with a hand mixer on medium-high speed for 1 ½ to 2 minutes until stiff peaks form.
- To assemble: in each glass or bowl, add 2 tablespoons of cookie crumbs, ¼ cup pudding, ¼ cup whipped cream; repeat and finish the last layer with whipped cream, shaved chocolate, and berries. Alternatively, you can serve it in a trifle dish for a large crowd.
Notes
- Make sure to check the date on your cornstarch. Older cornstarch will significantly lose its thickening power.
- If you don't have a food processor, you can crush the graham crackers by placing them in a food storage bag and using a rolling pin, empty wine glass, or the bottom of a skillet (a rolling pin works best). Afterward, transfer the crumbs to a bowl and mix in the melted butter.
- If you don't like chocolate graham crackers, you can use 24 Oreos (with the filling removed) as an alternative to make crushed Oreos. Alternatively, you can also use your favorite chocolate cookies.
- Feel free to use any fresh fruit instead of blackberries and raspberries.
- You can substitute powdered sugar for granulated sugar in the whipped cream. You can use a whipped topping instead of making your own.
- Place your beaters and bowl in the freezer for 10 minutes before you make the whipped cream. This accelerates the process.
- You can use a chocolate bar instead of chocolate chips in the pudding. While cocoa powder can be used for the chocolate pudding mix, you'll need approximately ¾ cup to achieve the same flavor intensity as 1 cup of chocolate chips or 8 oz. chocolate bar.
- You can use whole milk, your preferred non-dairy milk (considering the aftertaste it may have), or evaporated milk as a substitute for half-and-half.
- Add 8 oz. of cream cheese to the chocolate mixture after adding butter and chocolate for a more decadent dessert.
- You can use milk chocolate, dark chocolate, or bittersweet chocolate instead of semi-sweet chocolate for the pudding or shaving. Even your favorite candy bar works. I prefer using a vegetable peeler or a cheese grater for the chocolate curls.
- Add 1 oz. melted chocolate to your whipped cream to make a chocolate whipped cream.
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