Chocolate truffle parfait

editor

Serves 2

ganache: 

1/2 cup heavy cream 

2 tablespoons dark rum 

2 ounces dark baking chocolate, chopped

pudding:   

1/8 cup sugar 

1/2 cup half-and-half 

1/2 tablespoon butter 

1 tablespoon lemon juice 

1 teaspoon cornstarch 

pinch of salt
 

topping:    

1/2 cup whipping cream 

4 tablespoons shelled walnuts, chopped 

1 ounce dark baking chocolate, chopped 

fruits (cherries, peaches, apricots)

1. Heat heavy cream in a heavy-bottomed pan on medium-high until bubbles form.
2. Put chopped chocolate in a bowl and pour hot cream over it, stir to mix. Add rum.
3. Pour into serving glass and chill in refrigerator until set (~30 minutes).
4. Mix together cornstarch, sugar, and salt in a pan, then whisk in half-and-half till smooth.
5. Bring to a boil over medium heat, whisking constantly, then keep boiling for ~2 minutes.
6. Remove from heat, whisk in butter and lemon juice. Cover and refrigerate for ~10 minutes.
7. Cover ganache layer with chopped walnuts, add pudding, then more walnuts on top. Refrigerate for ~10 minutes.
8. Whip whipping cream with mixer on high until stiff peaks form. Fill up the rest of cup. Refrigerate for 15 minutes.
9. In a ramekin, add the chopped chocolate and melt in microwave on medium-low power in 15-seconds increments, mixing after each round. Drizzled melted chocolate on top of parfait with a fork. Refrigerate and add fruits before serving.

Editor’s note:
You can save time by using instant pudding mix.