halfbakedharvest4.1
Rocky Road Pudding Parfaits.
Today let's be kids again.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●whisk
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
In a medium size sauce pan, combine the sugar, cocoa powder, pinch of salt and cornstarch and whisk until combined. Slowly pour in the milk, whisking until smooth. Place the pan over medium heat and bring to a low boil, whisking consistently. Cook for about ⏱️ 8-10 minutes or until the mixture has thickened and is pudding like. Remove from the heat and stir in the chopped chocolate and vanilla.
pinch of saltvanilla extract3 teaspoonsvanilla2 teaspoonscup vanilla (chocolate or chocolate peanut butter ice cream, for serving (optional))
2
Scoop about 3/4 cup of the pudding out into a separate bowl. Cover and place in the fridge to chill. Divide the remaining pudding between 4-6 parfait glasses. Cover and place in the fridge to chill.
3
Meanwhile, add the cream to a large mixing bowl. Using an electric mixer, whip the cream until soft peaks form. Add the powdered sugar and vanilla and whip until combined. Grab the reserved 3/4 cup chocolate pudding from the fridge. Fold the pudding into the whipped cream.
powdered sugar1 tablespoonvanilla extract3 teaspoonsvanilla2 teaspoonscup vanilla (chocolate or chocolate peanut butter ice cream, for serving (optional))
4
Divide the whipped cream among each parfait glass.
5
In a bowl, mix together the peanuts, almonds, marshmallows and chocolate chips. Sprinkle the rocky road evenly over top each parfait. Chill the parfaits, covered until ready to serve.
6
To serve, top each parfaits with a scoop of ice cream and a drizzle of chocolate or fudge sauce. EAT!
Nutrition Facts
calories
757 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
6 g
sugar Content
35 g
sodium Content
185 mg
protein Content
12 g
cholesterol Content
94 mg
carbohydrate Content
53 g
saturated Fat Content
23 g
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