Creamy Rocher Chocolate Dessert Parfait
Ingredients
- 100 g dark chocolate
- 500 ml milk
- 1 tablespoon cocoa powder
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 12 Rocher balls
- 400 g heavy cream
- 2 packets whipping cream stabilizer
- 1 packet vanilla sugar
- 1-2 tablespoons hazelnut crunch
Preparation
Chocolate pudding
Roughly chop the dark chocolate
Pour the milk into a pot
Take about 2 tablespoons of the milk and place in a small bowl
Add cocoa powder, sugar, and cornstarch to the bowl and mix well
Heat the milk in the pot over medium heat
Add the chopped chocolate and stir until melted
Once the chocolate has dissolved, increase the heat to high and bring to a boil, stirring constantly
Simmer for about 1 minute, then remove from heat
Add the chocolate-sugar-milk mixture and stir until the pudding thickens, returning to heat briefly if needed to reach a pudding consistency
Pour the pudding into a bowl and cover the surface directly with plastic wrap
Let the pudding cool completely, then refrigerate for at least 30 minutes
Meanwhile, roughly chop 9 of the Rocher balls and refrigerate the remaining 3
Cream and assembly
Whip the heavy cream with whipping cream stabilizer and vanilla sugar until stiff
In serving glasses, layer the cooled chocolate pudding, chopped Rocher, and whipped cream
Repeat the layers until the glasses are filled
Top with the reserved whole Rocher balls and hazelnut crunch
