Chocolate Pudding Parfait with Cookie Crumbs (Printable)

Silky chocolate pudding layered with crunchy cookies and whipped cream. An easy, elegant dessert with rich chocolate flavor.

# What You Need:

→ Chocolate Pudding

01 - 2 cups whole milk
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 2 tablespoons cornstarch
05 - 1/4 teaspoon salt
06 - 1/2 teaspoon vanilla extract
07 - 2 ounces semi-sweet chocolate, chopped

→ Cookie Crumbs

08 - 1 cup chocolate sandwich cookies or chocolate wafer cookies, crushed

→ Whipped Cream

09 - 1/2 cup heavy whipping cream
10 - 1 tablespoon powdered sugar
11 - 1/2 teaspoon vanilla extract

→ Garnish

12 - Shaved chocolate or extra cookie crumbs, optional

# How To Make It:

01 - In a medium saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt until combined.
02 - Place over medium heat, whisking continuously, until the mixture thickens and just begins to bubble, approximately 5 to 7 minutes.
03 - Remove from heat and stir in vanilla extract and chopped semi-sweet chocolate until smooth and glossy.
04 - Pour pudding into a bowl, cover with plastic wrap pressing directly onto the surface, and chill for at least 1 hour until set and cool.
05 - In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
06 - Layer cookie crumbs, chocolate pudding, and whipped cream in serving glasses. Repeat layers if desired, finishing with whipped cream.
07 - Top with shaved chocolate or additional cookie crumbs. Serve chilled.

# Expert Suggestions:

01 -
  • The contrast between silky chocolate pudding and crunchy cookie bits creates this addictive texture that makes you close your eyes with each spoonful.
  • You can assemble these beauties ahead of time for dinner parties, and your guests will think you spent hours when it really takes just minutes of active work.
02 -
  • Pudding thickens considerably as it cools, so dont panic if it seems slightly looser than expected when hot—I once doubled the cornstarch in a moment of doubt and ended up with something closer to chocolate cement.
  • Pressing plastic wrap directly against the pudding surface isnt just chef fussiness—that one time I skipped this step, my pudding developed a rubbery layer that completely ruined the silky experience.
03 -
  • Adding a tiny pinch of salt to the whipped cream—not enough to taste salty, just a few grains—amplifies the sweetness and creates a more balanced flavor profile against the rich chocolate.
  • When making the pudding, warming the milk slightly before adding the dry ingredients helps prevent lumps and speeds up the thickening process, a trick I learned from my grandmother who never measured but always had perfect pudding.

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