Chocolate Pudding Parfaits

1. 1

   In a medium bowl, mix the chocolate and cocoa powder and set aside.

2. 2

   In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around the edges).

3. 3

   In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes.

4. 4

   Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan.

5. 5

   Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minute.

6. 6

   Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth.

7. 7

   Let cool slightly then press plastic wrap onto the surface to cover and refrigerate until cold, about 2 hours.

8. 8

   Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.

No additional tips available.