Dessert Uncategorized

Black Cherry Chocolate Parfait

Black Cherry Chocolate Parfait

It’s National Chocolate Parfait Day, so I was inspired to run to the grocery store and whip up a parfait. My goal was to make some delicious and fast. So I opted for instant pudding today, but when I have more time, I’ll go for the home-made version. I did make my own whipped cream, because although most people don’t realize it, making real whipped cream is just about as fast as pulling the canned stuff out of the fridge.

I do have this great tool that enables me to whip with little effort and no noise. It’s a rotary egg beater and they have them on Amazon:

I used the rotary egg beater to whip up the instant pudding and during the 2 minutes that was chilling in the refrigerator I used it to whip up the whipped cream. Done and done.

Now for the layering. I love the flavors of chocolate and cherry together, so I used this lovely Black Cherry jam as one of the layers. It’s difficult to see in the photograph, but it’s lodged between the chocolate pudding and the whipped cream. It’s also available on Amazon if you can’t find it in your local grocery store:

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Black Cherry Chocolate Parfait
Prep time
Cook time
Total time
Chocolate pudding, cherry jam and real whipped cream come together for a National Chocolate Parfait Day treat.
Recipe type: Dessert
Serves: 6
  • 1 package Jell-O instant chocolate pudding
  • 2 cups milk (I use 2%)
  • 1 cup heavy whipping cream
  • 1 Tbsp confectioner's sugar
  • 1 tsp vanilla
  • 6 Tbsp Black Cherry Jam
  1. Using a rotary egg beater (or a whisk), beat the instant pudding mix and milk together for 2 minutes. Let chill and set in the refrigerator for 5 minutes.
  2. While the pudding is setting, use a rotary egg beater to beat together the cream, sugar and vanilla. It takes about 3-4 minutes to get nice peaks to form.
  3. Spoon pudding into the bottom of a champagne flute or other tall, narrow glass. Wipe rim with a paper towel to remove chocolate smudges. Spoon in a tablespoon of the jam into each flute, then top with whipped cream and garnish with a chocolate chip or a cherry or anything you like!
  4. Either eat immediately or chill for later.
Dessert Uncategorized

Pumpkin Pudding

Pumpkin Pudding
Pumpkin Pudding

It’s day 30 of 31 days of pumpkin, my friends, and I’ve gone back to basics and back to the book that inspired me as a young home cook so many years ago. My mother gave me this book when I was a junior in college and I cooked from it religiously back then. Now it’s funny. Some of the recipes feel a bit dated. There’s even a recipe in there for a pumpkin mold: a kind of custardy, pudding-like thing that you chill in a bundt cake pan and turn out. I didn’t have the energy to actually make it, although I considered doing so just for the retro appeal and possible shock factor of the resulting photograph. (Tastestopping, here we come)! It will have to wait until next year.

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