Chocolate Parfaits

1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make this chocolate parfait. I will begin by teaching you how to make the chocolate pudding. Next, I will teach you how to make the whip topping. You will need three batches. If the whip topping for this parfait. I will teach you how to make the chocolate with all the elements ready. I will show you how to layer them in your cups for a pleasing and delicious dessert. The recipes for this class are in the project section. If you don't want to make the pudding from scratch or the whip topping from scratch. You can buy the instant pudding at the store. And the frozen whip topping. You will need 24 ounces of the frozen whip topping and one package of the chocolate pudding. When mixing up the chocolate pudding, you will only use 1.5 cups though instead of two. I am a self-taught Baker and cake decorator. Many years ago, I decided I wanted to open up my own home bakery. So I decided I need to work on improving my skills. I watched many videos, read lots of books, tech classes, and of course did lots of lots of practice until I felt like my skills with the level that I could open up my own. I open up this space and I had it for several years until my husband got a job offer in New York City. We felt like this was a good move for us and so I close down the bakery and we moved to New York City. Now here in New York City, I do not want to go through the steps to open up another bakery, but I still enjoyed making and cake decorating. So I have decided to share my skills with you on Skillshare. This class is aimed at the baker that would like to learn how to make a delicious chocolate parfait where almost everything is homemade. Although if you want, you can buy the stuff at the store. I am excited to teach you the skills in this class. Let's move on to lesson number one, making a chocolate. 2. 02 Making The Pudding: We're ready now to start making the pudding part of our part. Let's go to the stove and make it to pan. We're going to add the sugar, cocoa, the cornstarch, and the salts. We're just going to stir that together. We're now going to turn the heat on to medium temperature, the milk. And we want to get this mixture and we want it to come to a boil, stirring up the whole time. As it heats up. You'll notice there's less and less specks in it because the chocolate and the corn starch and sugar are dissolving into the liquid. I'm switching to a width because I'm hoping that'll help it dissolve. Better. Notice, most of that chocolate is now dissolved in. Now we're just waiting for it to come to a boil. When it does come to a boil, we're going to want to boil it the two minutes. Okay. Starting to boil. So now we're going to pour a little while stirring for two minutes. We want us to go up because we don't want it to go lumpy. I can feel that it's thickening up. The timer is about ready to go off, meaning it spoiled for two minutes. I'm going to turn that heat off. We're now going to put the butter and vanilla extract in. We will then stir it until it is mixed in and the butter has melted. And we're going to let this cool before we put it in the parfait. We're now ready to make the whole. 3. 03 Making The Whipped Topping: We're going to start the homemaker whip topping on the stove. We're going to put 1 fourth cup of cold water into this path. And we want one teaspoon of an flavored gelatin, which is less than one package. And I'm just going to sprinkle this over the water. We're going to let this sit for two to three minutes. This has been sitting for two to three minutes. We're now going to turn the heat on to medium low. And we're going to stay this cell that is dissolved, that is completely dissolved and clear. Now we're going to turn the heat off and we're going to let this cool. We're going to place one tablespoon of a whip cream into this bag. We're going to also put our cream of tartar 1.5 teaspoon into this bag. We're going to fill up the bag. And then we're going to miss this around until that famous Kata is completely dissolved into that. When I can't fill anymore cream of tartar, then I know it's ready. Now we're going to take this cream of tartar whipping cream mixture. We want to get into that mode. Notice it's kind of sticking to the bag. So I turned inside out. I'm just going to scrape it all off into that boat. Then I also want to pour the rest of this whipped cream. And so I'm going to court over that to help clean anymore cream of tartar that might be on or off. And I'm going to put the sugar in there. Now I'm going to use my hand mixer. As you can see, this is starting to thicken. So we want to add gelatin water. You can see it's starting to thicken up. I do want it to be. Now. I'm going to take my vanilla. I'm gonna dump it in there and I'm going to mix it just enough to mix that. You have your homemade whipped talking. All ready to go into parsing. 4. 04 Making The Chocolate Mousse: We've made the chocolate pudding, and we've made our three batches of the whip topping. We're now ready to make the chocolate mousse. I have half of the width talking here, so 1.5 batches and my chocolate. What I wanna do is I just want to put this into the whip topping. Then we're going to fold them together so that we get a nice fluffy chocolates. And we just keep folding until we have it all nice and the same color. Now, I showed you how to make the chocolate pudding from scratch. That was a video that I had made earlier. And so it showed how to make it from scratch. But I had a package of chocolate pudding that was instant that I ended up using for this recipe. So because of that, you are seeing a few little chunks here with the instance stuff is not totally broken down. And you can use the instant like I did. You just have to make sure that it is used with half as much with 1.5 cups milk instead of the two. You can see this is totally blend it. We're now ready to put our parfait together. 5. 05 Assembling The Parfaits: I'm ready to put the parfait together. I have these individual perfect cups. And I'm going to at least in the beginning, do four at a time. I'm not sure how many part phase this woman, I'm going to start out by doing 444 until I start running out of one of the three ingredients. So here are my perfect cups. I wanted to start by putting in some of those chocolate cookie crumbs in the bottom of each of the Parfit. Not a whole lot, but just enough to kind of give it that crispiness at the bottom. Now, we're going to predict the chocolate mousse in. And I'm just going to take a spoonful, stick it down in. And I probably want to spoonful. You hold this up so you can see. I want it to be about like that. I'm going to do the same for the other two spoonfuls going in. Now, we're gonna do the whip topping. And this one, I don't want it to be a stick of a layer as the moose. So I'm just going to put one spoonful in and spread it around. So it's not gonna be as thick of the layers. So you'll see how that's not newish thing. That one spoonful and spread it around. It should be about half as thick because I'm only putting half as much in. We're now ready to add some more of the cookie mixture. We're just going to put a spoonful in. Sure, it totally covers that area. And the star of this desert really is to chocolate. So that's why we're wanting more of it than everything else. So I'm going to put another couple of spoonfuls him almost to the top. Now, with the next layer of whip topping, I'm going to use this ice cream scoop. Just going to scoop it up and plop it down on top. Scoop it up. Plop it down on top. That gives us a nice finish. For the top of our parfait. The recipe says at this point to grate some chocolate on there. And you can many cookie crumbs. Then I'm just going to sprinkle a few more. Cookie comes, not a whole lot. Just enough to give it that chocolate lick. And then I'm just going to carefully put a lid on top to keep it fresh till we're ready to eat it. And then we'll go into the fridge until they're ready to be served. This is the main reason I like using the disposable is because there's that lid that keeps it fresh. Where if you use goblet is that you have at home, it may not be able to keep up. I have four of them. You're going to put them in the fridge and I'm gonna continue till I finish. You go ahead and make your chocolate bar phase so that you can enjoy them. They are so yummy and chocolate. And yet because of that moose, it's a lighter t-shirts. 6. 06 Final thoughts: Thank you for taking this class. We had fun making our chocolate are things you learned how to make the chocolate pudding. The homemade we're talking with the chocolate pudding and half of the homemade whipped talking. We then make a chocolate mousse that was used to not perfect. We did two layers, each. The chocolate cookie come later, the chocolate mousse and the whip topping. And we repeated those layers. And then we just put a little garnish on top of the chocolate project for this class is to make this chocolate parfait. Please make sure you take a picture of it and post it to our project page and tell us how it went. I look forward to seeing your pictures from my kitchen to your kitchen. Half.