Perfect party parfaits!
1/3 cup (75 mL) cocoa powder
2 Tbsp (30 mL) cornstarch
1/8 tsp (0.5 mL) salt
2 cups (500 mL) milk
1/2 cup (125 mL) maple syrup
2 egg yolks, beaten
2 Tbsp (30 mL) butter, soft
2 tsp (10 mL) vanilla extract
1 cup (250 mL) whipping cream
12 oz (375 g) brick-style Canadian cream cheese, softened
1/2 cup (125 mL) sour cream
2/3 cup (150 mL) sugar
1 Tbsp (15 mL) vanilla extract
300 g Walkers shortbread cookies (2 pkgs.) OR Oreo cookies (1 pkg.), crushed coarsely
8 4-oz cups
In a medium bowl, combine cocoa, cornstarch, and salt. Pour milk into a medium saucepot. Whisk dry ingredient into milk and then add syrup. Cook over medium heat, stirring constantly until mixture thickens and boils for 1-2 minutes.
Separate egg yolks into a medium bowl. While whisking, gradually pour half of the hot mixture into the egg yolks. While whisking, pour the egg mixture back into the saucepan. Cook for 1 minute.
Remove from heat and stir in butter and vanilla. Cover top of pudding with a layer of plastic wrap to prevent a skin from forming. Cool completely.
Whip cream until stiff peaks. Place aside in refrigerator.
In a stand mixer, with the paddle attachment (or using a hand mixer), cream softened cream cheese. Add sour cream, sugar, and vanilla. Mix until smooth.
Gently fold the whipped cream into the cheese mixture.
In a 4 oz cup (e.g. plastic disposable wine cup, martini glass, or small cup/jar), layer 2 Tbsp of cookie and 3-4 Tbsp of each filling in the following order: cookie, cheesecake, pudding, cookie, cheesecake. Top with shaved chocolate. Refrigerate until ready to serve.
Recipe created by chef Ben Kramer
This recipe can easily be doubled to serve a crowd. If bringing this recipe to a party, plastic wine cups work well for these parfaits. Most dollar stores or party stores carry disposable wine cups.
To transport parfaits, try a shoe box or cake pan covered.