10cookiesgluten + dairy free chocolate and cream sandwich cookies, well crumbledsuggestions in post
Chocolate Filling
⅓cgranulated sugar
2cdairy free heavy whipping creamsuggestions in post
½cdairy free milksuggestions in post
6egg yolks
2tablespooncornstarch
6tablespoondairy free butter, cut into small cubessuggestions in post
9ozdairy free semi-sweet morselssuggestions in post
1½teaspoonvanilla extract
Whipped Cream
19 ozdairy free whipped topping containersuggestion in post
Instructions
Preparing the Chocolate Filling Ahead of Time
In a medium saucepan over medium heat, whisk the sugar, heavy whipping cream, and milk well.
Meanwhile in a small bowl, place egg yolks and cornstarch. Whisk until smooth.
Once the saucepan mixture is simmering, but not boiling, add two spoonfuls of the hot liquid mixture into the egg yolks and whisk. Then add two more spoonfuls of the hot liquid into the egg yolks and mix again.
Now slowly whisk the egg yolk mixture into the saucepan. Whisk constantly until the mixture thickens and comes to a gentle boil.
Turn the heat to very low and immediately whisk in the cubed butter, chocolate morsels, and vanilla extract. Whisk several minutes to rid of any lumps.
Pour the filling into a bowl. Once cooled cover and refrigerate 4 hours or overnight.
Assembling the Parfaits
Using a spoon add layers of chocolate filling, crushed cookie crumbs, and whipped topping to your parfait cup.
Garnish with more cookie crumbs, an Oreo-like cookie, and even fresh raspberries.
Leftovers-- cover and refrigerate any leftovers up to 1 day. Once assembled parfaits taste best the day of.
Notes
This recipe provides 4 large servings. If you're serving this Cookies and Cream Parfait in mini glass jars, you will be able to have 8-10 servings.