Double Chocolate Cookie Parfait
Yield: 2 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cooling Time: 40 minutes
- Total Time: 1 hour, 25 minutes
Ingredients: For the Cookie Crumble Layer:
- ½ cup almond flour
- 2 tablespoons cocoa powder
- 1 tablespoon Swerve
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons water
- 2 teaspoons coconut oil
- ¼ teaspoon vanilla
For the Pudding Layer:
- ⅓ cup Bake Believe® Dark Chocolate Baking Chips
- ½ cup almond milk
- ½ cup heavy cream
- ½ tablespoon unflavored gelatin powder
- ¼ teaspoon xanthan gum
- 2 egg yolks
- ⅓ cup Swerve
- ¼ teaspoon salt
- 1 tablespoon butter
- ¼ teaspoon vanilla
For the Whipped Cream:
- ¾ cup heavy cream
- 1 tablespoon Confectioners Swerve
- ½ teaspoon vanilla
Instructions:
- Preheat the oven to 325°F.
- In a medium bowl, stir together all of the ingredients for the cookie crumble until well mixed.
- Roll the cookie mixture between 2 pieces of parchment paper until about ⅛-inch thick.
- Remove 1 layer of the parchment paper, leaving the bottom layer under the cookie dough.
- Transfer the cookie dough to a cookie sheet.
- Bake the cookie dough until fragrant, about 5 minutes.
- Set the cookie aside to cool until firm, about 20 minutes.
- Crumble the cookie into a medium bowl.
- Meanwhile, make the pudding.
- Pour the almond milk and heavy cream into a medium saucepan and sprinkle the gelatin on top.
- Set aside for 10 minutes so that the gelatin can bloom, then whisk in the xanthan gum.
- In a medium bowl, whisk together the egg yolks, Swerve, and salt until the yolks become lighter in color.
- Place the almond milk mixture over a medium heat and cook, stirring frequently, until it forms small bubbles around the edges of the pan.
- Whisk in the dark chips.
- Remove from heat and whisk the hot mixture, a little at a time, into the egg yolks.
- Add the milk and yolk mixture back to the saucepan and place over a medium heat.
- While stirring constantly, cook until it thickens slightly, about 5 minutes.
- Stir in the butter and ¼ teaspoon vanilla.
- Place the saucepan into an ice bath and stir occasionally until the pudding thickens.
- Place a medium bowl in the freezer to chill for 5 minutes.
- Add the heavy cream, Confectioners Swerve, and ½ teaspoon vanilla to the chilled bowl and beat with an electric mixer until medium peaks form.
- Evenly distribute about half of the cookie crumble into the bottom of 2 short glasses. Whiskey glasses work great.
- Top the cookie layer with about 3 spoonfuls of whipped cream followed by half of the pudding.
- Repeat the process, reserving a small amount of cookie crumble for the top.
- Place one large spoonful of whipped cream on the top and sprinkle with the remaining cookie crumble.
- Enjoy right away or store, covered, in the refrigerator for up to 5 days
