Coffee Chocolate Pudding Parfaits

Recipe from: Coffee Kind

Sumptuous chocolate and silky coffee puddings combine with foamed milk in a delightfully sophisticated dessert that's easier to make than apple pie.

Prep time: 1 hours Cook time: 25 minutes Yield: 4 servings

Ingredients for Chocolate Pudding

In the top half of the double boiler, melt the chocolate pieces without stirring until they are nearly liquid.
Gently stir in corn syrup until completely blended with the chocolate.
Mix 1/2 the milk with the cornstarch until there are no lumps. You now have 1/2 cup plain milk and 1/2 cup corn starch mixture.
In a thin stream, add 1/2 the cornstarch mixture to the choclate, stirring continuously. Continue stirring until completely blended.
In the same way, drizzle in half the plain milk and blend in completely.
Repeat with remaining corn starch mixture and milk.
Continue stirring until mixture has thickened to the consistency of corn syrup or soft pudding.
Rest glasses at a slant in the loaf pan. Half fill each with chocolate pudding so that it settles at a diagonal. Refrigerate while making coffee pudding.

In the top half of the double boilerover boiling water, mix together sugar and corn starch.
Add corn syrup and stir until sugar is dissolved.
Slowly add coffee, stirring constantly.
Slowly add milk, stirring constantly.
Continue to stir over boiling water until the mixture is thickened to soft pudding consistency - about the time it boils.
Remove from heat and allow to sit for five minutes.
Stand glasses uptright and gently add coffee pudding until it is even with the top of chocolate pudding.
Refrigerate until just before serving.
Top with frothed milk or lightly whipped cream and garnish with cinnamon or shaved chocolate as desired.