Mudslide Parfaits

• Refrigerated

  • 2 Egg yolks, large

• Condiments

  • 1/2 cup Hot fudge sauce

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 4 oz Dark chocolate chips
  • 1/3 cup Granulated sugar
  • 1/4 cup Powdered sugar
  • 1 Dash Salt
  • 1 tsp Vanilla extract

• Snacks

  • 3/4 cup Oreos

• Dairy

  • 1 tbsp Baileys irish cream
  • 3/4 cup Heavy whipping cream
  • 3/4 cup Milk

• Beer, Wine & Liquor

  • 3/4 cup Kahlua or other coffee liqueur

Found on lemontreedwelling.com

Description

Ingredients

• For the Filling:
• 2 large egg yolks, slightly beaten
• 3 Tbsp. all purpose flour
• ⅓ c. granulated sugar
• Dash of salt
• ¾ c. milk
• ¾ c. Kahlua or other coffee liqueur
• 1 tsp. vanilla extract
• 4 oz. dark chocolate chips
• For the topping:
• ¾ c. heavy whipping cream
• 1 Tbsp. Baileys Irish Cream
• ¼ c. powdered sugar
• ½ c. hot fudge sauce
• ¾ c. crushed Oreos

Directions

• Place egg yolks in a separate bowl and set side.
• In a medium saucepan, add the flour, sugar, and salt and whisk to combine.
• Add the milk, Kailua, and vanilla extract.
• Heat the mixture over medium-low heat, whisking constantly.
• Once the mixture is warm (but not boiling) pour about ¼ c. of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.
• Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
• Whisk until the pudding starts to thicken, then add chocolate chips and continue whisking until the pudding starts to thicken.
• Pour the pudding into a medium bowl and cover with clear plastic wrap (directly on the pudding surface), then poke a few holes in the plastic wrap with a toothpick.
• Allow the pudding to cool on the counter for at least 1 hour before refrigerating.
• Refrigerate 2-3 hours until the pudding has cooled and is firm.
• Place a mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.
• Pour the heavy whipping cream into the child bowl and use an electric mixer to beat on medium-high speed until the cream gets bubbly.
• Add the Baileys and the powdered sugar and continue beating on high speed until stiff peaks form.
• *This will be slightly less stiff than a traditional whipped cream due to the liqueur.
• *Topping can be prepared in advance or right before serving.
• Heat the hot fudge sauce according to instructions on the jar.
• Pick up your parfait glass and turn it sideways, then use a spoon to drizzle hot fudge on the inside edges of the glass, gently rotating the glass as you go. Repeat with remaining glasses.
• Pour 2-3 Tbsp. cookie crumbs in the bottom of each glass.
• Pour pudding into a piping bag and pipe it into the glasses. (You can also use a spoon.)
• Spread pudding out to the edges of the glass.
• Pipe topping onto the pudding, dividing evenly among the glasses.
• Garnish with remaining crushed Oreos.
• Serve immediately or refrigerate until ready to serve.