Active Time

　　25 min

　　Total Time

　　35 min

　　An extra dose of decadent chocolate gives this classic layered dessert new life.

　　

Ingredients

Makes 6 servings

　　2 tablespoons cornstarch

　　1/4 cup plus 2 tablespoons sugar, divided

　　1/4 cup plus 1 tablespoon unsweetened cocoa powder, divided, plus additional for garnish

　　2 cups whole milk

　　4 ounces fine-quality semisweet chocolate (no more than 54% cacao if marked), finely chopped

　　1 tablespoon unsalted butter

　　1 cup chilled heavy cream

　　1/4 teaspoon pure vanilla extract

　　

Step 1

Whisk together cornstarch, 1/4 cup sugar, 1/4 cup cocoa, and a pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 3 minutes. Remove from heat and whisk in chopped chocolate and butter until melted. Transfer pudding to a metal bowl and quick-chill by setting in an ice bath and stirring occasionally, about 10 minutes.

　　

Step 2

Meanwhile, beat cream with vanilla and remaining 2 tablespoons sugar and 1 tablespoon cocoa until it just holds stiff peaks. Layer pudding and cream in 8-ounce glasses. Serve dusted with cocoa.

　　Cooks' note:

　　Parfaits can be made 1 hour ahead and chilled, covered.