Blonde Chocolate Pudding and Rhubarb Parfaits

Blonde Chocolate Pudding and Rhubarb Parfaits

from Chocolate for Beginners

The tang of rhubarb is tempered perfectly by sweet, creamy blonde chocolate in this springtime dessert.

Difficulty Level Intermediate

Prep Time 1 hour, plus overnight 4 hours chilling time

Techniques Melting

Yield 6 parfaits

Storage Store in the refrigerator for 3 days

Ingredients

• 7 ounces blonde chocolate (such as Valrhona Dulcey Blond), or plain white chocolate
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 egg yolks
• 3 cups whole milk
• 2 tablespoons unsalted butter
• 2 cups chopped rhubarb (I cut mine into 1/4-inch chunks)
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• Nutmeg for garnish

Equipment

• Large and medium bowl
• Medium and small sauce pans
• 6 parfait glasses

Instructions

1. Chop the chocolate if necessary and place it in a large bowl. Set aside.
2. Place the 1/3 cup granulated sugar, cornstarch, salt and yolks into a medium sauce pan and whisk until smooth. Whisk in the milk and heat the mixture over medium heat, stirring constantly. 
3. Bring the milk mixture to a gentle boil, and cook at this temperature for one minute, stirring constantly.  
4. Remove the pan from the heat and immediate scrape the custard over the chopped white chocolate. Allow to sit for a minute or two, then stir until the chocolate is melted and the pudding is perfectly smooth. Stir in the butter until is is completely incorporated. 
5. Cover the bowl by pressing plastic wrap directly onto the surface of the warm pudding. Refrigerate until thoroughly chilled. 
6. For the compote, place the rhubarb, 3/4 cup granulated sugar, and lemon juice into a small sauce pan and bring to a simmer. Cook until the rhubarb is perfectly tender, about 10 minutes. Scrape the compote into a clean bowl, cover, and chill.  
7. To finish the parfaits, place a dollop of pudding into the bottom of a parfait glass (or wine glass, or whatever you have). Follow with a spoonful of rhubarb compote. Spread each layer so that it completely covers the layer beneath it. Next, the pudding. Then the rhubarb. Finish with the pudding. Grate a little nutmeg over the top and serve with a long-handled spoon.