Delicious Dishings: Mini Cranberry-Ginger Chocolate Pudding Parfaits

Here’s another guest post from one of my blogger friends-turned-real life friends! Megan of Delicious Dishings and I have shared a lot of stories, laughs, meals, drinks, and desserts together. She is one of the nicest, most sincere, and passionate  bloggers I know and I’m happy to call her my friend. We both have a deep appreciation for sweets, and I’m always drooling over her culinary creations!

I have something to confess. Like Bianca, I am also a chocoholic — maybe that’s why we became friends! Because of our shared affinity for all things chocolate, when Bianca asked me to write a guest post for her, I knew I had to make something chocolate. And dark chocolate pudding sounded like just the thing.

But a simple chocolate pudding is nothing special or unusual, so I spruced it up with homemade cranberry sauce and some candied ginger. Not only do these accompaniments amp up the flavor but they also turn this into a perfect dessert for the holidays. (Speaking of holidays, I hope Bianca is having a fabulous time with her family in the Philippines!)

Oh, and another thing Bianca and I have in common: We both love mini desserts. So naturally, I made mini pudding parfaits. Serve these in your prettiest small glasses or dishes. I got these little glasses from Crate & Barrel and use them often for mini desserts.

Mini Cranberry-Ginger Chocolate Pudding Parfaits

Makes 6 mini parfaits

Cranberry Sauce (adapted from Eats Well With Others)

6 ounces fresh cranberries
1/4 cup sugar
1/4 teaspoon ground ginger
1 tablespoon cranberry juice
1/4 cup water

Pudding (adapted from Jean-Georges Vongerichten via Food & Wine, December 2011)
2 tablespoons plus 1 teaspoon sugar
2 tablespoons Dutch-processed cocoa powder
4 teaspoons cornstarch
Pinch salt
1 cup half-and-half
1 ounce bittersweet chocolate, chopped
1/4 teaspoon vanilla extract

Whipped cream

Candied ginger


Make the cranberry sauce: Combine cranberries, sugar, ginger, cranberry juice, and water in small pot.

Bring to a boil, stirring constantly.

Simmer until most of liquid has evaporated and mixture is thick and jellylike. Remove from heat, and let cool slightly.

Transfer cranberry sauce to food processor, and process until smooth. Set aside.

Make the pudding: Sift together sugar, cocoa powder, cornstarch, and salt in small bowl.

In small pot, whisk together half-and-half and cocoa mixture, and cook, whisking constantly, over medium heat until pudding starts to thicken and bubble, about 4 minutes.

Remove from heat, and stir in chocolate and vanilla.

Assemble the parfaits: Set out six 2-ounce glasses or dishes. Drop 2 teaspoons of cranberry sauce in the bottom of each glass.

Divide the pudding among the 6 glasses.

Top the pudding with another teaspoon of cranberry sauce.

Cover the glasses with plastic wrap, and refrigerate for 1 hour.

Top each parfait with whipped cream, sprinkle with candied ginger, and serve.

The tart cranberry sauce and spicy candied ginger provide just the right balance for the rich, decadent chocolate pudding. And the mini serving size is just perfect for when you’re craving a little something sweet after dinner.

Do you like candied ginger? What are your favorite ways to use it?


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