Chocolate Cream Pie Parfaits
Directions
- If using graham cracker crumbs, preheat oven to 350°F. Crush enough graham crackers to obtain 1/2 cup. Add sugar and melted butter and combine well. Scatter on a parchment-lined cookie sheet and place in oven for approximately 8 minutes or until fragrant. Set aside.
- In a saucepan combine coconut milk, sugar, and water. Whisk ingredients to a boil and remove from heat. Let cool for a minute.
- Add chocolate and whisk mixture until smooth. Add vanilla.
- Place pan in a bowl filled with ice cubes and stir occasionally using a spatula. Once cream obtains consistency of very soft sour cream, proceed with filling glasses.
- Place a generous tablespoon of graham/cookie crumbs on bottom of each glass.
- Pour or spoon cream into each glass until it reaches just under the middle.
- Spoon a layer of graham/cookie crumbs on chocolate cream.
- Fill glasses with remaining cream and place in the refrigerator until completely firmed, about 2 -3 hours or overnight.
- When ready to serve, scatter remaining crumbs on surface. Whip cream, sugar, and vanilla in a cold bowl until medium firm peaks form and place a dollop on top.
- Place fruit on top and serve.