Double Chocolate Cookie Parfait – Bake Believe Baking Chips & Bars

Updated at: Thu, 17 Aug 2023 03:37:47 GMT

Step 1

Preheat the oven to 325°F.

Step 2

In a medium bowl, stir together all of the ingredients for the cookie crumble until well mixed.

Step 3

Roll the cookie mixture between 2 pieces of parchment paper until about ⅛-inch thick.

Step 4

Remove 1 layer of the parchment paper, leaving the bottom layer under the cookie dough.

Step 5

Transfer the cookie dough to a cookie sheet.

Step 6

Bake the cookie dough until fragrant, about 5 minutes.

Step 7

Set the cookie aside to cool until firm, about 20 minutes.

Step 8

Crumble the cookie into a medium bowl.

Step 9

Meanwhile, make the pudding.

Step 10

Pour the almond milk and heavy cream into a medium saucepan and sprinkle the gelatin on top.

Step 11

Set aside for 10 minutes so that the gelatin can bloom, then whisk in the xanthan gum.

Step 12

In a medium bowl, whisk together the egg yolks, Swerve, and salt until the yolks become lighter in color.

Step 13

Place the almond milk mixture over a medium heat and cook, stirring frequently, until it forms small bubbles around the edges of the pan.

Step 14

Whisk in the dark chips.

Step 15

Remove from heat and whisk the hot mixture, a little at a time, into the egg yolks.

Step 16

Add the milk and yolk mixture back to the saucepan and place over a medium heat.

Step 17

While stirring constantly, cook until it thickens slightly, about 5 minutes.

Step 18

Stir in the butter and ¼ teaspoon vanilla.

Step 19

Place the saucepan into an ice bath and stir occasionally until the pudding thickens.

Step 20

Place a medium bowl in the freezer to chill for 5 minutes.

Step 21

Add the heavy cream, Confectioners Swerve, and ½ teaspoon vanilla to the chilled bowl and beat with an electric mixer until medium peaks form.

Step 22

Evenly distribute about half of the cookie crumble into the bottom of 2 short glasses. Whiskey glasses work great.

Step 23

Top the cookie layer with about 3 spoonfuls of whipped cream followed by half of the pudding.

Step 24

Repeat the process, reserving a small amount of cookie crumble for the top.

Step 25

Place one large spoonful of whipped cream on the top and sprinkle with the remaining cookie crumble.

Step 26

Enjoy right away or store, covered, in the refrigerator for up to 5 days

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