Better than Truffles Pudding Parfait

Chocolate and Raspberry Pudding Parfait 

This Valentine dessert makes 4 large servings.

Chocolate Pudding                                                                                                       

1/4 cup granulated sugar                                                                    
1 tablespoon cornstarch
dash of salt
1 egg yolk beaten
1 cup milk
1/4 cup plus of real chocolate chips, preferably dark chocolate

Mix together the sugar, cornstarch and salt. Place in a small saucepan. Beat egg yolk together with the milk and add to the sauce pan and stir thoroughly with the dry ingredients. Cook over medium heat and stir constantly until mixture bubbles and thickens. Remove from heat and stir in the chocolate chips until melted and incorporated. Cool completely. You may cover and refrigerate after the pudding has cooled.

Raspberry Sauce                                                                                        

12 ounces frozen raspberries
2 tablespoons granulated sugar
1 tablespoon cornstarch

Thaw raspberries and sieve to remove seeds. Place in a small sauce pan. Stir together sugar and cornstarch. Add to the sauce pan. Cook while stirring over medium heat until the sauce bubbles and thickens. It will cook quickly. Cool completely.

White Chocolate Sauce

1/2 cup heavy cream
4 ounce white chocolate baking bar or chips

Pour cream into a small saucepan. Bring to slow simmer over medium heat. When the cream reaches a simmer, remove from the heat and add the white chocolate bar which has been broken into small pieces. Allow the chocolate to melt and stir until incorporated. Cool completely.

When all three components are completely cool, you may layer into individual serving dishes in any manner which pleases you. If you prefer, the pudding and two sauces can be layered into one larger serving dish.