Creamy Mudslide Parfaits Food

MUDSLIDE PARFAITS

Steps:

• Place egg yolks in a separate bowl and set side.
• In a medium saucepan, add the flour, sugar, and salt and whisk to combine.
• Add the milk, Kailua, and vanilla extract.
• Heat the mixture over medium-low heat, whisking constantly.
• Once the mixture is warm (but not boiling) pour about 1/4 c. of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.
• Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
• Whisk until the pudding starts to thicken, then add chocolate chips and continue whisking until the pudding starts to thicken.
• Pour the pudding into a medium bowl and cover with clear plastic wrap (directly on the pudding surface), then poke a few holes in the plastic wrap with a toothpick.
• Allow the pudding to cool on the counter for at least 1 hour before refrigerating.
• Refrigerate 2-3 hours until the pudding has cooled and is firm.
• Place a mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.
• Pour the heavy whipping cream into the child bowl and use an electric mixer to beat on medium-high speed until the cream gets bubbly.
• Add the Baileys and the powdered sugar and continue beating on high speed until stiff peaks form.
• *This will be slightly less stiff than a traditional whipped cream due to the liqueur.
• *Topping can be prepared in advance or right before serving.
• Heat the hot fudge sauce according to instructions on the jar.
• Pick up your parfait glass and turn it sideways, then use a spoon to drizzle hot fudge on the inside edges of the glass, gently rotating the glass as you go. Repeat with remaining glasses.
• Pour 2-3 Tbsp. cookie crumbs in the bottom of each glass.
• Pour pudding into a piping bag and pipe it into the glasses. (You can also use a spoon.)
• Spread pudding out to the edges of the glass.
• Pipe topping onto the pudding, dividing evenly among the glasses.
• Garnish with remaining crushed Oreos.
• Serve immediately or refrigerate until ready to serve.

FROZEN CHOCOLATE MUDSLIDE

Steps:

• Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.

MUDSLIDE

Steps:

• Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
• Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
• Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.