Perfectly smooth Chocolate Butterscotch Pudding Parfait! This is an easy small batch recipe for two delicious pudding flavors layered to make a mouth-watering parfait. The Chocolate and Butterscotch pudding are flavored and sweetened with Nestle Toll House morsels for a creamy pudding dessert!
Nestle Toll House Pudding Recipe
I am excited to announce that I am partnering with Nestle Toll House to create delicious desserts using their morsels. Over the next few months, I will share treats that I create using a variety of chip flavors. And this is my inaugural recipe!
With that, what better way to start than to make a smooth and creamy Chocolate Butterscotch Pudding Parfait. Because let’s face it, butterscotch chips beg to be transformed into a pudding! As do chocolate chips for that matter.
I love Nestle morsels because their flavors are authentic. You know how some chips taste too artificial? Well, I find each of the Nestle flavors to be the real deal – especially their chocolate morsels. There is nothing worse than a chocolate chip that doesn’t taste like chocolate! For each chip, there is a perfect balance of flavor and sweetness that makes these morsels the go-to for this baker.
Easy Pudding Recipe
I will admit – I was terrified to make pudding for the first time. Every (good and creamy) recipe requires you to temper the egg yolks. Which means to bring the egg to the same temperature as the hot liquid so you aren’t left with scrambled eggs. I thought this sounded like something a Chemist needed to do, not a home baker, but I soldiered on.
The proof is in the pudding (yes, pun intended) and my first homemade pudding recipe – Thick & Creamy Butterscotch Pudding – is ah-maz-ing! And really, the hardest part of making homemade pudding is tempering the egg yolks. However, once you make your own, you will wonder what all the fuss is about.
What makes homemade pudding so easy to make?
- You cook it in one pan and one bowl (or two bowls like this recipe).
- There are only a few ingredients, and you probably already have them on hand: egg (yolks), milk, cream, maple syrup (or granulated sugar), vanilla, salt, and butter. Plus your morsel flavor of choice.
- In less than 20 minutes, you have pudding! But – you do have to chill it so it sets up!
- It is a very versatile dessert! The base flavor is vanilla = flavor #1. Chocolate chips = flavor #2. Butterscotch chips = flavor #3. Peanut butter chips … well, you get the picture.
How to Make Homemade Pudding
We covered a little on how to make pudding above, but below is the Cliff Notes version of the recipe instructions:
- Heat/Scald (heat to a temperature just below boiling) the milk and maple syrup (my sweetener of choice) in a medium saucepan.
- In a medium bowl, whisk together the egg yolks, cream, and cornstarch.
- Drizzle about half of the hot milk into the egg yolk mix – whisking constantly (don’t let that egg yolk scramble!)
- Transfer it all back to the pan. Heat the pudding until it bubbles.
- Remove from the heat. Add the butter, vanilla, and salt. Strain over a bowl(s), then stir in the morsel chips (or just keep as vanilla).
- Cover the top of the pudding with plastic wrap.
- Chill the pudding.
- Eat the pudding.
That’s it. I could make it harder, but it doesn’t need to be. Now, go make your own homemade Chocolate Butterscotch Pudding Parfait. You can thank me later! 🙂
For more pudding recipes, check these out! Plus a couple of healthier options!
- Small Batch Chocolate Pudding
- Thick & Creamy Butterscotch Pudding
- Smooth Red Berry Chia Pudding
- Vanilla Chia Pudding
Chocolate Butterscotch Pudding Parfait
- 2 large egg yolks - room temperature
- 3 tablespoons corn starch
- 1/2 cup heavy cream
- 1 cup whole milk
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, cut into cubes
- pinch kosher salt
- 1/4 cup Nestle Tollhouse Semi-Sweet Chocolate Chips
- 1/4 cup Nestle Tollhouse Butterscotch Chips
- Whipped Coconut Cream - for topping the Parfait
- In a medium saucepan, heat the milk and maple syrup over medium heat until the maple syrup melts and bubbles start to form along the sides of the pan. Be careful not to boil.
- While the milk mixture is heating, whisk the egg yolk, cornstarch, and cream in a medium bowl, until thoroughly combined.
- Once the milk has heated, slowly drizzle in about half the mix into the bowl with the egg mixture. Whisk constantly – this makes sure the egg yolk does not scramble. Add the tempered egg mixture back into the saucepan. Still whisking constantly, cook the pudding over medium heat until it thickens and bubbles – about 3-5 minutes.
- Remove the saucepan from the heat and add the vanilla, butter, and salt. Strain the pudding over a fine mesh strainer set over a small bowl. Transfer half of the strained pudding into another bowl. Add the chocolate chips to one bowl of pudding, and the butterscotch chips to the other bowl of pudding. Stir the pudding(s) until the chips are fully melted and the pudding is smooth.
- Cover each bowl of pudding with plastic wrap directly touching the top of the pudding. This will keep a skin from forming on the top of the pudding.
- Refrigerate the pudding for at least 2 hours to set fully.
- When ready to serve, evenly divide each pudding into serving glasses. Top with Whipped Coconut Cream and roughly chopped chocolate and butterscotch chips. Enjoy!
- This recipe makes two large pudding parfaits. Depending on your serving glasses, the pudding could be portioned into 4 desserts.
- My other small batch pudding recipes – like the Small Batch Chocolate Pudding is this recipe but cut in half. So, if you would like a smaller portion, you can cut this recipe in half.
- Since the Chocolate and Butterscotch morsels sweet enough, I do not add a lot of additional sweetener to the base of the pudding.