Chocolate Angel Parfait

It was my day to make dessert today, and I just couldn't find anything that sounded interesting enough, so a made up a little something instead! Enjoy :)

Although this recipe is a fairly long time in preparation, it is most definitely worth the result!

Serves Six

1 small small container of heavy whipping cream

1 pound of medium to small strawberries

Chocolate Pudding

Chocolate biscuits.

Mix up a your batch of chocolate pudding and put it in a bowl in the fridge to chill.

Cocolate Biscuits:

Heat oven to 450

2 Cups Flour

3 tps Baking Powder

1 tsp salt

1/4 sugar

1/3 cup cocoa powder    Mix dry ingredients

2/3 cup milk

1/4 cup oil

1 egg           Mix wet ingredients into your dry ingredients

Liberally flour your cutting board and kneed your mixture until in can be rolled out. Use extra flour if necessary. Roll out the dough and cut it into circles small enough to fit into the glasses you will use. Bake for 7-9 minutes. Let cool on a rack.

Wash your strawberries and separate six of them from the rest. From the remaining strawberries, cut half into very small pieces, set these aside in bowl (you might want to put them in the fridge), slice the rest of the strawberries long-ways and set these aside in a bowl in the fridge.

Mix up your whipping cream. I like to use two tablespoons of sugar (or a little less than that of agave if you prefer) and a liberal amount of vanilla, I never measure. Next, separate about half of the whipping cream into a bowl and mix in the finely cut strawberries, put both bowls of whipping cream in the fridge to keep cool.

Layer 1:

Take out your pudding (it should have only taken it two or three hours to cool), give it a good mix, and, using a dinner spoon, scoop three spoons-full into the bottom of six goblets.

Layer 2:

Take out your long-ways strawberries and put a layer of them on top of the pudding. Sprinkle them with plenty of sugar.

Layer 3:

Cut six of the biscuits in half and put the bottom half on top of the strawberry layer, cut side up.

Layer 4:

Take out your strawberry-whipped-cream mixture, and put a thin layer on top on the biscuit.

Layer 5:

Put the top half of the biscuits in the goblet, cut-side down.

Layer 6:

Another layer of strawberry-whipped-cream

Layer 7:

A thin layer of pudding

Layer 8:

Take out your plain whipped cream, and fill the rest of the goblet with it.

Toppings:

Break six more biscuits in half and place two halves near the edge of each goblet. With the whole strawberries that you set aside in the beginning, cut them almost to the top long-ways, but leave them connected, spread them out, and place them in front of your chocolate biscuit halves; these are your "Angels".

Serve and enjoy!