My family declared these Boston Cream Parfaits one of the best desserts I’ve made. We all adore Boston Cream, and using Drake’s Cakes Boston Creme Yodels makes these parfaits quick and delicious. The smooth custard and rich chocolate create the classic flavor of Boston Cream, but in a lighter, no-bake format that comes together fast.
This post is sponsored with product and/or monetary compensation by Drake’s Cakes. All opinions are my own.
You will need:
1 (11.16 oz) box Drake’s Cakes Boston Creme Yodels
1 (5.1 oz) box instant vanilla pudding mix
3 cups heavy whipping cream
1 tsp vanilla extract
For the chocolate ganache:
1 cup semi-sweet chocolate chips
¾ cup heavy whipping cream
1 TB butter
For the mini chocolate bar garnish:
Dark chocolate candy coating
Mini chocolate bar silicone mold
Whipped cream and mint leaves for garnish
Directions for Boston Cream Parfaits:
1. Crumble one Boston Creme Yodel into a small bowl, then press the crumbs lightly into the bottom of a 10 oz glass parfait dish to form the base.
2. In a large bowl, combine the instant vanilla pudding mix, vanilla extract, and 3 cups heavy whipping cream. Whisk or use a hand mixer until the mixture is thick and fluffy—take care not to overmix.
3. Spoon or pipe the cream mixture over the Yodel base in the parfait glass, leaving a little space at the top for the ganache. Chill in the refrigerator to set while you prepare the chocolate topping.
4. For the ganache, place the chocolate chips and butter in a medium bowl. Heat the ¾ cup heavy whipping cream in a small saucepan or microwave until it just begins to simmer—do not boil. Pour the hot cream over the chocolate and butter, let it sit for about 5 minutes, then stir until smooth. Allow the ganache to cool slightly before pouring.
5. Pour a thin layer of ganache over the chilled cream layer and return the parfaits to the refrigerator to fully set.
6. To make mini chocolate bars, melt the dark chocolate candy coating according to package directions. Spoon or pipe the melted coating into the silicone mold and smooth the tops with a knife or offset spatula for an even finish.
7. Chill the molded chocolate in the refrigerator about 15 minutes, then remove the mini bars once completely set.
8. Slice thin rounds from four Boston Creme Yodels for garnish.
9. Finish each parfait with a dollop of whipped cream, a mint leaf, a few Yodel slices, and a mini chocolate bar. These no-bake parfaits capture the classic Boston Cream flavor in a lighter, elegant presentation perfect for gatherings or a simple treat at home.
For more easy recipes like my easy Chocolate Pistachio Cupcakes, check my recipes section.
