Coffee Chocolate Parfait
Prep Time 10 minutes
Servings 6 200 ml/ dessert cups
Ingredients
For chocolate cream:
- 100 grams dark chocolate
- 250 ml. (1 cup) cold whipping cream
For coffee whipped cream:
- 250 ml. (1 cup) cold whipping cream
- 20 grams (2 tbsp.) sugar powder
- 2 tsp. instant coffee powder
For decoration:
- 50-100 grams dark chocolate coarsely chopped
- 20-30 grams cocoa nibs
Instructions
- Dark chocolate cream: chop the chocolate and put in a bowl.
- Dissolve in the microwave or over double-boiler until the chocolate is completely melted.
- In a mixer bowl whip the cream until very stable whipped cream is formed.
- Add 2-3 tablespoons of whipped cream into the melted chocolate, stir well until uniform.
- Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform chocolate cream.
- Transfer the cream into a piping bag fitted with 2 cm round piping tip and drizzle into the glasses to half the height.
- Sprinkle chopped dark chocolate on top of the chocolate cream layer and refrigerate until the coffee whipped cream is ready.
- Coffee whipped cream: in a mixer bowl, whip cream, powdered sugar and coffee until you get a uniform, stable whipped cream.
- Transfer the whipped cream into a piping bag fitted with 2 cm serrated piping tip and drizzle into the glasses.
- 10. Garnish with cocoa nibs and serve.
Recipe Notes
- Keep the coffee chocolate parfait well wrapped in the refrigerator for 5-6 days.
- You can make vanilla cream instead of coffee cream by replacing the coffee powder with 1-2 teaspoons of vanilla extract.
- Cocoa nibs can be bought here (affiliate).
- It is recommended to use dark chocolate with at least 55% cocoa solids for a delicious result.