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Coffee Chocolate Parfait

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Coffee Chocolate Parfait

Photo: Natalie Levin

Everyone who knows me knows that I really like the combination of chocolate and coffee in desserts. To tell you the truth, I even add a little chocolate to my coffee cup sometimes (more infrequently than I would like – mainly because of a strict diet). Waiting for it to melt and then enjoying a nice hot cup of chocolate-coffee. YUM!

It often happens that I have to make a quick yet impressive dessert, what makes pound cakes or cookies less appropriate. This is how this chocolate parfait was thought of. It’s a coffee chocolate parfait made of chocolate cream, coffee whipped cream and some grated dark chocolate and cocoa nibs.

It’s so easy to make and really take no longer than a few minutes, but the final look is impressive and perfect for hosting.

Coffee Chocolate Parfait

Photo: Natalie Levin



Coffee Chocolate Parfait

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
  1. Dark chocolate cream: chop the chocolate and put in a bowl.
  2. Dissolve in the microwave or over double-boiler until the chocolate is completely melted.
  3. In a mixer bowl whip the cream until very stable whipped cream is formed.
  4. Add 2-3 tablespoons of whipped cream into the melted chocolate, stir well until uniform.
  5. Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform chocolate cream.
  6. Transfer the cream into a piping bag fitted with 2 cm round piping tip and drizzle into the glasses to half the height.
  7. Sprinkle chopped dark chocolate on top of the chocolate cream layer and refrigerate until the coffee whipped cream is ready.
  8. Coffee whipped cream: in a mixer bowl, whip cream, powdered sugar and coffee until you get a uniform, stable whipped cream.
  9. Transfer the whipped cream into a piping bag fitted with 2 cm serrated piping tip and drizzle into the glasses.
  10. 10. Garnish with cocoa nibs and serve.
  • 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.

Coffee Chocolate Parfait

Photo: Natalie Levin

Coffee Chocolate Parfait

Photo: Natalie Levin