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