Go Back

Coffee Chocolate Parfait

Prep Time 10 minutes
Servings 6 200 ml/ dessert cups


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.

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.