Mocha Parfait


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Coffee and chocolate come together in this chilly dessert.

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Serving Size / Yield

6 servings


  • 1 1/4 C. milk
  • 1/2 C. coffee beans
  • 1/3 C. water
  • 1 pkg. unflavored gelatin
  • 3 egg yolks
  • 1/3 C. sugar
  • 3 oz. sweet chocolate
  • 1 C. whipping cream

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Melt chocolate with milk.  Add coffee beans and allow to stand for 1 hour. Bring milk back to scalding point.  Beat egg yolks with sugar until light and strain in the chocolate milk.  Return to saucepan and stir over a gentle heat until the mixture thickens.  Dissolve gelatin in water and lightly whip cream.  Add gelatin and cream to custard.  Pour into parfait dishes. Chill 3-4 hours.

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