Chocolate Espresso Parfaits with Whipped Cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup brewed espresso, cooled
• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup Dutch-process cocoa powder
• 1/4 cup hot water
• 1/2 cup chocolate cookie crumbs
• Optional: cocoa powder for garnish

Steps

1. 1 Whisk heavy cream, powdered sugar, and vanilla in a bowl until stiff peaks form. Chill.
2. 2 In a small bowl, mix espresso and granulated sugar until sugar is dissolved.
3. 3 In a medium bowl, whisk cocoa powders and hot water until smooth.
4. 4 Layer half of the chocolate mixture into 4 parfait glasses.
5. 5 Add a layer of chocolate cookie crumbs over the chocolate mixture.
6. 6 Add the remaining chocolate mixture on top of the crumbs.
7. 7 Dollop whipped cream generously over the top.
8. 8 Drizzle with espresso-sugar mixture.
9. 9 Dust with cocoa powder if desired and serve immediately.

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Parfait glasses or small bowls

Variations

• Use coffee liqueur instead of espresso for an adult twist.
• Swap chocolate cookie crumbs for crushed amaretti for an almond flavor.

Substitutions

• If espresso isn't available, use strong brewed coffee.
• Use coconut whipped cream for a vegan option.

Pairings

• Serve with biscotti for dipping.
• A glass of tawny port complements the chocolate and coffee flavors.

Nutrition

Tips

• For a richer flavor, use dark cocoa powder.
• Chill the parfait glasses for 30 minutes before serving for a more set texture.

Storage

Keep refrigerated for up to 4 hours before serving. Do not store longer as the cookies may become soggy.

Freezing: Not recommended due to texture changes in whipped cream and cookies.

Serving Suggestions

• Serve with a side of fresh berries for a pop of color and flavor.
• Pair with a shot of espresso for true coffee lovers.

FAQ