Coffee Pudding Recipe: Layered Chocolate Parfaits

Coffee pudding recipe nights call for something rich yet simple, and these parfaits deliver. Silky coffee pudding and dark chocolate pudding layer at a slant in the glass. A cap of frothed milk finishes each one. The whole dessert is easier than pie.

Strong coffee carries the top layer, so brew a bold cup. Chill the glasses at an angle for the classic diagonal look. Warm the puddings gently so they never scorch.

Coffee Pudding Recipe at a Glance

The parfaits serve four and look far fancier than the effort involved. Each layer sets in the fridge, so plan for chill time.

A strong dark roast makes the boldest coffee layer. Browse our premium whole bean coffee to start.

Ingredients

For this coffee pudding recipe, you'll need:

• 100 g milk chocolate (about 2½ standard bars)
• 200 g whole milk
• 25 g corn syrup
• 12.5 g cornstarch

• 100 g sugar
• 12.5 g cornstarch
• 25 g corn syrup
• 100 g strong hot coffee
• 150 g milk

• Frothed milk or lightly whipped cream
• Cinnamon or shaved chocolate, to garnish

• Double boiler
• Rocks glasses or juice glasses
• Loaf pan

How to Make This Coffee Pudding Recipe

Make the chocolate layer first, then the coffee layer. Chill between the two so the layers hold.

1. Melt the milk chocolate in the top of a double boiler without stirring.
2. Stir in the corn syrup until fully blended with the chocolate.
3. Mix half the milk with the cornstarch until smooth, with no lumps.
4. Add half the cornstarch mixture to the chocolate in a thin stream, stirring constantly.
5. Drizzle in half the plain milk and blend fully.
6. Repeat with the rest of the cornstarch mixture and milk.
7. Stir until the pudding thickens to a soft, syrupy texture.
8. Rest the glasses at a slant in a loaf pan. Half-fill each with chocolate pudding.
9. Refrigerate the glasses while you make the coffee pudding.

1. Mix the sugar and cornstarch in the top of the double boiler over boiling water.
2. Add the corn syrup and stir until the sugar dissolves.
3. Pour in the coffee slowly, stirring constantly.
4. Stir in the milk in a slow, steady stream.
5. Cook over boiling water until the mixture thickens to soft pudding, about the point of a boil.
6. Remove from the heat and rest for five minutes.
7. Stand the glasses upright. Add coffee pudding level with the top of the chocolate layer.
8. Refrigerate until serving time.
9. Top with frothed milk or whipped cream. Garnish with cinnamon or shaved chocolate.

Tips and FAQ

This coffee pudding recipe tastes best when brewed with double-strength coffee so the flavor holds through the milk and starch. Wipe the glass rims for a clean layer line. A dusting of cinnamon adds warmth to the top. Serve the parfaits cold, straight from the fridge. Use clear glasses so the diagonal layers show. For more sweet ideas, see our baking with coffee recipes.

Use a strong, freshly brewed dark roast for the boldest flavor in this coffee pudding recipe. Brew the coffee at double strength so it stands out in the finished dessert. A medium roast also works but creates a milder coffee taste. See our roast levels guide to choose yours.

Rest the glasses at a slant in a loaf pan. Half-fill with chocolate pudding and chill until set. Stand the glasses upright before adding the coffee layer. A slow chill keeps the layer line crisp.

Corn syrup keeps the pudding smooth and glossy. A little honey or glucose syrup works as a swap. Leave the syrup out and the texture turns grainier. A cold set gives the cleanest layers.

Keep the parfaits covered in the fridge for up to two days. Add the froth topping only right before serving. Freeze the base puddings for up to a month. The puddings set firmer as they chill. Store the froth separately if you make them ahead.

Warm the milk and whisk hard, or use a handheld frother. A jar with a tight lid also works, shaken well. Warm milk froths into a softer foam. Pair each parfait with our coffee and dessert pairing ideas.

Fresh Coffee to Make It With

Make dessert with coffee worth tasting. Browse our premium whole bean coffee, roasted fresh and shipped within 1 to 2 business days.

Subscribe with the Blackout Coffee Club and save 19% on every order. Hosting a crowd? Our bulk coffee keeps up.

Craving more? Try our flourless coffee chocolate cake and our coffee caramel sauce.

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