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Gluten-Free Triple Chocolate Mocha Mini Parfaits

  • Beginner
  • 9 mini parfaits
  • 1 hr 35 min
Baking Success Or Baking Mess


1/2 cup sugar
1/4 cup Fleischmann's® Corn Starch
2 teaspoons cocoa powder
1/8 teaspoon salt
2-1/2 cups milk
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate squares, chopped
1 teaspoon instant coffee OR espresso powder
1/3 cup finely crumbled gluten-free chocolate wafer cookies*
Whipped topping (optional)


Stir together the sugar, corn starch, cocoa and salt in a saucepan over medium heat. Gradually stir in milk until smooth. Stirring constantly, bring to a boil. Continue to stir and allow pudding to boil for 1 minute. Remove from heat and stir in vanilla.

Pour half of the pudding into a separate bowl and add 2 ounces of the bittersweet chocolate to one half. Add the remaining ounce of bittersweet chocolate and the instant coffee powder to the other half; stir both puddings until chocolate is melted and pudding is very smooth. Cool until almost room temperature, about 20 to 30 minutes; or cover and chill overnight.

To assemble the parfaits, layer 2 teaspoons cookie crumbs and 2 tablespoons of each pudding into 9 mini parfait glasses.

Cover and refrigerate until ready to serve. Top with whipped topping and/or sprinkle with a few cookie crumbs, if desired.

*Use Gluten-Free Chocolate Wafers recipe OR purchased cookies.

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