Gluten-Free Triple Chocolate Mocha Mini Parfaits
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.
Ingredients
- 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)
Method
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.
