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Espresso Chocolate Pudding Brownie Parfaits

Posted by ReganJonesRD
February 22, 2015
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Need a cornstarch free version of Chocolate Pudding? It's the perfect base for indulgently healthy Espresso Brownie Parfaits.

~by Regan Jones, RD

I was out of the country on Valentine's Day this year. So for the most part, it came and went without much fanfare.... or much chocolate. If you're up to your chocolate quota by now, you may want to step away from our ReDux theme this month. But my guess is, you're not. 

I mean, really.... who ever gets tired of chocolate?!? 

This month's ReDux theme doesn't stop with just basic chocolate, though. We wanted to challenge people in this... the month of all things cocoa, creamy and delicious... to share their favorite chocolate pairings -- the foods/flavors that when paired with chocolate deliver swoon-worthy taste. 

Obviously, there are combos that never disappoint -- {peanut butter + chocolate} and {raspberries + chocolate} are two of my favorites. But at the heart of bringing out the absolutely best in chocolate taste, I think coffee/espresso tops the list. 

I regularly sneak a little coffee (sometimes instant since it cooks well and mixes easily into recipes without adding liquid) into my chocolate desserts. It's not about pulling in an overwhelming mocha flavor. But there's just something that a touch of coffee does to the overall chocolate note in your mouth that goes from Great to OMGGreat, you know? 

Because my husband needs sweet treats that are not only gluten-free, but also corn-free, constructing a pudding-based parfait wasn't as straightforward as I had hoped. Cornstarch is an amazing thickener for puddings, followed closely by wheat flour <--- both non-options for this dish. 

So instead, I thickened it with tapioca (which is a wonderful thickener, but slightly gelatinous) and very finely ground flax meal. This last ingredient was a novel usage in pudding, but worked well. I just caution that you may need to give your flax meal (I prefer golden flax meal) a whirl in your food processor or coffee grinder to really get a fine powder. Otherwise, you may detect bits of flax in the pudding. That's not a big deal once the parfait is assembled. It blends in with the brownie pieces. But eating this pudding alone would give a noticeable grainy texture to the pudding. I don't find it off-putting (especially in light of how many people eat chia pudding), but you should be aware of that fact before you try the recipe.

And if chocolate + coffee isn't really your thing, we probably can't be friends.... KIDDING!!! But you do need to check out all the other Recipe ReDux creations from my fellow ReDuxers, listed in the InLinkz link below. Enjoy! 

 

Need a cornstarch free version of Chocolate Pudding? It's the perfect base for indulgently healthy Espresso Brownie Parfaits.

Need a cornstarch free version of Chocolate Pudding? It's the perfect base for indulgently healthy Espresso Brownie Parfaits.

 

To assemble these parfaits, all you need is 1 recipe of my Bittersweet Espresso Brownies and 1 recipe of the Chocolate Pudding below. 

 

Need a cornstarch free version of Chocolate Pudding? It's the perfect base for indulgently healthy Espresso Brownie Parfaits.

 

 

 

Need a cornstarch free version of Chocolate Pudding? It's the perfect base for indulgently healthy Espresso Brownie Parfaits.

Cornstarch free Espresso Chocolate Pudding is the perfect base for indulgently healthy Brownie Parfaits!
Need a cornstarch free version of Chocolate Pudding? It's the perfect base for indulgently healthy Espresso Brownie Parfaits.

Espresso Chocolate Pudding (Cornstarch Free)

Yield

makes 5 servings 1/4 cup each

Ingredients

  • 1 ounce unsweetened baker’s chocolate
  • 1 tablespoon butter
  • 1 tablespoon very finely ground flax meal
  • 1 tablespoon hot water
  • 1 cup milk
  • 1 tablespoon tapioca flour
  • ½ cup sugar
  • 1 teaspoon instant coffee
  • Dash of salt

Directions

  1. Melt chocolate and butter in a medium-size saucepan over low heat. Meanwhile, combine flax and water and let stand.

  2. Whisk milk into melted chocolate. Next add in, one at a time whisking well after each addition, tapioca flour, sugar, instant coffee and dash of salt. Cook over medium heat until thickened.

Click for nutritional information
Calories 84
Carbohydrates 28g
Fiber 0g
Sugar 4g
Fat 8g
Protein 4g
Sodium 53mg
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org.
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