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Chocolate-Coffee Layered Cream Dessert


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Chocolate-Coffee Layered Cream Dessert


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Chocolate-Coffee Layered Cream Dessert

A very simple and classy dessert. It’s easy to make and you can make and freeze it ahead of time.


  • Ready Time : 0 min


25 servings


    Basic cream:

    • 2 cups soy milk or coffee whitener
    • 5 egg yolks
    • 4 tablespoons sugar
    • 2 tablespoons cornstarch
    • 2 tablespoons instant vanilla pudding powder
    • 5 ounces pareve bittersweet chocolate
    • 2 tbsp coffee grains diluted in 2 tsp water
    • 2 (8-ounce) containers Rich’s Whip


    • 4 ounces bittersweet chocolate
    • 4 ounces Rich’s Whip, unwhipped


    To prepare basic cream, heat soy milk until almost boiling. In a bowl, beat egg yolks with sugar, cornstarch, and vanilla pudding powder with a handheld whisk. Pour hot soy milk into mixture while beating vigorously. Mix well, return mixture to pot, and cook, stirring constantly, until thickened. Remove from heat.

    Divide mixture into one-third and two-thirds. Add bittersweet chocolate to the two-third and diluted coffee into the one third. Let cool completely. Beat the Rich’s Whip. Fold two-thirds of the whip into the chocolate mixture, and fold one-third of the whip into the coffee mixture.

    Line 2 log pans with baking paper and pour ¼ of the amount of chocolate cream into the logs.

    Freeze for ½ hour and pour ½ of coffee cream to each log. Freeze for and additional ½ hour and pour again ¼ of chocolate cream into each mold. Freeze for 4 hours.

    To prepare the glaze, melt chocolate and Rich’s Whip over a double boiler until completely melted. Let cool for 5 minutes and pour over frozen dessert. Freeze for an additional ½ hour. Release from pan and cut in to thin slices.

    About Efrat Libfroind


    Efrat Libfroind, highly acclaimed pastry chef and graduate of elite international cooking schools, is a sought-after lecturer in Israel and abroad whose recipes appear regularly in Binah magazine and the English-language Hamodia. She speaks on a wide range of culinary themes, from food technology to gourmet cuisine. Her creations are renowned for their intricate, award-winning designs. For more about Efrat, visit her website.




    6 Responses to Chocolate-Coffee Layered Cream Dessert

    1. Would this be kosher for Passover?

    2. Neither soy milk not cornstarch is kosher for Passover. However, you could use the coffee whitener instead of the soy milk. And potato starch is a substitute for cornstarch but I’m not sure if it would affect the taste or texture in this recipe. It sure sounds yummy, though.

    3. avatar says: ozneu

      i live in israel don’t use soy milk but what is coffee whitener ?can you give me a products name -thank you …

    4. avatar says: penina81

      I used non-dairy creamer instead of the soy milk and it was delicious. The loaf looks beautiful when brought to the table and tastes even better.

    5. avatar says: SF

      What is a log pan?

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