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1 cup - chocolate
1 cup -
½ tin - condensed
¼ cup -
2 tsp - instant coffee
2 tbsp - cocoa
1 cup - fresh
3 to 4 tbsp - icing
How to Make Mocha Parfait
Line an 8 inch square cake tin with cling film. Sprinkle chocolate flakes at the base.
Dissolve coffee and cocoa in hot milk. Let it to cool.
Beat curd cheese till smooth. Mix in condensed milk, mocha milk and whipped cream. Add icing sugar to taste.
Pour a thin layer of this mixture over the corn flakes base and freeze till firm (this procedure will help secure the chocolate layer in place).
Place the remaining mixture in freezer separately.
When the mixture in the tray is firm, beat the ½ frozen remaining mixture with a fork and add to the tray.
Freeze over night. Turn out and serve cut in slices.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.