German Chocolate Mousse Parfait
German Chocolate Mousse Parfait is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Go Dairy Free
dark chocolate bar
unsweetened shredded coconut
Place the coconut cream in a mixing bowl, and drizzle in the melted chocolate, maple syrup, and vanilla. Beat with a hand mixer for 1 minute, or until well-combined and lightly whipped. Cover and chill in the refrigerator for 2 hours.While the mousse is chilling, place the chilled coconut cream, powdered sugar, vanilla, and salt in a small mixing bowl, and blend with a hand mixer until nice and whipped, about 1 to 2 minutes. Cover and place in the refrigerator.While the mousse and whip chill, whisk the sugar, coconut milk, oil, and salt together in a small saucepan and place over medium-low heat. Bring to a bubble and cook, checking in to whisk often, for about 5 minutes. It should thicken a bit into a nice syrupy consistency.
Remove from heat, whisk in vanilla and then coconut.
Let sit to cool to room temperature.Briefly whip the mousse and vanilla whip again with a hand mixer (rinsing the beaters in cool water between each).If doing a single layer: Divide the mousse between 6 parfait glasses, divide the coconut caramel atop the mousse.
Garnish with the vanilla whip and chocolate curls / shavings.If doing a double layer: Divide half the mousse between 6 parfait glasses, divide half the coconut caramel atop the mousse. Chill for 15 minutes. Top each with the remaining mousse, followed by the remaining coconut caramel.
Garnish with the vanilla whip and chocolate curls / shavings.
Wine Pairing :
- moscato dasti
- cream sherry
Port, Moscato d'Asti, and Cream Sherry are my top picks for Parfait. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.