Go Dairy Free

Go Dairy Free Cookbook - Dairy-Free Recipes, Guide and More

German Chocolate Mousse Parfaits

Oh my, my, my. Once in a while, a dessert emerges from my kitchen that is so decadent, so addictive, that Tony and I can’t even hold out until noon to dive in. This German chocolate mousse parfait is indeed one of those delights. Light but rich layers of 4-ingredient dairy-free mousse and deeply luxurious coconut caramel, topped with the perfect dollop of vanilla whip and shaved chocolate from my new favorite chocolatier, PASCHA.

German Chocolate Mousse Parfait (Dairy-Free, Gluten-Free, Soy-Free, Vegan, Allergy-Friendly) - Decadent layers of light chocolate mousse, sweet coconut caramel, and vanilla whip - perfection!

And just when you thought it couldn’t get any better, this German chocolate mousse is not only dairy-free, but also vegan, soy-free, gluten-free, egg-free, and nut-free. Indeed, allergy awareness month is coming to a close, and I knew the best way to celebrate would be with a sensational top allergen-free dessert!

I know what many of you are thinking – allergen-free chocolate, how can it be that decadent? In the past, allergen-free chocolate has been good, but not show-stopping. That all changed when PASCHA Chocolate emerged. I was asked to create an amazing, entertaining-worthy recipe for them, which was easy because their chocolate is creamy, rich, and oh-so balanced.

German Chocolate Mousse Parfait (Dairy-Free, Gluten-Free, Soy-Free, Vegan, Allergy-Friendly) - Decadent layers of light chocolate mousse, sweet coconut caramel, and vanilla whip - perfection!

The German chocolate mousse itself has just 4 ingredients: PASCHA dairy-free dark chocolate (I used the 55%, you may want to increase the sweetener if using their 70% or 85% cacao bars), coconut cream, maple syrup, and vanilla. And though coconut forms the fluffy base, Tony tasted a generous spoonful on its own and said “It’s really good! Tastes like real chocolate mousse; I didn’t know it was coconut.”

German Chocolate Mousse Parfait (Dairy-Free, Gluten-Free, Soy-Free, Vegan, Allergy-Friendly) - Decadent layers of light chocolate mousse, deep coconut caramel, and vanilla whip - perfection!

Note that I use coconut sugar in the super-simple caramel for even more of that German chocolate dessert influence and a slightly lower sugar impact. It offers a deep flavor that is very grown-up. If you opt to use organic brown sugar, the end result will be a little sweeter.

German Chocolate Mousse Parfait (Dairy-Free, Gluten-Free, Soy-Free, Vegan, Allergy-Friendly) - Decadent layers of light chocolate mousse, sweet coconut caramel, and vanilla whip - perfection!

About PASCHA: A Vegan, Allergen-Free, Organic Chocolatier

I had the opportunity to briefly interview Simon Lester, CEO and President of PASCHA (www.paschachocolate.com). He started this conscientious company in the fall of 2012 with so much passion and integrity, that I just had to know more.

Where did the name “PASCHA” evolve from?

PASCHAMAMA is a goddess revered by the Indigeous people, known as the Earth Mother. Therefore, PASCHA was born from a desire to create the simplest, purest and most delicious chocolate from the earth, without any of the additives or ingredients which might trigger allergic reactions for those with food allergies or intolerances. An indulgent treat which an Earth Mother would create for you.

PASCHA chocolate has an amazing list of credentials, none of which are easy or inexpensive. What made you decide to go all in right from the start?

Having the Organic, Fair Trade, Non-GMO, Kosher, and Vegan certification / verification icons appear on our packaging is critical. We want our customers to have the assurance that our chocolate is the purest, safest and meets the strict standards set forth by each of these certification and verification agencies. PASCHA is very proud to have created products which meet these criteria and appreciate that it’s a challenge for customers to be certain that food products meet their individual needs and requirements. These credentials are pillars of PASCHA, right from the start.

Sourcing good organic and fair trade chocolate can be more difficult than some people might think. Where do you source your chocolate from?

We select the chocolate from fair trade and organic suppliers in Latin America, currently all in Peru. The choice ultimately comes down to taste. We use beans from 3 different regions as we like the balanced taste that results.

Is it true that your facility is dedicated and free of top allergens?

YES! Absolutely! The facility is FREE FROM DAIRY, PEANUTS, NUTS, SOY, EGGS, FISH, SHELLFISH, WHEAT and GLUTEN. While most people don’t think of chocolate and allergies, the reality is that almost every chocolate plant in the western world uses milk, various tree nuts, peanuts, soy and often wheat, gluten and egg. PASCHA is produced in a bean to bar process: in the same facility the bean goes in and chocolate comes out. So little chocolate is made this way but it is the only way to guarantee the purest possible product. Because of the difficulties of cleaning a chocolate manufacturing plant once these ingredients are inside the plant, a residual amount is left behind — which is the danger point for people with food allergies. Also, we produce as close as possible to the source of our pure ingredients, to preserve freshness and to reduce the possibility of contamination or spoilage in any way.

What made you decide to go this route?

I started my working life in the chocolate business in the UK. Chocolate has always been a passion of mine. I was also intrigued by the health aspects which dark chocolate offers (very high antioxidants) with many reported benefits (blood pressure, positive moods, etc) which people are looking for. I realized how life threatening and altering food allergies can be when one of my daughters had an anaphylactic reaction to food. Then the penny dropped that someone really needed to come out with a completely allergen-free, great-tasting organic chocolate. I felt chocolate should be made without unnecessary ingredients, like soy lecithin. I wanted people with allergies or without to enjoy a pure, terrific piece of chocolate.

German Chocolate Mousse Parfait (Dairy-Free, Gluten-Free, Soy-Free, Vegan, Allergy-Friendly) - Decadent layers of light chocolate mousse, sweet coconut caramel, and vanilla whip - perfection!

Special Diet Notes & Options: German Chocolate Mousse Parfait

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly!

Coconut Cream Conundrums? A close friend told me that she continued to suffer with coconut milk that would not whip. Not all brands are the same. Be sure to look for one that separates to form a very, very thick coconut cream. I’m currently using Trader Joe’s Coconut Cream (in a can) and So Delicious Original Culinary Coconut Milk (in little aseptic packages, but similar to canned, full-fat coconut milk). Thus far, both have been quite reliable for creating great whipped topping and mousse and are perfect in this German chocolate mousse parfait.

5.0 from 3 reviews

German Chocolate Mousse Parfait
 
Prep time

Cook time

Total time

 

When made as is, this recipe produces pillows of dairy-free chocolate mousse with thin caramel layers and a dollop of vanilla whip. If you want more generous amounts of the caramel and whip (don’t hesitate! leftovers are great atop dairy-free ice cream), feel free to double each of those recipes below. Note that this German chocolate mousse parfait is very easy to make, but does require some patience – the mousse and whip are best when chilled.
Author:
Serves: 6

Ingredients
Chocolate Mousse:
  • 1½ cups (14 ounces) coconut cream, brought room temperature*
  • 1 Pascha Organic 55% Cacao Chocolate Bar (3.5 ounces/100 grams dairy-free dark chocolate)**, melted
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
Vanilla Whip:
  • ½ cup chilled coconut cream
  • 1 tablespoon organic powdered sugar
  • ½ to ¾ teaspoon vanilla extract
  • Pinch salt
Coconut Caramel:
  • ½ cup coconut sugar (can sub organic brown sugar)
  • ⅓ cup full fat canned coconut milk
  • 1 tablespoon coconut oil
  • Dash salt
  • 1 teaspoon vanilla extract.
  • ¼ cup unsweetened shredded coconut
Garnish

Instructions
Chocolate Mousse:
  1. 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.
Vanilla Whip:
  1. 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.
Coconut Caramel:
  1. 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.
  2. Remove from heat, whisk in vanilla and then coconut. Let sit to cool to room temperature.
Assembly:
  1. Briefly whip the mousse and vanilla whip again with a hand mixer (rinsing the beaters in cool water between each).
  2. 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.
  3. 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.

Notes
*You may need to chill full fat canned coconut milk or cream in order to get the thickest cream (skim from the top and use only that very thick cream n this recipe). If so, simply let it sit at room temperature after chilling, or briefly warm if in a hurry.

**We find this amount of chocolate perfect, but for intense chocoholics who like a denser mousse, you can up the chocolate to 1¼ bars (125 grams).

 

This is a sponsored post, but PASCHA is my honest to goodness new favorite chocolate! No exaggeration. And this dessert is SO good – I promise.

I’m submitting this recipe to Allergy Free Wednesdays on Whole New Mom, Gluten-Free Wednesdays on Gluten Free Easily, and Hot Fun in the Summertime on The Midnight Baker.

German Chocolate Mousse Parfait (Dairy-Free, Gluten-Free, Soy-Free, Vegan, Allergy-Friendly) - Decadent layers of light chocolate mousse, sweet coconut caramel, and vanilla whip - perfection!

Tagged , , , , , , ,

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

17 Comments

  1. Dreena BurtonMay 27, 2014 at 9:35 amReply

    The only thing better than chocolate imo is chocolate with caramel! This dessert looks absolutely heavenly, Alisa! I wouldn’t have made it to noon – 9 am sounds about right. ;)

  2. KimMay 27, 2014 at 9:38 amReply

    This recipe looks so fabulous, Alisa! It seems like it would be a perfect dinner party dessert.

  3. Stephanie Weaver, The Recipe RenovatorMay 27, 2014 at 11:02 amReply

    Wowzers… how incredible. And how exciting to hear about this company! I hope that I’m able to eat chocolate again (migraine diet). If so I’ll be sure to try it! And am definitely sharing this with gluten-free friends…

    • Alisa FlemingMay 27, 2014 at 11:14 amReplyAuthor

      Oh no! My fingers are crossed for you Stephanie!

  4. Kelly KlepferMay 28, 2014 at 4:52 amReply

    This looks and sounds amazing. Thank you. I’ll have to share the information about Pascha with one of my friends who’s son is severely allergic to peanuts. She loves chocolate (who doesn’t?) and can’t have it very often.

    • Alisa FlemingMay 28, 2014 at 6:49 amReplyAuthor

      Seriously, everyone deserves chocolate! They have new allergen-safe chocolate chips coming out soon, too, I’m excited for those and will review soon!

  5. Shirley @ gfe & All Gluten-Free DessertsMay 28, 2014 at 6:20 amReply

    I want this dessert for breakfast right now! You certainly have a gift with creating elegant “must have now” puddings and mousses, my dear. :-) Great to learn about Pascha chocolate, too! Thanks so much for sharing this recipe on Gluten-Free Wednesdays, Alisa!

    Shirley

    • Alisa FlemingMay 28, 2014 at 6:50 amReplyAuthor

      Aw, thanks so much Shirley! Yes, I LOVE creamy desserts – who says you need dairy? :)

  6. MaggieMay 28, 2014 at 10:53 amReply

    I am all about that coconut caramel!

  7. HollyMay 30, 2014 at 10:21 amReply

    This recipe sounds so decadent and i can’t wait to try it! I’m still new to the dairy-free world and i have a quick question. For the coconut milk in the caramel, are you using the liquid that was left behind in the can after “harvesting” the cream of the top or are you using a new can with the cream incorporated back into the milk?

    • Alisa FlemingMay 30, 2014 at 11:28 amReplyAuthor

      Hi Holly, you are using all of that amazing, thick cream. The thin liquid can be saved and used in smoothies or other recipes (like coconut water), if desired.

  8. KellyMay 31, 2014 at 1:32 pmReply

    Looks great but any substitute for coconut products as coconut, tapoica and lactose issues. Could you use a lactaid product or other substitute like rice or almond? Thanks.

    • Alisa FlemingJune 1, 2014 at 1:30 pmReplyAuthor

      Hi Kelly, substituting for the coconut cream would be a whole different recipe. “milk” isn’t going to be thick enough. I use full-fat coconut milk and coconut cream in this recipe which are more equivalent to dairy heavy cream. If I were creating the recipe to be coconut-free, I would make a nut cream or would do a blend with avocado, but I would have to experiment with the ratios a bit.

  9. Eva@Whole Food Mom on a BudgetJune 3, 2014 at 8:14 pmReply

    This looks absolutely amazing! I’d love to have you link up to Savoring Saturdays. It will go live at 7 pm this Friday. Yum! :)

    • Alisa FlemingJune 4, 2014 at 7:48 amReplyAuthor

      Thanks Eva – I’ll take a look at it!

Leave a reply

Your email address will not be published. Required fields are marked *

*

Rate this recipe: