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.
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.”
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.
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.
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.
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.
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.
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.
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.
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.
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.