Chocolate Chambord Mousse Parfaits (vegan!)

Thanks to my dear friends, another crazy and wonderful girls’ night dinner party is in the books. We ate and drank and talked and laughed the evening away. So much fun—we really need to do this more often!

After hearing about carb-free Fridays from Lori and Dawn’s Paleo diet, I decided to gear our menu in that direction. A white bean dip, spiced up with a little sriracha, was served with matchstick veggies as a starter with glasses of an outstanding Conundrum 2011 red blend (thank you Lori!). Then it was a pizza and salad dinner consisting of this kale salad, minus the farro, and several different pizzas made with this cauliflower crust I blogged about recently. Dawn was in heaven—it’s been so long since she’s had pizza! Who knew pizza could be paleo!?!

But the biggest hit of the evening was dessert, a vegan chocolate mousse, spiked with Chambord and made into pretty parfaits with some fresh berries and coconut whipped cream. When something tastes this rich and creamy and provides the antioxidants of dark chocolate, super foods berries and avocado, plus the health benefits of coconut, why on earth would you ever want the traditional version loaded with saturated fat? The mousse is adapted from this Giada de Laurentiis recipe that will have you wondering why you don’t use avocados in dessert all the time! Enjoy!
Parfaits 3

Chocolate Chambord Mousse Parfaits (vegan!)

½ cup semi-sweet chocolate chips (I used Guittard, but any good quality brand works)
3 medium (about 8 oz. each) ripe avocados, peeled and pitted
½ cup unsweetened cocoa powder
1/3 cup agave
1 tablespoon pure vanilla extract
¼ teaspoon fine sea salt
1/3 cup Chambord (or use almond milk for an alcohol-free version)
Coconut whipped cream (recipe follows)
Berries (I used organic blueberries and raspberries, but strawberries would be good too)
Fresh mint (for garnish)

Melt the chocolate chips and let cool slightly. Place melted chocolate, avocados, cocoa, agave, vanilla, salt and Chambord in food processor and process until thoroughly mixed. Scrape down the sides and process again, making sure all the avocado is completely incorporated and your mixture is totally smooth. Transfer to a container and refrigerate for several hours or until the next day.

Coconut Whipped Cream
1 can full fat coconut milk, chilled overnight
1/3 cup powdered sugar
1 tablespoon pure vanilla extract

Chill a bowl and beaters in the freezer. Open the can of coconut milk, being careful not to shake it up. Spoon only the solids that have formed on the top into the chilled bowl. Don’t use any of the coconut water, just the solids, or the cream will be soupy. With mixer, beat coconut milk solids until the consistency of whipped cream. Add sugar and vanilla and beat a little longer. Chill for several hours or until the next day.

To assemble, place some berries on the bottom of parfait glasses, wine or water goblets. Spoon in a chocolate mousse layer, followed by a coconut whipped cream layer. Repeat, finishing with extra berries on top. Garnish with a sprig of mint. Makes about 4-6 servings, depending on the size of your glasses. Indulge!

Parfaits 2


3 thoughts on “Chocolate Chambord Mousse Parfaits (vegan!)

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