Chocolate Hazelnut Mousse Parfait

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by the Purple Carrot

3.5 oz 70% cocoa dark chocolate, chopped

16 oz Nasoya organic silken tofu, drained

2 tbsp maple syrup

1 tsp hazelnut extract

Coconut whipped cream

Cranberry or cherry fruit sauce

Dark chocolate shavings

Candied fruit

Preparation

  1. Place the dark chocolate in a glass bowl. Melt chocolate in a microwave on high in 30 second intervals, stirring between each cycle, until the chocolate has melted. Cool to room temperature.
  2. Add the silken tofu, maple syrup, and hazelnut extract to a food processor, blend until smooth. Add the cooled melted chocolate to the tofu mixture in the food processor and blend to combine. Transfer the mousse to bowl, cover, and refrigerate for 40 minutes to cool.
  3. Build your parfaits! Spoon a portion of the chocolate hazelnut mousse into 2 large mugs or mason jars. Layer with a bit of coconut whipped cream and then fruit sauce. Repat the all three layers. Dollop each serving with remaining coconut cream, sprinkle on chocolate shavings, and candied fruit. Enjoy!

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