Alpha Gal Friendly Double Chocolate Parfait with Vanilla Cream
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Learn more →Ingredients
4 servings
For the chocolate mousse
- 4 oz dark chocolate (70% cacao or higher), finely chopped
- 3 pasteurized egg yolks
- 4 tbsp maple syrup
- 1 tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 4 pasteurized egg whites
- ¼ tsp cream of tartar
For the vanilla cream
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp maple syrup
- 1 tsp pure vanilla extract
For the chocolate crumble
- ½ cup gluten free chocolate sandwich cookies, crushed (about 6 cookies)
- 1 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup
- 1 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 1 tsp unsweetened cocoa powder, for dusting (optional)
- dark chocolate shavings, for garnish (optional)
Can be omittedchocolate shavings
Instructions
- 1
Make the chocolate crumble: In a small bowl, toss the crushed gluten free chocolate sandwich cookies with 1 tbsp cocoa powder, 1 tbsp maple syrup, and the melted butter until the crumbs are evenly coated and clump slightly. Spread on a plate and refrigerate while you prepare the mousse.
- 2
Melt the chocolate for the mousse: Place the chopped dark chocolate in a large heatproof bowl set over a medium saucepan of barely simmering water, making sure the bowl does not touch the water. Stir gently until the chocolate is fully melted and smooth, then remove the bowl from the heat and let it cool for 3–4 minutes until it is warm but no longer hot to the touch.
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