High Fructose Corn Syrup Free Double Chocolate Parfait with Vanilla Cream

Total time1 hr 40 min

Prep time30 min

Cook time10 min

High Fructose Corn Syrup Free Double Chocolate Parfait with Vanilla Cream

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Ingredients

4 servings

For the chocolate mousse

4 oz dark chocolate (70% cacao or higher), finely chopped
Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Endangered Species Chocolate Bar Dark Chocolate Panther 88% Cocoa - 3 Oz Endangered Species Chocolate 72% Cocoa Smooth Dark Chocolate 3 Oz Ghirardelli® 72% Cacao Twilight Delight® Intense Dark Chocolate 4.87 oz. Bag Wild Harvest Dark Chocolate, Belgian, 72% Cacao 3 Oz
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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
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

For serving

1 tsp unsweetened cocoa powder, for dusting (optional)
dark chocolate shavings, for garnish (optional)

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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