Vegan Vanilla Chocolate Mousse Parfait

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Rich, creamy, and super satisfying, this Vegan Vanilla Chocolate Mousse Parfait is so delicious that I guarantee you won’t regret making it!

As you might already know, I love chocolate mousse. I’ve been having Vegan Tofu Chocolate Mousse and Vegan Chocolate Pots for years.

And now I think it’s time to make something a little different, like an upgraded version. That’s when this Vanilla Chocolate Vegan Mousse Parfait walks in.

This Vegan Vanilla Chocolate Mousse Parfait is made of three parts:

  • Chocolate Cookies
  • Vanilla Mousse
  • Chocolate Mousse

I know it might sound a little bit complicated, yet don’t panic. It’s really easy to make. Plus, you can make it even easier if you just store-bought vegan chocolate cookies like Oreos, which I believe are common in many countries.

And if you’re a working bee and want to make this parfait from scratch without any shortcut, you can try to make Vegan Peppermint Chocolate Cookies or Vegan Double Chocolate Chip Cookies first, and finish the mousse part later.

Vegan Vanilla Chocolate Mousse Parfait

Ingredients

Chocolate Cookies (Vegan Peppermint Chocolate Cookies, Vegan Double Chocolate Chip Cookies, or Oreos/not GF though)

Cashew mousse
– Raw Cashews
– Date Paste (How to Make Date Paste)
– Plant Milk
– Vanilla Bean

Add-in for chocolate mousse
– Dark Chocolate (preferably 50~70% cacao content)
– Hot Water

Assemble
– Peppermint Candy Canes, optional
– More Chocolate Chip Cookies, or just use Oreos
Coconut Whipped Cream, optional

Vegan Vanilla Chocolate Mousse Parfait

How to Make Vegan Chocolate Mousse Parfait

1. Soak the cashews for 3-6 hours. Then give them a gentle rinse.
2. Prepare the Chocolate Cookies first, either make them or use the store-bought ones.
3. Add the cashews, date paste, plant milk, seeds from the vanilla bean to a blender to blend.
4. Pour out about half of the mixture into a bowl. Set it aside.
5. Melt the chocolate in a microwave or over simmer water.
6. Add the melted chocolate and hot water to the remaining mixture in the blender to blend until smooth. Scrape down the sides as needed.
7. Transfer the chocolate mousse mixture into a bowl. Refrigerate the mousse mixtures for 10-20 minutes.
8. Final assembly: Break 2-3 chocolate cookies/Oreos into 2 jars. Scoop in the vanilla mousse and chocolate mousse to layer up. Add more chocolate cookies/Oreos, crushed peppermint candy cane, coconut cream on top. Enjoy!

Vegan Vanilla Chocolate Mousse Parfait

Substitutions

  • Date Paste: You can use maple syrup or other vegan liquid sweeteners.
  • Vanilla Bean: Vanilla extract or vanilla bean paste works as well. Just make sure it’s a pure one, not an artificial one.
  • Chocolate Cookies: You can also use crumbled chocolate cake or chocolate brownies. I’ve tried both and I personally prefer chocolate cookies. (maybe because I’m a really “crunchy-type,” I mean cookie-wise)

Tips & Notes

One thing I want to mention is that I planned to add coconut whipped cream on top but I forgot to put my coconut can in the fridge the night before. And I really couldn’t beat the cream up, so photos are without cream.

For me, the take-away lesson from this scenario is: Remember to write down the things you need to do before making it. (But why I still feel that I’m going to forget that again?)

Anyhow, I still really love this rich, creamy mousse parfait. Oreos’ flavor works perfectly with this mousse. The candy canes are totally optional, but I just want to give this mousse a more spirited vibe, so why not?

The other thing I want to mention is the blender container or the blender cup. I use a Vitamix blender with its 32oz container to make the mousse part because the quantity is small. If you’re going to use the 64oz container, which comes with the blender, I’ll suggest doubling the recipe for a smoother blending time.

Vegan Vanilla Chocolate Mousse Parfait

It didn’t take long before I finish all on my own. I hope you will love it too!

If you’re hungry for more, check out:

Full Recipe

Vegan Vanilla Chocolate Mousse Parfait

Rich, creamy, and super satisfying, this Vegan Vanilla Chocolate Mousse Parfait is so delicious that I guarantee you won't regret making it!
Author: Nora Hsu
Prep Time3 hours
Cook Time20 minutes
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: vegan
Keyword: chocolate, Christmas, dairy-free, gluten-free, no-bake, vegan

Ingredients

Vanilla Mousse

  • 70 g (1/2 cup) raw cashews, soaked in water for 3-6 hours, then drained and give them a rinse
  • 1-2 Tbsp date paste
  • 90 ml (3/8 cup) plant milk, I use soymilk
  • 1/4 vanilla bean

Add-in for Chocolate Mousse

  • 50 g (~1.8 oz) 70% dark chocolate chips
  • 2 Tbsp hot water

Assemble

Instructions

  • Soak the cashews for 3-6 hours. Then give them a gentle rinse.
  • Prepare the Chocolate Cookies first, either make them or use the store-bought ones.
  • Add the cashews, date paste, plant milk, seeds from the vanilla bean to a blender to blender.
  • Pour out about half of the mixture into a bowl.
  • Melt the chocolate in a microwave or over simmer water.
  • Add the melted chocolate and hot water to the remaining mixture in the blender to blend until smooth. Scrape down the sides as needed.
  • Transfer the chocolate mousse mixture into a bowl. Refrigerate the mousse mixtures for 10-20 minutes.
  • FInal assembly: Break 2-3 chocolate cookies/Oreos into 2 jars. Scoop in the vanilla mousse and chocolate mousse to layer up. Add more chocolate cookies/Oreos, crushed peppermint candy cane, coconut cream on top. Enjoy!

Video


Notes

  • I use a Vitamix blender with its 32oz container to make the mousse part because the quantity is small. If you’re going to use the 64oz container, which comes with the blender, I’ll suggest doubling the recipe for a smoother blending time.
  • Store in the fridge for 4-6 days.
Nora
Nora

我是 Nora 葉子,一個從 ED 恢復、熱愛烘焙料理的創作者,2018 年轉變成 Vegan,希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.

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