Eggless Chocolate Mousse Parfait

Eggless Chocolate Mousse Parfait is a delicious and creamy dessert, especially for diabetics. The creamy and chocolaty taste of the Mousse goes amazing with the sour taste and silky smooth

Eggless Chocolate Mousse Parfait
eggless chocolate mousse parfait main picture

Eggless Chocolate Mousse Parfait is a delicious and creamy dessert, especially for diabetics. The creamy and chocolaty taste of the Mousse goes amazing with the sour taste and silky smooth texture of the raspberry pannacotta! I prepared this dessert with low-fat milk, cream, raspberries and low-calorie sweetener. It has a nice light, airy and smooth texture with fresh raspberry flavor, a perfect dessert for diabetics. So try this tasty eggless chocolate mousse parfait and share your comments!

You may also like Strawberry Panna Cotta and Panna Cotta Parfaits with Raspberry Compote.

Eggless Chocolate Mousse Parfait

Furthermore, I would like to give some suggestions for perfect eggless chocolate mousse parfait. Firstly, heat the milk and gelatin mixture over low heat and stir continuously until the mixture is steaming. Don’t boil it. Once it warm, then add whipping cream. Secondly, try to use fresh raspberries in this recipe. but you can also use the frozen ones. Thirdly, stuff tissue in the cavities of the muffin pan and place 3 glasses in it so that it makes an angle. For the chocolate mousse, whip the cold whipping cream with sweetener until soft peak forms. Finally, garnish the eggless chocolate mousse parfait with fresh raspberries and mint leaves.

Eggless Chocolate Mousse Parfait  2017-12-02 00:43:04

Serves 3    Eggless Chocolate Mousse Parfait is a delicious and creamy dessert, especially for diabetics. The creamy and chocolaty taste of the Mousse goes amazing with the sour taste and silky smooth texture of the raspberry pannacotta! I prepared this dessert with low-fat milk, cream, raspberries and low-calorie sweetener. It has a nice light, airy and smooth texture with fresh raspberry flavor, a perfect dessert for diabetics.                             Print        Prep Time   06:00        Cook Time   00:05        Total Time   06:05

Prep Time   06:00        Cook Time   00:05        Total Time   06:05         To Raspberry Layer

  1. 1cup low-fat milk
  2. 1 &1/4 tsp unflavored gelatine
  3. 1/2 cup low-fat whipping cream
  4. 4 packs Tropicana slim low-calorie sweetener (8g)
  5. 150 g fresh raspberries
  6. pinch of salt          For Chocolate Mousse
  7. 150 ml cold low fat whipping cream
  8. 2 packs low calorie or zero calorie sweetener (4g)
  9. 100g semi sweet chocolate chips
  10. 3 tbsp low fat milk          For Garnishing
  11. fresh raspberries
  12. some mint leaves          Instructions
  13. Off the heat, place the milk in a small saucepan, sprinkle unflavored gelatin, stir well until combined and set it aside for 10 mins.
  14. Then add low-calorie sugar packs and salt into the milk, mix well until incorporated.
  15. Place the pan over low heat and stir continuously until the mixture is steaming about 4 to 5 mins. Don't boil, then remove from the heat.
  16. When it becomes barely warm, add whipping cream and mix well.          For Raspberry Puree
  17. Place the cleaned raspberries in the blender, blend until smooth,  then strain it through a strainer. Then add that puree to the milk mixture and pour into the beaker as it helps to pour the mixture into the glass easily.          How to fill the Glass
  18. Meanwhile, stuff tissue in the cavities of the muffin pan and place 3 glasses in it so that it makes an angle.
  19. Then pour the milk mixture about 1/2 inch to the brim of glasses and refrigerate it for about 3 hours or until chilled (cover the glasses with cling film).          For Chocolate Mousse
  20. Melt the chocolate in a bowl over a pan of simmering water.
  21. Heat the milk until boiling, then whisk in melted chocolate. Leave to cool.
  22. Whip 150 ml cold low-fat whipping cream with sweetener until soft peak forms, then fold into the cooled chocolate.
  23. Spoon evenly the chocolate mousse over the raspberry parfait and refrigerate it again for 3 hours or overnight.
  24. Finally, garnish it with fresh raspberry and mint leaves.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Eggless Chocolate Mousse Parfait

Serves 1
Prep Time: 06:00
Cook Time: 00:05
Total Time: 06:05

Ingredients

  • 1 cup low-fat milk
  • 1 &1/4 tsp unflavored gelatine
  • 1/2 cup low-fat whipping cream
  • 4 packs (8g) Tropicana slim low-calorie sweetener
  • 150 g fresh raspberries
  • pinch salt
  • 150 ml cold low fat whipping cream
  • 2 packs (4g) low calorie or zero calorie sweetener
  • 100g semi sweet chocolate chips
  • 3 tbsp low fat milk
  • for garnishing fresh raspberries
  • some mint leaves

Instructions

  • Off the heat, place the milk in a small saucepan, sprinkle unflavored gelatin, stir well until combined and set it aside for 10 mins.
  • Then add low-calorie sugar packs and salt into the milk, mix well until incorporated.
  • Place the pan over low heat and stir continuously until the mixture is steaming about 4 to 5 mins. Don't boil, then remove from the heat.
  • When it becomes barely warm, add whipping cream and mix well.
  • Place the cleaned raspberries in the blender, blend until smooth, then strain it through a strainer. Then add that puree to the milk mixture and pour into the beaker as it helps to pour the mixture into the glass easily.
  • Meanwhile, stuff tissue in the cavities of the muffin pan and place 3 glasses in it so that it makes an angle. Then pour the milk mixture about 1/2 inch to the brim of glasses and refrigerate it for about 3 hours or until chilled (cover the glasses with cling film).
  • Melt the chocolate in a bowl over a pan of simmering water. Heat the milk until boiling, then whisk in melted chocolate. Leave to cool.
  • Whip 150 ml cold low-fat whipping cream with sweetener until soft peak forms, then fold into the cooled chocolate.
  • Spoon evenly the chocolate mousse over the raspberry parfait and refrigerate it again for 3 hours or overnight.
  • Finally, garnish it with fresh raspberry and mint leaves.

By Santhi Therese
The Indian Claypot

You may also like my other Italian posts and recipes like Creamy White Sauce Pasta, Easy Chicken Penne Pasta Recipe, Creamy Chicken Alfredo Pasta, Panna Cotta with Raspberry Compote, Strawberry Panna Cotta, Tomato Tagliatelle Pasta, Chicken Sweet Corn Pasta, Spicy Red Sauce Pasta, Creamy White Sauce Pasta .


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