Italian

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 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!

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

1cup low-fat milk
1 &1/4 tsp unflavored gelatine
1/2 cup low-fat whipping cream
4 packs Tropicana slim low-calorie sweetener (8g)
150 g fresh raspberries
pinch of salt For Chocolate Mousse
150 ml cold low fat whipping cream
2 packs low calorie or zero calorie sweetener (4g)
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. For Raspberry Puree
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
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). For Chocolate Mousse
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 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