Mousse Parfait

Mousse Parfait

When it comes to making desserts in a tiny kitchen or even in a campground, there are few better options than mousse. It is light and airy, but also rich and decadent. And, as it turns out, it is really easy to make just about anywhere. In fact, it’s so simple that I think you ought to go ahead and make three flavors and assemble them into a gorgeous parfait.

The technical definition of mousse only requires that it be a light, airy dessert made with cream and/or gelatin. There are complex ways to make mousse and simple ways. As you might guess, I have opted for the simpler preparation, which only contains two or three ingredients for each flavor. Simply whip up some cream, add your flavors and your sweeteners, and voila, mousse.


mousse parfait


Mousse Parfait


Chocolate Mousse:

1 cup heavy cream
6 oz. chocolate of your choice (I prefer a low cacao dark chocolate)

Melt the chocolate in a pan over low heat.

Whip the cream until it holds stiff peaks. Fold in the melted chocolate.


Strawberry Mousse:

1.75 cups strawberries
¼ cup sugar
1 cup heavy cream

Puree the strawberries and sugar in a food processor.

Whip the cream until it holds stiff peaks. Fold in the strawberry puree, reserving ½ cup.

Serve by putting a healthy smear of strawberry puree around the bottom of each serving dish and then covering it with strawberry mousse.


Vanilla Mousse/Chantilly Cream:

1 cup heavy whipping cream
2 tsp powdered sugar
¼ tsp vanilla extract

Add the cream, sugar, and vanilla to a mixing bowl and whisk until the whipped cream is nice and thick, and holds a peak.

Parfait Assembly:
Drizzle the serving dish with a bit of the strawberry sauce, then add the strawberry mousse. On top of that place a nice layer of chocolate mousse. Top that with a good dollop of chantilly cream. Garnish with sliced strawberries and shaved chocolate.



Related Recipes:

Onion Soup

Steak au Poivre

Smoked Salmon Canapes

Gratin Dauphinoise

Roast Chicken with Lemon Gravy

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