Recipe: Dairy Free Dark Chocolate S'mores Parfait

Recipe Credit to Danielle Cochran, The Salty Cooker. For more gluten and dairy free recipes, check out her website!

This treat is from a collaboration with Danielle where we asked her to dream up a recipe using our dark chocolate. The light mousse paired with the fluffy marshmallow is decadent while still being completely dairy free!

Yields 4 Parfaits

Ingredients:

For the Mousse:

5.5 oz Videri 75% Single Origin Chocolate or 70% Baking Chocolate

4 eggs, room temperature

2 tbsp sugar

1 ½ tsp vanilla extract

For the Marshmallow Fluff:

½ cup water

¾ cup sugar

1 tsp toasted marshmallow extract (can substitute with vanilla extract)

¾ cup corn syrup

4 egg whites

½ tsp cream of tartar

For the Parfait:

2 cups Gluten Free graham crackers, crushed

Instructions:

French Chocolate Mousse

1. Separate the egg whites from the egg yolks.

2. Add the egg whites to a mixing bowl and beat them until they form stiff peaks and hold their shape.

3. In a separate bowl whisk together the egg yolks, sugar, and vanilla.

4. Create a double boiler: Bring a pot of water to a simmer and place a glass bowl over the top of it, making sure the water never touches the bottom of the bowl.

5. Add your chocolate and stir until melted.

6. While the chocolate is hot, quickly whisk in the yolk mixture until it is fully incorporated.

7. Remove the bowl from the double boiler. Add one spoonful of the stiff egg whites into the chocolate mixture and fold it in to loosen up the chocolate mixture.

8. Using a loop motion, fold in the remaining egg whites.

9. Because there is no cream in this mousse, leave it at room temperature. The chocolate will harden up in the refrigerator.

Marshmallow Fluff

1. Add the water, sugar, corn syrup, and extract to a small saucepan over medium heat. Bring to a simmer.

2. Allow the mixture to simmer until it reaches 240 degrees on a candy thermometer.

3. While the sugar syrup is cooking, put the egg whites and cream of tartar in a mixing bowl. Mix on high until they forms stiff peaks, 3-4 minutes.

4. Once the sugars reach 240 degrees, slowly drizzle the syrup mixture into the egg white mixture with the mixer running.

5. Continue to beat the egg whites for another 8 minutes until they are thick and glossy.

Parfaits

1. Add the crushed graham crackers to the bottom of your parfait glasses.

2. Add a layer of the French chocolate mousse.

3. Top the mousse with a layer of marshmallow fluff.

4. Sprinkle more graham crackers over the top.

5. Repeat the layers, ending with the marshmallow fluff.

6. If desired, use a kitchen torch to lightly toast the marshmallow fluff.

7. Garnish with extra chocolate.

8. Enjoy!