Name: Creamy Mocha Chocolate and Raspberry Parfait
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: Two 10 1/2-ounce containers Mori-Nu lite, silken tofu; 3 tablespoons maple syrup; 1/4 cup packed brown sugar; 2 tablespoons Tia Maria or other coffee liqueur; 1/3 cup plus 1 tablespoon good quality cocoa powder; 2 teaspoons instant espresso; 1/4 teaspoon ground cinnamon; 2 1/2 cups fresh raspberries, well rinsed, or frozen, thawed; 1/3 cup fresh orange juice; Juice of 1/2 lemon; 2 tablespoons granulated sugar; 1/2 cup raspberries; 4 mint leaves

Directions

To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

On Tonight

Creamy Mocha Chocolate and Raspberry Parfait

Mocha Chocolate Mousse:

Raspberry sauce:

Garnish:

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