Recipe courtesy of The Strang Cookbook for Cancer Prevention

Creamy Mocha Chocolate and Raspberry Parfait

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  • Level: Easy
  • Total: 45 min
  • Prep: 45 min
  • Yield: 4 servings
  • Nutrition Info
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Mocha Chocolate Mousse:

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

Raspberry sauce:

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


  1. 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. 
  2. 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. 
  3. 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.