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You guys loved this Yule log recipe I released last Christmas! Well, this one is basically in jars. Introducing Vanilla Custard, Chocolate Mousse & Salted Caramel Parfaits!
These 3-layer parfaits have a thick and creamy vanilla custard at the bottom, a layer of rich salted caramel, and finally, an airy and nutty chocolate mousse. These parfaits would be perfect as a Christmas dessert! No need to say that you don’t have to wait for Christmas to enjoy them!
We start with the vanilla custard that consists of almond milk sweetened with maple syrup and flavored with vanilla extract. To thicken it, I went with a combination of cornstarch and potato starch. I found the mix of both yielded the best result in terms of texture. It’s creamy and thick without having the texture of a flan.
The salted caramel layer is easy to make. You simply combine almond butter (may I suggest making your own?) with maple syrup, vanilla, salt, and coconut oil. The coconut oil help firm up the caramel slightly, resulting in a thick but soft texture once chilled. Delicious!
Finally, we have the chocolate mousse that is made with the magical aquafaba. You whip it to a stiff peak and then combine it with melted chocolate. For extra flavor and nuttiness, I added a couple of tablespoons of hazelnut butter to the mousse.
The airy chocolate mousse balances with the fresh and creamy vanilla custard and the salty caramel. If you like chocolate and vanilla, you won’t be disappointed!
Let me know in the comments if you try this recipe!
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Vanilla Custard, Chocolate Mousse & Salted Caramel Parfaits
Ingredients
Vanilla Custard
- 1 cup unsweetened almond milk or other plant-based milk
- 1/4 cup coconut cream
- 2 tbsp maple syrup
- 1 tbsp potato starch
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Salted Caramel
- 2 tbsp almond butter
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/8 tsp salt or more to taste
Chocolate Mousse
- 1/2 cup aquafaba
- 3/4 cup dark chocolate chips
- 2 tbsp hazelnut butter optional, adds nuttiness
Instructions
- Start with the vanilla custard:In a saucepan, combine the almond milk, coconut cream, and maple syrup. Add the potato starch and cornstarch and whisk until dissolved.
- Heat over medium heat, whisking constantly until it starts to thicken. Once the milk has thickened, remove from the heat and stir in the vanilla extract. Divide the vanilla custard into 3 small jars.
- Let cool for a few minutes before transferring to the refrigerator. Refrigerate for at least 30 minutes.
- Next, prepare the salted caramel layer:In a small bowl, combine the almond butter, coconut oil, maple syrup, vanilla extract, and salt. Taste and adjust the saltiness to your liking. Divide the salted caramel into the three jars on top of the vanilla custard. Refrigerate for another 30 minutes or until the salted caramel is slightly firmer.
- Finally, prepare the chocolate mousse:Melt the chocolate chips over a double boiler. Remove from heat as soon as the chocolate is melted. At this point, you can stir in the hazelnut butter if using. Set aside.
- Pour the aquafaba into a large mixing bowl and whip it using an electric hand (or stand) mixer until it forms stiff peaks. This step can take up to 5 minutes.
- Next, pour the melted chocolate over the whipped aquafaba and carefully mix using a spatula until combined. Try not to overmix. Stop as soon as it’s combined and no white parts remain.
- Divide the chocolate mousse into the three jars, on top of the salted caramel, and top with crushed nuts or chocolate chips. Refrigerate for at least 1 hour or until the chocolate mousse is set. Serve chilled.
- These parfaits will keep for up to 3 days in the refrigerator.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
Hi Thomas! This looks amazing and I’m planning on making it. I was wondering if you thought I could sub extra cornstarch for the potato starch. Thanks!
Shawn K
Hi Shawn,
I think it should work, just be aware the custard might not be as thick.
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Hi there. These look fantastic. How big are the jars you used for your parfaits? Could I substitute tapioca starch for the potato starch?
Hi Gretha,
I’m not sure about the size, around 100ml I guess. I think tapioca will work, but the texture might be a bit more slimy.
Hi! These look yummy! I’m looking for something to showcase homemade vanilla extract. Do you think it would matter if I were to reverse the layers and have the vanilla on top? Thanks!
Hi Heather,
I think it would, as the chocolate mousse is quite light and airy, it’s best for it to be on top.
Hi Thomas, I have made this recipe and the taste came out absolutely fantastic! The only thing I will need to work on is the mousse part as it was slightly grainy. Altogether an amazing recipe, many thanks 🙂
Glad you liked it Anett, thanks for your feedback 🙂