Chocolate Mousse Parfaits
This was inspired by leftover chocolate mousse I had in the freezer. It was quite simple, and make a very decadent dessert for our guests. In fact, too rich. I could hardly eat half of mine. Next time I'll make them in smaller glasses.You'll need:
Chocolate mousse (you can use a mix, or your favorite recipe)
freshly whipped cream (heavy cream beawt to medium stiff peaks with a little powdered sugar and vanilla.)
frozen berries
sugar
cinnamon
vanilla
nuts, toasted (You can toast your own by placing them on a baking sheet and baking at 350 degree for 10 minutes or so.)
Make a berry compote by placing frozen berries, and a sprinkling of sugar and cinnamon (to taste) in a sauce pan. Bring to simmer and let cook until slightly thickened and sugar is dissolved maybe about 10 minutes. Add vanilla and let cool completely. Let chill in the fridge. You can use this compote for so many things-pancakes, toast, scones, with cheesecake, etc. Layer fresh whipped cream, toasted nuts, chocolate mousse, and berries. It you want to make it pretty and clean, use a pastry bag filled with each component to layer them. Then they go right where you want them to, instead of getting all over the sides of the glasses. I also have these yummy caramel sprinkles from Pampered Chef that I added at the end. They added a nice touch.
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