Perfectly beautiful and healthier than most decadent chocolate and fruit parfait

I think my titles are getting longer than the recipes! Anyway, following on from our previous blog, Sort of, Kind of, Almost Healthy Chocolate Mousse (YUM!), I have taken that recipe and turned it into an elegant dessert. You could serve this is wine glasses, or parfait bowls, I have chosen to put it into my little canning jars because I can put the lids on and not waste cling wrap, and because they look pretty.

Ingredients

For the jelly layer

500ml apple juice (I used a cold pressed Pink Lady juice because I like the woodiness)

1 sachet Jel-it-in (vegetarian alternative to gelatin)

blueberries and strawberries

For the chocolate mousse layer, go look at the post called Sort of, Kind of, Almost Healthy Chocolate Mousse.

Put the apple juice in a small saucepan, sprinkle on the Jel-it-in, stir until smooth, if you want to add a little extra sweetness, this is the time to do it, I didn’t think it needs it, but that is up to you, turn the heat onto low and, stirring occasionally, bring it to the boil, simmer for one minute and remove from heat. Pop a spoonful of the liquid into a container and pop it in the freezer for a minute, okay, now go take a look, is it setting? Or does it look like it will set? Like this -

If not, return pot to the stove and simmer for another thirty seconds, if so, allow it to cool slightly while you ready your fruit and receptacles, as already discussed, I am using my canning jars, so I can pour that in hot, if you are using a more delicate glass or bowl, wait until it has cooled to warm before pouring it in so you don’t break your glass (and waste all that stirring).

Pop the cut strawberries and fresh blueberries into whatever bowl you are using and top with the jelly, this made five for me, but that will depend on the size of your containers. Pop those into the fridge until they are set and when they are you can make your mousse.

Pop next door to the post on the mousse, I will wait, make sure you read it through. Right, you ready? So we are at the stir in your coconut cream stage. Now we want to give it the occasional stir while it sits on the bench for fifteen minutes, this stuff sets faster than gelatine so keep an eye on it, keep stirring in any skin that forms or you will get lumps. As soon as you think it is cool enough not to melt your fruit jelly or break your glass, pour on top of jelly.

Pop back into the fridge and let them set. Enjoy!