German Chocolate Mousse Parfait

INGREDIENTS
Chocolate Mousse
- 1½ cups (14 ounces) coconut cream, brought room temperature*
- 1 Pascha Organic 55% Cacao Chocolate Bar (3.5 ounces/100 grams dairy-free dark chocolate)**, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Vanilla Whip
- ½ cup chilled coconut cream
- 1 tablespoon organic powdered sugar
- ½ to ¾ teaspoon vanilla extract
- Pinch salt
Coconut Caramel
- ½ cup coconut sugar (can sub organic brown sugar)
- ⅓ cup full fat canned coconut milk
- 1 tablespoon coconut oil
- Dash of salt
- 1 teaspoon vanilla extract.
- ¼ cup unsweetened shredded coconut
Garnish
- Grated (or curls) dairy-free dark chocolate (suggestion: grate a few squares of Pascha Organic 55% Cacao Chocolate Bar)

PREPARATION
Chocolate Mousse:
1. Place the coconut cream in a mixing bowl, and drizzle in the melted chocolate, maple syrup, and vanilla. Beat with a hand mixer for 1 minute, or until well-combined and lightly whipped. Cover and chill in the refrigerator for 2 hours.
Vanilla Whip:
1. While the mousse is chilling, place the chilled coconut cream, powdered sugar, vanilla, and salt in a small mixing bowl, and blend with a hand mixer until nice and whipped, about 1 to 2 minutes. Cover and place in the refrigerator.
Coconut Caramel:
1. While the mousse and whip chill, whisk the sugar, coconut milk, oil, and salt together in a small saucepan and place over medium-low heat. Bring to a bubble and cook, checking in to whisk often, for about 5 minutes. It should thicken a bit into a nice syrupy consistency.
2. Remove from heat, whisk in vanilla and then coconut. Let sit to cool to room temperature.
Assembly:
1. Briefly whip the mousse and vanilla whip again with a hand mixer (rinsing the beaters in cool water between each).
2. If doing a single layer: Divide the mousse between 6 parfait glasses, divide the coconut caramel atop the mousse. Garnish with the vanilla whip and chocolate curls /shavings.
3. If doing a double layer: Divide half the mousse between 6 parfait glasses, divide half the coconut caramel atop the mousse. Chill for 15 minutes. Top each with the remaining mousse, followed by the remaining coconut caramel. Garnish with the vanilla whip and chocolate curls / shavings.

NOTES
*You may need to chill full fat canned coconut milk or cream in order to get the thickest cream (skim from the top and use only that very thick cream n this recipe). If so, simply let it sit at room temperature after chilling, or briefly warm if in a hurry. 

**For intense chocoholics who like a denser mousse, you can up the amount of chocolate to 1¼ bars (125 grams).