Raw Mexican Chocolate + Mango Mousse Parfait

Decadent and easy – raw chocolate has super powers unlike its processed kin. It’s a knock-your-socks off dessert that is certain to wow your guests.


Mexican Chocolate + Mango Mousse Parfait

Course Dessert
Author Oh Peas


Mango Mousse

  • 1/2 cup raw cacao butter
  • 1/2 cup raw cashews
  • 1/2 cup coconut milk
  • 1/4 cup honey (or maple syrup)
  • 1 1/2 cup frozen mango

Mexican Chocolate Mousse

  • 1/2 cup raw cacao butter
  • 1/2 cup raw cashews
  • 1/2 cup coconut milk
  • 1/3 cup raw cacao powder
  • 1/4 cup maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp chili powder
  • pinch chipotle powder


Mango Mousse Layer

  1. Measure out all ingredients – this is your mise en place. Shave or chop cacao butter to aid in the melting process. 

  2. Melt cacao butter in a metal bowl by placing it over a saucepan partially filled with hot water. Heat over medium low heat. Do not allow the water to hit the bottom of the bowl. The idea is to gently warm the chocolate just enough to liquify it, not cook it. Once melted, remove from heat and set aside. 

  3. Place all remaining ingredients, except for cacao butter, in a high-speed blender. Blend until smooth. 

  4. Add melted cacao butter and continue to blend until silky and creamy. 

  5. Pour into four dessert dishes and place in fridge to cool while preparing the Mexican chocolate mousse.

Mexican Chocolate Mousse Layer

  1. Follow the same instructions as above. Melt the cacao butter,  blend remaining ingredients until smooth, then add the melted cacao butter. Blend until creamy.

  2. Pour chocolate mousse over cooled mango mousse. Garnish as desired.

Recipe Notes

Options for garnish:

  1. Thin slice of lime or key lime
  2. Black cumin seed, frozen raspberry + mint leaf