Compliments of Alisa Fleming, of Go Dairy Free.
When made as is, this recipe produces pillows of dairy-free chocolate mousse with thin caramel layers and a dollop of vanilla whip. If you want more generous amounts of the caramel and whip (don't hesitate! leftovers are great atop dairy-free ice cream), feel free to double each of those recipes below. Note that this German chocolate mousse parfait is very easy to make, but does require some patience - the mousse and whip are best when chilled.
*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. I used So Delicious Original Culinary Coconut Milk to get a guaranteed thick cream.
**We find this amount of chocolate perfect, but for intense chocoholics who like a denser mousse, you can up the chocolate to 1¼ bars (125 grams).