This indulgent chocolate granola matcha parfait combines the sophisticated earthiness of premium matcha with rich chocolate and crunchy homemade granola to create a dessert that’s both elegant and satisfying. Layers of silky matcha-infused Greek yogurt alternate with chunks of dark chocolate granola and smooth chocolate mousse, creating a perfect balance of flavors and textures in every spoonful. The slight bitterness of matcha pairs surprisingly well with chocolate, while the granola adds delightful crunch and a hint of sweetness that ties everything together. Built in clear glasses, these parfaits showcase their beautiful green and brown layers, making them as visually stunning as they are delicious. Whether you’re serving them as an upscale dessert for dinner guests or treating yourself to something special, these parfaits deliver restaurant-quality presentation with the comfort of familiar flavors and the bonus of wholesome ingredients like Greek yogurt and oats.
Serves: 4 people
Ingredients You’ll Need
For the chocolate granola:
- 2 cups old-fashioned oats
- 1/4 cup cocoa powder
- 1/4 cup honey
- 2 tablespoons coconut oil, melted
- 1/4 cup mini dark chocolate chips
- 2 tablespoons chopped almonds
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the matcha yogurt layer:
- 2 cups plain Greek yogurt
- 2 tablespoons high-quality matcha powder
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons warm water
For the chocolate mousse layer:
- 1 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For garnish:
- Additional chocolate granola
- Dark chocolate shavings
- Fresh mint leaves (optional)
Making the Chocolate Granola
Preheat your oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper. In a large bowl, combine the oats, cocoa powder, and salt, mixing well to ensure the cocoa is evenly distributed throughout the oats. In a separate small bowl, whisk together the honey, melted coconut oil, and vanilla extract until smooth.
Pour the honey mixture over the oat mixture and stir thoroughly until every oat is coated and the mixture holds together when pressed. Spread the granola evenly on your prepared baking sheet and bake for 20-25 minutes, stirring once halfway through. The granola is done when it feels dry and crispy. Remove from the oven and immediately stir in the chocolate chips and chopped almonds while the granola is still warm. Let cool completely before using – it will continue to crisp up as it cools.
Preparing the Matcha Yogurt Layer
Start by creating a smooth matcha paste to avoid any lumps in your yogurt. In a small bowl, whisk the matcha powder with warm water until you have a completely smooth, bright green paste with no clumps visible. This step is crucial because matcha powder can be stubborn about incorporating evenly.
In a medium bowl, combine the Greek yogurt, honey, and vanilla extract. Add the smooth matcha paste and whisk everything together until the mixture is uniformly colored and completely smooth. The yogurt should be a beautiful jade green color with no streaks. Taste and adjust sweetness if needed – the matcha flavor should be present but balanced with the honey’s sweetness.
Creating the Chocolate Mousse Layer
Place the finely chopped dark chocolate in a medium heatproof bowl. In a small saucepan, heat 1/2 cup of the heavy cream until it just begins to simmer – don’t let it boil. Pour the hot cream over the chocolate and let it sit for 2 minutes, then whisk gently until the chocolate is completely melted and the mixture is smooth. Let this chocolate ganache cool to room temperature.
In a separate bowl, whip the remaining 1/2 cup of heavy cream with the powdered sugar and vanilla until soft peaks form. Don’t overwhip – you want the cream to be fluffy but still smooth. Gently fold the whipped cream into the cooled chocolate ganache until just combined, creating a light, airy chocolate mousse.
Setting Up Your Parfait Assembly
Choose four clear glasses, mason jars, or tall bowls to showcase the beautiful layers. Wine glasses or sundae glasses work particularly well for this dessert. Have your chocolate granola broken into bite-sized pieces and all your components ready at room temperature for easy assembly.
Building the Perfect Layers
Start with a layer of chocolate granola in the bottom of each glass, using about 2 tablespoons per glass. This creates a crunchy base that won’t get soggy. Next, add a generous layer of matcha yogurt, using about 1/4 of your total mixture per glass. Spread it evenly with the back of a spoon.
Add a layer of chocolate mousse over the matcha yogurt, using about 1/4 of the mousse per glass. The contrast between the green yogurt and brown mousse should be striking. Add another sprinkle of chocolate granola for texture, then repeat the layering process – matcha yogurt, chocolate mousse, and more granola.
Final Presentation Touches
Top each parfait with a final dollop of chocolate mousse and a generous sprinkle of the chocolate granola. Add a few dark chocolate shavings using a vegetable peeler on a chocolate bar, and finish with a small sprig of fresh mint if desired. The layers should be clearly visible through the glass, creating an impressive visual presentation.
Chilling and Serving
Refrigerate the assembled parfaits for at least 30 minutes before serving to let the flavors meld and the textures set properly. This chilling time also helps the granola soften slightly while still maintaining its crunch. Serve with long spoons so guests can reach all the layers and get a taste of everything in each bite.
Flavor Balance and Texture
The magic of this parfait lies in the interplay of flavors and textures – the earthy, slightly bitter matcha balances the rich sweetness of chocolate, while the creamy yogurt and mousse layers provide smoothness against the crunchy granola. Each spoonful should deliver multiple textures and complementary flavors that work together harmoniously.
Make-Ahead and Storage Tips
The chocolate granola can be made up to a week ahead and stored in an airtight container at room temperature. The matcha yogurt layer can be prepared a day in advance and refrigerated. The chocolate mousse is best made the same day but can be prepared a few hours ahead. Assemble the parfaits no more than 2-3 hours before serving to prevent the granola from becoming too soft, though they’ll still taste delicious even if the granola loses some of its crunch.
