Creamy Chocolate Parfait
This chocolate parfait features layers of smooth chocolate mousse, airy whipped cream, and crunchy Oreo crumbs. No baking is required, making it a simple yet elegant dessert that can be prepared ahead of time. Perfect for holidays, gatherings, or everyday indulgence, it’s a creamy, rich treat that satisfies chocolate cravings effortlessly.
Equipment
- 1 ziplock bag
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 large microwave-safe bowl
- 1 piping bag or cookie scoop (optional)
- 4–6 serving glasses
Ingredients
- 16 Oreo cookies crushed
- 6 oz. dark or semi-sweet chocolate chopped
- 2½ cups 360 ml cold heavy cream, divided
- ¼ cup 60 g powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Dutch-process cocoa powder
Instructions
- Prepare the Cookie Base: Begin by placing all 16 Oreo cookies into a sturdy ziplock bag. Seal the bag securely and gently crush the cookies using a rolling pin or your hands. Aim for small, uniform crumbs rather than a fine powder. The slight chunkiness adds a satisfying crunch and makes the parfait more visually appealing. Set the cookie crumbs aside in a small bowl while preparing the other layers.
- Melt the Chocolate Ganache: Chop 6 ounces of dark or semi-sweet chocolate into small, even pieces and place them in a large microwave-safe bowl. Add ½ cup (120 ml) of cold heavy cream to the chocolate. Heat in 30-second intervals, stirring thoroughly after each session, until the chocolate is fully melted and smooth, forming a glossy ganache. Allow the ganache to cool slightly before combining with whipped cream.
- Whip the Cream: Pour the remaining 2 cups (240 ml) of cold heavy cream into a mixing bowl fitted with a whisk attachment. Add ¼ cup (60 g) powdered sugar and 1 teaspoon vanilla extract. Start mixing on low speed for 1 minute to avoid splattering. Increase to medium speed and whip for 4–5 minutes, until medium-stiff peaks form. The cream should be smooth, airy, and hold its shape without graininess.
- Reserve Whipped Cream Layer: Scoop out half of the whipped cream and set it aside. This portion will serve as the creamy layer in your parfait. Cover it lightly to prevent drying. The remaining whipped cream in the mixing bowl will be combined with the chocolate to create the mousse layer.
- Create the Chocolate Mousse: With the mixer on low speed, gradually fold the cooled chocolate ganache into the remaining whipped cream. Sprinkle in 2 tablespoons of Dutch-process cocoa powder for deeper chocolate flavor. Mix gently until glossy and fully combined, taking care not to overmix, which could deflate the mousse. Taste and adjust sweetness if desired.
- Assemble the Parfaits: Choose 4–6 serving glasses. Begin by layering 1 tablespoon of crushed Oreo crumbs at the bottom of each glass. Add 1–2 tablespoons of chocolate mousse, followed by 1–2 tablespoons of the reserved whipped cream. Repeat the layers 1–2 more times, ending with a final layer of Oreo crumbs on top. Use a piping bag for a neat presentation if desired.
- Chill and Set: Cover each parfait loosely with plastic wrap to prevent absorbing fridge odors. Place the glasses in the refrigerator for at least 3–4 hours or overnight. Chilling allows the flavors to meld and the mousse to firm, giving the parfaits their creamy, indulgent texture.
- Serve and Enjoy: Remove the plastic wrap carefully before serving. Optionally, garnish with chocolate shavings, additional cookie crumbs, or fresh berries for an elegant presentation. Serve chilled, and enjoy the combination of creamy mousse, light whipped cream, and crunchy cookie layers that make each bite decadently satisfying.
Notes
- Use cold heavy cream straight from the fridge for the best whipped cream texture.
- Crushing the Oreos into slightly larger crumbs adds a nice crunch and prevents the parfait from becoming too dense.
- Melt the chocolate slowly in 30-second intervals to avoid scorching or grainy texture.
- Whip the cream to medium-stiff peaks; over-whipping can make it grainy, while under-whipping will make layers too soft.
- Prepare the parfaits ahead of time; they taste even better after chilling overnight.
