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Creamy Chocolate Parfait

Creamy Chocolate Parfait: Indulge in No-Bake Bliss

Indulge in a no-bake Creamy Chocolate Parfait that's rich, layered, and perfect for any occasion.
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Prep Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 parfaits
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 8 oz Dark Chocolate (60-70% cocoa)
  • 1 cup Heavy Whipping Cream ice-cold
  • 2 tbsp Dutch-Processed Cocoa Powder sifted
  • 2 tbsp Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
For the Layers
  • 10 cookies Oreo Cookies Use certified gluten-free Oreos for gluten-free version.
For the Whipped Cream
  • 1 cup Heavy Whipping Cream ice-cold
  • 2 tbsp Powdered Sugar
  • 1 tsp Vanilla Extract

Equipment

  • Mixing bowls
  • Hand mixer
  • Piping bag
  • Microwave
  • Zip-top Bags
  • Rolling Pin
  • food processor

Method
 

Step-by-Step Instructions
  1. Prepare Oreo Crumbs: Crush Oreo cookies in a zip-top bag or food processor until fine crumbs.
  2. Melt Chocolate: Combine dark chocolate and 1/2 cup of cold heavy whipping cream in a microwave-safe bowl and melt in intervals.
  3. Make Chocolate Mousse: Whisk ice-cold heavy whipping cream, cocoa powder, and powdered sugar until stiff peaks form, then fold in cooled chocolate.
  4. Whip Vanilla Cream: In a clean bowl, combine heavy whipping cream, powdered sugar, and vanilla extract; beat until stiff peaks form.
  5. Layer Parfaits: In serving glasses, layer Oreo crumbs, chocolate mousse, and whipped cream. Repeat layers and finish with Oreo crumbs.
  6. Chill: Cover parfaits with plastic wrap and refrigerate for 1 to 3 hours before serving.

Nutrition

Serving: 1parfaitCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 85mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 40mgIron: 1.5mg

Notes

Ensure heavy cream is very cold for best results. Allow melted chocolate to cool before folding into mousse.

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