If you’re looking for a rich, dreamy dessert that’s easy to make yet sure to impress, these Chocolate Mousse Parfaits with Whipped Cream and Oreo Crust are your new go-to. Perfect for dinner parties, holidays, or just a cozy treat at home, these individual desserts combine the smooth elegance of chocolate mousse with the playful crunch of crushed Oreos. Served in clear glasses for a striking layered look, this no-bake recipe is as stunning as it is satisfying.
Ingredients
For the Oreo Crust:
- 1 cup Oreo cookie crumbs (about 10 cookies)
- 2 tbsp melted butter
For the Chocolate Mousse:
- 1 cup heavy whipping cream (cold)
- 4 oz semi-sweet chocolate, chopped
- 2 tbsp sugar
- 1 tsp vanilla extract
For the Whipped Cream Topping:
- 3/4 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Optional: finely grated dark chocolate for garnish
Instructions
1. Prepare the Oreo Crust: Start by pulsing the Oreo cookies in a food processor until they become fine crumbs. Mix in melted butter until the mixture resembles wet sand. Press about 1–2 tablespoons into the bottom of each serving glass, creating a firm base. Chill in the fridge while preparing the mousse.
2. Make the Chocolate Mousse: Melt the chocolate in a heatproof bowl over simmering water (double boiler method) or gently in the microwave in 30-second increments. Allow it to cool slightly.
In a chilled bowl, whip 1 cup of heavy cream with sugar and vanilla until medium peaks form. Gently fold in the melted chocolate until fully incorporated and smooth. Layer the mousse over the Oreo crust using a piping bag or spoon, filling about two-thirds of each glass.
3. Whip the Cream Topping: In a clean bowl, whip the remaining cream with powdered sugar and vanilla extract until soft, fluffy peaks form. Pipe or spoon it over the chocolate mousse.
4. Garnish and Chill: Sprinkle the tops with finely shaved chocolate or cocoa powder for an elegant finish. Chill for at least 1 hour to let the mousse set.
Tips for Success
- Use high-quality chocolate for the mousse—this is the main flavor, so it makes a difference.
- Make sure the chocolate is slightly cooled before folding into the whipped cream to prevent melting it.
- For a boozy twist, add a tablespoon of coffee liqueur or Irish cream to the mousse mixture.
Taste & Texture
This dessert strikes the perfect balance between textures and flavors. The crushed Oreo base adds a rich, slightly salty crunch, while the mousse is silky, fluffy, and intensely chocolatey without being overly sweet. The whipped cream lightens the entire dish with its airy sweetness, and the chocolate shavings add a hint of bitterness and texture on top.
Serving Suggestions
These parfaits are perfect for make-ahead entertaining—simply assemble them the night before and keep them chilled until ready to serve. They’re ideal in small glasses for portion control and presentation, and you can even serve them in mason jars for a rustic vibe. Pair with espresso or a bold red wine for a luxurious dessert experience.
This no-bake treat is proof that elegant desserts don’t need to be complicated—just a few quality ingredients and thoughtful layers.
Decadent Chocolate Mousse Parfaits with Whipped Cream and Oreo Crust
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Serving Glasses
Ingredients
Oreo Crust
- 1 cup Oreo cookie crumbs about 10 cookies
- 2 tbsp butter melted
Chocolate Mousse
- 1 cup heavy whipping cream cold
- 4 oz semi-sweet chocolate chopped
- 2 tbsp sugar
- 1 tsp vanilla extract
Whipped Cream Topping
- 3/4 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- dark chocolate finely grated, for garnish
Instructions
- Prepare the Oreo Crust: Pulse the Oreo cookies in a food processor until they become fine crumbs. Mix in melted butter until the mixture resembles wet sand. Press about 1–2 tablespoons into the bottom of each serving glass, creating a firm base. Chill in the fridge while preparing the mousse.
- Make the Chocolate Mousse: Melt the chocolate in a heatproof bowl over simmering water (double boiler method) or gently in the microwave in 30-second increments. Allow it to cool slightly.
- In a chilled bowl, whip 1 cup of heavy cream with sugar and vanilla until medium peaks form. Gently fold in the melted chocolate until fully incorporated and smooth. Layer the mousse over the Oreo crust using a piping bag or spoon, filling about two-thirds of each glass.
- Whip the Cream Topping: In a clean bowl, whip the remaining cream with powdered sugar and vanilla extract until soft, fluffy peaks form. Pipe or spoon it over the chocolate mousse.
- Garnish and Chill: Sprinkle the tops with finely shaved chocolate or cocoa powder for an elegant finish. Chill for at least 1 hour to let the mousse set.