Decadent Chocolate Mousse Parfaits with Whipped Cream and Oreo Crust
A rich, dreamy dessert that's easy to make yet sure to impress. These individual parfaits combine the smooth elegance of chocolate mousse with the playful crunch of crushed Oreos, topped with fluffy whipped cream.
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.
Notes
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.