There is something beautiful about making and serving individual sized desserts. I feel like a fancy chef when I do. This recipe is easy to make and looks like there was a lot more work put into it than what it actually requires.
This can be made ahead as it will keep well in the fridge for a few days but it would be best to leave the sprinkling of the cookie crumbs on the top to just prior to serving.
There are three layers to this dessert – an Oreo cookie layer, a chocolate mousse layer and a whipped cream layer.
The Oreo cookie layer is the easiest, all that needs to be done is crumble it up in a food processor.
The whipped cream layer is fairly simple too, whisk the cream whilst adding some sugar and vanilla and its done.
The Chocolate Mousse will require a bit more effort but I have a pretty simple recipe for this that does not require eggs and does not take ages to set. This mousse recipe is based on a recipe by Nigella Lawson. The original recipe does not call for adding any sugar but I find the addition of sugar softens the naturally more bitter taste of the dark chocolate. I have made this mousse using milk chocolate but I personally found it too sweet for my liking. You can maybe opt for a combination of milk and dark chocolate and skip the addition of sugar.
- 150 grams marshmallows
- 50 grams unsalted butter
- 250 grams dark chocolate (minimum 70% cocoa solids)
- 60 ml hot water
- 300 ml double or thickened cream
- 5 tablespoons of sugar
- 1 tablespoon vanilla extract
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
Meanwhile, whip the cream with the sugar and vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
Method for the Parfaits
- Begin by making the chocolate mousse (recipe above). It needs to set in the fridge for about 2 hrs before assembling the dessert.
- Next crumble up some Oreo cookies (2 packets) in a food processor till they are evenly crumbly.
- Keep some aside for sprinkling on the top at the end.
- Whip up the double or thickened cream (300 ml) , when it just starts to thicken up, add in the sugar gradually (5 tablespoons) and vanilla (1 tablespoon) and whip up to desired consistency.
- Now it is time to layer and assemble the dessert.
- Spoon a layer of the Oreo cookie crumbs at the bottom and then dollop the chocolate mousse over that and top with the whipped cream layer. Repeat the cookie, mousse and cream layer once more and sprinkle the remaining cookie crumbs over the top.
- Refrigerate until time to serve.