French Silk Chocolate Mousse Parfait
Layered with rich chocolate mousse, crunchy Oreo crumbs, and fluffy whipped cream, these French Silk Chocolate Mousse Parfaits are a perfectly indulgent treat to satisfy every chocolate craving! They make a stunning individual dessert that is no-bake and great for serving to guests at any occasion.
Servings: 5 8 oz parfaits
French Silk Chocolate Mousse (makes 2 ½ cups)
- 4 oz bittersweet chocolate
- ⅔ cup sugar
- 2 eggs
- 1 tsp vanilla
- 5 tbsp butter softened
- 1 cup heavy cream
- 1⅓ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla
In a microwave safe bowl, melt the chocolate until smooth, stirring every 30 seconds.
In a small saucepan, whisk together the sugar and eggs. Cook over med-low heat, whisking constantly, until the mixture reaches 160° and has thickened slightly, 4-6 minutes. Test thickness by dipping a spoon in the mixture. It is ready when you can draw a finger across the back of the spoon and the line holds. (See picture in post)
Remove mixture from heat and whisk in the melted chocolate and vanilla. Let cool until just warm so it won't melt the butter in the next step.
In a stand mixer fitted with a paddle attachment or using hand mixers, beat the butter on med-high until light and fluffy, 2-3 minutes.
Add cooled chocolate mixture gradually on low speed, then increase to high speed and beat for 5 minutes. Mixture should be light and fluffy. Transfer to a large bowl and set aside.
In the clean stand mixer with the whisk attachment or using hand beaters, whip the cream on med-high until slightly thickened, then turn to high and beat until stiff peaks form.
Whip cream: In a clean bowl, whip the cream and powdered sugar with the whisk attachment on med-high until it starts to thicken. Then turn to high and beat until stiff peaks have formed. Fold in the cream: Fold the whipped cream into the chocolate mixture. Do this with a rubber spatula very gently - if you stir normally, you will beat all of the air out of the cream.
Using a rubber spatula, fold the whipped cream into the chocolate mixture very gently. Fold until fully combined and no streaks remain.
In a stand mixer with a whisk attachment or using hand beaters, whip the cream, powdered sugar, and vanilla until soft peaks form.
In five 8 oz glass jars, layer about ⅛ cup of Oreo crumbs, then ¼ cup of chocolate mousse, then about 3 tablespoons of whipped cream. Repeat with each layer so that each jar has two layers of everything. Sprinkle Oreo crumbs on top if desired.
Chill in the fridge for at least one hour before serving, or to 1 day.
Tips & Tricks
Make Ahead Instructions
You can make and assemble the parfaits, then store in the fridge for up to 1 day before serving.
- Don’t overcook or undercook the egg mixture. The thickness of this mixture determines the texture of the final mousse. The mixture should be at least 160° and just thick enough to pass the spoon test (see recipe card).
- Fold the cream into the chocolate very gently, trying to keep as much air in the mixture as possible.
Calories: 996kcal | Carbohydrates: 82g | Protein: 9g | Fat: 72g | Saturated Fat: 41g | Cholesterol: 249mg | Sodium: 391mg | Potassium: 339mg | Fiber: 3g | Sugar: 61g | Vitamin A: 2089IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 6mg