Chocolate Parfait Mousse Dessert

Parfait glass filled with chocolate, oreos, and whip cream.

4.91 from 11 votes

Chocolate Parfait Mousse Dessert

Layered with rich chocolate mousse, crunchy Oreo crumbs, and fluffy whipped cream, these individual Chocolate Parfait Mousse Desserts are a perfectly indulgent treat to satisfy every chocolate craving! Plus with make-ahead options, these no-bake layer desserts are great for a dinner party or serving to a crowd.

Prep Time10

Cook Time30

Assembly Time10

Total Time50

Course: Dessert

Cuisine: American

Servings: 8 oz parfaits

Calories: 996kcal

Author: Borrowed Bites

Ingredients

French Silk Chocolate Mousse (makes 2 ½ cups)

4 oz bittersweet chocolate
⅔ cup sugar
2 eggs room temperature
1 teaspoon vanilla
5 tablespoon butter softened
1 cup heavy cream

Whipped Cream

1⅓ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla

Oreo Cookie Crumbs

20 Oreo cookies

Instructions

Mousse Filling

In a microwave safe bowl, melt the chocolate until smooth, stirring every 30 seconds.
4 oz bittersweet chocolate
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)
⅔ cup sugar, 2 eggs
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.
1 teaspoon vanilla
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.
5 tablespoon butter
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.
1 cup heavy cream
Fold the whipped cream into the chocolate mixture until no streaks remain. Do this with a rubber spatula very gently - if you stir normally, you will beat all of the air out of the cream.

Whipped Cream

In a stand mixer with a whisk attachment or using hand beaters, whip the cream, powdered sugar, and vanilla until soft peaks form.
1⅓ cups heavy cream, ¼ cup powdered sugar, 1 teaspoon vanilla

Oreo Cookie Crumbs

In a food processor, pulse Oreos until they are fine crumbs.
20 Oreo cookies

Assembly

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.

Notes

Tips & Tricks

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.
The quality of chocolate will determine the taste of the final product. Our favorite brand at a reasonable price is Ghiradelli or Trader Joes. Not sponsored, just what we actually use.

Make Ahead Instructions

You can make and assemble the parfaits, then store in the fridge for up to 1 day before serving.

Nutrition