Ingredients
Equipment
Method
Step-by-Step Instructions
- Crush Oreos in a zip-top bag using a rolling pin or pulse in a food processor until fine crumbs. Set aside.
- Melt dark chocolate and 1/2 cup heavy cream in a microwave-safe bowl, microwaving in intervals until smooth. Cool slightly.
- Whip 1 cup cold heavy cream with sifted cocoa powder, powdered sugar, and vanilla extract until stiff peaks form.
- Gently combine melted chocolate with whipped cream mixture, folding to maintain airiness.
- Prepare whipped cream topping by whipping 1 cup cold heavy cream, adding powdered sugar and vanilla until stiff peaks form.
- Layer Oreo crumbs, chocolate mousse, and whipped cream in serving glasses. Repeat layers until filled.
- Cover parfaits and refrigerate for at least 1 hour before serving.
Nutrition
Notes
For fresh texture when serving, add fresh Oreo crumbs on top just before serving, especially if stored with crumbs.
