Best Chocolate Mousse Parfait Recipes

TRIPLE CHOCOLATE MOUSSE PARFAIT

Steps:

• Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
• White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
• In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
• Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
• Dark Chocolate: Same as above.
• Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.

CHOCOLATE STRAWBERRY MOUSSE PARFAIT

Steps:

• Prepare pudding as per the directions using 1 cup of milk, set aside. Crush graham cracker cookies and put a small layer into the bottom of 6 parfait glasses followed by a layer of strawberries, pudding and then COOL WHIP. Repeat. Garnish with strawberry slices, sprig of mint and chocolate.
• Refrigerate until ready to serve. Makes 6 (1-cup) servings.

CHOCOLATE MOUSSE PARFAIT

Steps:

• Start with a layer of crumbled brownie pieces. Next, put your mousse into an icing bag (or a ziploc and clip one corner off for a makeshift pastry bag) and use to fill each parfait glass 3/4 of the way full. Now add fresh whipped cream and garnish with shaved chocolate. Use the ribbon to secure each spoon to the parfait.
• Chill 1 1/2 cups whipping cream in refrigerator. Chill mixing bowl (metal is best) and mixer beaters in freezer... The colder the better
• Use a double boiler to combine chocolate chips, coffee, and butter. (If you don't have a double boiler, use a metal bowl atop a pot of simmering water, just be sure and use a pot holder, the bowl gets hot!) To melt stir constantly over simmering water. Remove from heat. Cool, stirring occasionally to just above room temperature.
• Measure out 1/4 cup whipping cream and sprinkle gelatin on top. Gelatin needs to sit for 10 minutes. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat whipping cream with mixer on medium high until medium peaks form (this will take at least 10 minutes so get ready for an arm workout!). This Stir 1/4 of the whipped cream into the chocolate mixture.
• Very carefully fold in the remaining whipped cream (I do these in three or four separate turns so I don't over mix).
• Fold In The Second Batch
• Fold In the Third Batch
• Fold In the Last Batch

EASY CHOCOLATE MOUSSE PARFAIT

Steps:

• Fill the saucepan about a third of the way with water and place on medium heat.
• Place the chocolate sandwich cookies into a zippered bag and use a meat tenderizer to crush them.
• Place about a quarter of the cookie crumbs into each glass.
• Place the chocolate chips into a large glass mixing bowl. You're going to use this as a sort of double boiler so this bowl should be large enough to fit on top of the saucepan without touching the bottom of it.
• Pour 2 cups of heavy whipping cream into a second large glass bowl. Whip with an immersible or hand blender until light peaks have formed. Place in the fridge.
• Place the eggs and Sweet'N Low® into the third large glass bowl. Whip the eggs until they become a thick and fluffy mixture which will take a good 10 minutes.
• While whipping the eggs, lower the heat under the saucepan and place the bowl of chocolate chips on top of it.
• Once the chocolate chips have melted and become smooth, add the eggs in and stir well.
• Take the whipped cream out of the fridge.
• Remove the saucepan from the stove and slowly add the whipped cream in, stirring well.
• Gently pour some of the mousse into the two glasses, on top of the cookie crumbs. Stop about half way.
• Refrigerate the glasses for about 15 minutes.
• Remove the glasses from the fridge and place half of the remaining cookie crumbs into each glass.
• Gently pour mousse into the two glasses, on top of the cookie crumbs.
• Place the glasses into the fridge to set for at least 2 hours, at which point the mousse should be firm instead of jiggly.
• About 5-10 minutes before you're ready to serve you'll need to make the garnish.
• Pour 1 cup of heavy whipping cream along with the sugar and vanilla into a medium sized glass bowl. Whip with an immersible or hand blender until light peaks have formed.
• Garnish each glass with some of the whipped cream and a chocolate sandwich cookie.