CHOCOLATE MOUSSE PARFAIT
How to make Chocolate Mousse Parfait
Provided by @MakeItYours
Number Of Ingredients 17
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
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