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.