Chocolate Parfait Cups
Rich and creamy no-bake parfaits layered with crushed Oreos, chocolate mousse, and lightly sweetened whipped cream. A quick dessert that looks elegant and tastes indulgent
Yields: 4-6 cups
Prep Time: 25 minutes
Cook Time: 3-4 hrs in the fridge
Special Equipment: small serving glasses
Ingredients
16 Oreo cookies, crushed
6 oz dark or semi-sweet chocolate, chopped
2½ cups cold heavy cream, divided
¼ cup powdered sugar
1 tsp vanilla extract
2 tbsp Dutch-process cocoa powder
Optional toppings: chocolate shavings, fresh berries, or a drizzle of caramel
Directions
Crush the Cookies: Place Oreos in a zip-top bag and crush into coarse crumbs. Set aside.
Make the Ganache: Melt the chocolate with ½ cup of heavy cream in a microwave-safe bowl in 30-second intervals until smooth and glossy. Let cool slightly.
Whip the Cream: In a mixing bowl, beat the remaining 2 cups heavy cream with powdered sugar and vanilla until medium-stiff peaks form. Reserve half for the whipped cream layer.
Make Chocolate Mousse: Gently fold the cooled ganache and cocoa powder into the remaining whipped cream until fully combined and glossy.
Assemble the Parfaits: In 4–6 small glasses, layer 1 tbsp crushed Oreos, 1–2 tbsp chocolate mousse, and 1–2 tbsp whipped cream. Repeat layers, ending with Oreos on top.
Chill: Cover and refrigerate for 3–4 hours or overnight to set.
