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Chocolate Parfait Recipe
Ash Tyrrell

Chocolate Parfait Recipe

I made this chocolate parfait on a random Tuesday when I needed a chocolate fix but didn't want to turn on my oven. Fifteen minutes of actual work later, I had four glasses lined up in my fridge, and by dinnertime, they were ready to devour. I love that this dessert looks like I fussed over it for hours when really it barely took any effort at all
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Total Time 3 hours 20 minutes
Ingredients Method Notes

Ingredients
  

  • 16 chocolate sandwich cookies crushed – I use the classic kind, but any chocolate cookie with a cream filling works just as well
  • 6 oz dark or semi-sweet chocolate chopped – chopped chocolate melts smoother than chips, though chips work in a pinch
  • 2½ cups cold heavy cream divided – cold cream whips up faster and holds its shape much better than room-temperature cream
  • ¼ cup powdered sugar – the little bit of cornstarch in powdered sugar helps stabilize the whipped cream so it doesn't deflate
  • 1 teaspoon vanilla extract – this rounds out the chocolate flavor and adds warmth
  • 2 tablespoons Dutch process cocoa powder – I prefer Dutch process for a deeper smoother chocolate taste, but regular cocoa powder works fine too

Method
 

  1. Toss your chocolate sandwich cookies into a ziplock bag and seal it tightly. Use a rolling pin or your hands to crush them into small crumbs. You want texture here, not dust, so leave some larger pieces for crunch.
  2. Add your chopped chocolate and half a cup of the heavy cream into a microwave-safe bowl. Heat in 30-second bursts, stirring between each round, until it turns smooth and glossy. This should only take about a minute or two total.
  3. Pour the remaining heavy cream, powdered sugar, and vanilla extract into a mixing bowl. Whisk on low for a minute, then bump the speed up to medium until you hit soft, stable peaks. This usually takes four to five minutes.
  4. Scoop out half of the whipped cream and set it aside for later. With the mixer running on low, slowly add the cooled chocolate ganache and cocoa powder into the remaining cream. Mix until it's glossy and fully blended into a rich mousse.
  5. Grab your glasses and start with a spoonful of cookie crumbs at the bottom. Add a layer of chocolate mousse, then a layer of whipped cream, and repeat until you reach the top. Finish with a final sprinkle of cookie crumbs for that classic parfait look.
  6. Cover each glass loosely with plastic wrap and slide them into the fridge. Let them set for at least three to four hours, though I usually leave mine overnight for the best texture and flavor.

Notes

  • I always use cold heavy cream straight from the fridge because it whips up faster and holds its peaks much longer
  • I like chopping my own chocolate instead of using chips since it melts into a smoother, glossier ganache
  • I never skip the chilling time, even when I'm tempted to serve it early, because the layers need those hours to fully set
  • I use a piping bag when I want picture-perfect layers, but a simple spoon works fine for a more rustic look
  • I taste my whipped cream and mousse before assembling so I can adjust the sweetness if needed