1. Crush the Oreo Cookies:
Start by crushing the Oreos into fine crumbs. You can use a food processor for a smooth texture, or place the cookies in a plastic bag and crush them with a rolling pin for a more rustic look. Be sure to crush the cookies finely enough to create an even base for your parfait. If you prefer a chunkier texture, feel free to leave some larger pieces, but a finer crumb works best for a consistent crust. This step is quick and easy, and it’s an excellent task for beginners to practice controlling the consistency of ingredients.
2. Make the Chocolate Mousse:
To make the chocolate mousse, begin by melting the dark chocolate with the ½ cup of heavy cream. You can do this using two methods: the microwave or a double boiler (bain-marie). If you use the microwave, heat the mixture in 20-30 second intervals, stirring after each, until smooth. If you prefer the stovetop, melt the chocolate and cream together in a heatproof bowl over simmering water, stirring occasionally. Melting chocolate may seem intimidating, but it’s actually quite simple — just make sure not to overheat it, as this can cause the chocolate to seize. Once the chocolate is melted, set it aside to cool slightly.
In a large mixing bowl, whip the remaining 1 ½ cups of cold heavy cream, cocoa powder, powdered sugar, and vanilla extract using an electric hand mixer. Whip until stiff peaks form. This means the cream should hold its shape when you pull the mixer out of the bowl. Be careful not to over-whip the cream, as it can turn into butter if whipped too long.
Next, gently fold the melted chocolate mixture into the whipped cream until fully combined. Use a spatula to fold the ingredients together carefully. The key here is to maintain the light and airy texture of the whipped cream while incorporating the chocolate, so fold gently and be patient. This step creates the rich chocolate mousse layer that’s the heart of the parfait.
3. Make the Whipped Cream:
To prepare the whipped cream topping, beat together the remaining 1 ⅓ cups of cold heavy cream, vanilla extract, and powdered sugar in a separate bowl. Again, use an electric hand mixer and whip until stiff peaks form. You can also make whipped cream by hand if you’re looking for a little extra arm workout, but an electric mixer makes the process quicker and easier. Once the whipped cream is ready, set it aside in the refrigerator until you’re ready to assemble the parfaits. The whipped cream should be light, fluffy, and able to hold its shape when spooned onto the parfaits.
4. Assemble the Parfaits:
In each serving glass, add about one tablespoon of the crushed Oreo crumbs to form the base layer. Then, pipe or spoon a layer of the chocolate mousse over the crumbs. Top the mousse with a layer of freshly whipped cream. Repeat the layers: another layer of Oreo crumbs, followed by more chocolate mousse and whipped cream. Finish by topping each parfait with a final sprinkle of crushed Oreo crumbs for decoration. You can be creative with the presentation — for example, you could pipe the mousse and whipped cream to create a more elegant look, or simply spoon it in for a more rustic approach. If you don’t have piping bags, you can simply use a spoon to layer the mousse and whipped cream. If you’re going for a more decorative look, piping the layers can create a more polished, professional presentation. Make sure to leave enough room in each glass for the layers to stand out visually.
5. Chill and Serve:
Once all the parfaits are assembled, cover each glass with plastic wrap and refrigerate them for at least 3 hours, or overnight if you have the time. This chilling process allows the flavors to meld together and the mousse to set to the perfect consistency. Once chilled, the parfaits are ready to serve! The dessert will firm up in the fridge, but the texture will remain creamy and smooth. The layers will hold their shape, giving you a beautiful and indulgent treat.