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Death by Chocolate Parfait Recipe

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4 from 7 reviews

Death by Chocolate Parfait is a decadent layered dessert featuring rich chocolate cheesecake mousse, fluffy chocolate whipped cream, chocolate cookie crumbs, and luscious chocolate syrup. Perfect for chocolate lovers craving a creamy, luscious treat made with multiple textures and intense chocolate flavor, this no-bake parfait is assembled in clear glasses for an elegant presentation.

Ingredients

Cheesecake Mousse

  • ½ cup semi-sweet chocolate chips
  • 8 ounces cream cheese (room temperature)
  • 1 ¼ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream

Whipped Cream

  • ¼ cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream
  • ½ cup heavy cream

Assembly

  • 8 chocolate creme filled sandwich cookies
  • ½ cup chocolate syrup
  • 2 tablespoons chocolate curls from a milk chocolate bar (like Hershey's)

Instructions

  1. Prepare the Chocolate: Place ½ cup of semi-sweet chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, stir well, and repeat until the chocolate is smooth (1-2 minutes). Set aside to cool slightly.
  2. Make Cheesecake Mousse Base: In a large bowl, beat 8 ounces room temperature cream cheese and 1 ¼ cups powdered sugar on medium speed until creamy. Stir in the melted chocolate and 1 teaspoon vanilla extract, then beat on medium-high speed to combine fully, scraping sides as needed.
  3. Whip Cream for Mousse: In a separate bowl, beat ½ cup heavy cream on medium speed until stiff peaks form. Set aside for later use.
  4. Combine Mousse Mixture: Fold the whipped cream gently into the cream cheese and chocolate mixture until smooth. Transfer mousse to a disposable piping bag or keep in the bowl.
  5. Prepare Chocolate Whipped Cream: In a microwave-safe bowl, combine ¼ cup semi-sweet chocolate chips and 2 tablespoons heavy cream. Microwave for 30 seconds, stir, and repeat until smooth (1-2 minutes). Let cool to room temperature.
  6. Whip Cream for Chocolate Whipped Cream: Beat ½ cup heavy cream in the previously used whipped cream bowl until stiff peaks form.
  7. Mix Chocolate Whipped Cream: Fold the cooled chocolate mixture into the whipped cream until fully combined. Transfer to a piping bag fitted with a 1M tip or keep in the bowl.
  8. Crush Cookies: Place 8 chocolate creme filled sandwich cookies in a food processor and pulse to crumbs. Alternatively, crush cookies in a sealed bag using a rolling pin.
  9. Assemble Parfaits: Distribute half of the cookie crumbs evenly among 4 clear serving glasses. Layer with a portion of the cheesecake mousse, drizzle chocolate syrup, and repeat layers until glasses are filled.
  10. Top and Garnish: Add a swirl or scoop of the chocolate whipped cream on top of each parfait. Sprinkle with chocolate curls or your choice of toppings like cookie crumbs or decorative sprinkles.
  11. Chill: Refrigerate the parfaits until ready to serve. For best results when making ahead, cover the glasses with plastic wrap to maintain freshness.

Notes

  • Use room temperature cream cheese to ensure a smooth mousse.
  • Microwave chocolate in short bursts and stir well to prevent burning.
  • If you don’t have a piping bag, you can spoon the mousse and whipped cream directly into the glasses.
  • Chocolate curls can be replaced with sprinkles or crushed chocolate candies for garnish.
  • Parfaits can be prepared several hours in advance; keep refrigerated covered with plastic wrap.

Find it online: https://simpleplatter.com/death-by-chocolate-parfait-recipe/