Chocolate parfait is a deliciously decadent no bake dessert made with layers of rich chocolate mousse, creamy sweetened whipped cream and crunchy chocolate cookie crumbs. This chocolate mousse parfait recipe is perfect make ahead, simple and versatile dessert for any holiday or gathering.
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Why Should You Make This Recipe
I have several easy no bake dessert recipes on the blog that I absolutely adore. Bonus points if there’s chocolate involved! My Oreo Ice Cream Cake, Chocolate Pudding Pie, Tiramisu Cheesecake and Peanut Butter Cheesecake are just a few of my favorites. I am so excited to add this decadent chocolate parfait recipe to the blog. I know you’ll love this recipe because:
- Super simple to make. Make this wonderfully easy layered chocolate mousse and cookie cups in about 15 minutes. Then allow the creamy parfait cups to set in the fridge for at least 3 - 4 hours or up to overnight.
- Perfect for holiday gatherings. This oreo and chocolate mousse parfait can be scaled up or down to make the perfect amount of cups to serve all your guests. The best part is they can be made in individual cups or in a bigger container.
Ingredients
This chocolate parfait recipe needs only a handful of ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need to make this creamy and decadent dessert.
Gather Oreo cookies, dark or semi sweet chocolate, heavy cream, powdered sugar, vanilla extract and cocoa powder.
Substitutions
This chocolate parfait is meant to be so easy you can make it as a casual dessert to enjoy anytime. Here are my recommended substitutions if you need them.
- Oreo Cookies: This ice cream cake recipe uses the classic Oreo chocolate sandwich cookie. However, any brand of chocolate and cream sandwich cookies will work for this recipe. You can also use any flavor sandwich cookie you like. Use gluten free Oreos to make this chocolate mousse parfait gluten free.
- Dark or Semi Sweet Chocolate: Dark chocolate is a bit less sweet than semi sweet. Feel free to use your preferred brand of chocolate. I found that chopped chocolate set up slightly better than chocolate chips. However, chocolate chips work great too.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to twice the amount of liquid heavy cream. If needed, use 4 cups (288 g) cool whip as a substitute for the 4 cups whipped cream. Coconut cream or another vegan whipped cream can be used in place of the heavy cream.
- Powdered Sugar: I like using powdered sugar to help set the chocolate mousse and to provide some stability to the heavy whipped cream. This is due to the cornstarch found in powdered sugar. Feel free to use ¼ cup (50 g) granulated sugar mixed with 1 ½ teaspoons cornstarch in place of the powdered sugar. Pulse the sugar and cornstarch in a food processor until fluffy, light and well combined.
- Vanilla Extract: This is added for flavor. Feel free to omit if needed, but I highly recommend using the extract.
- Dutch Process Cocoa Powder: Feel free to use regular unsweetened cocoa powder. I prefer using Dutch process when possible for it’s smooth, fuller chocolate flavor.
Variations
- Chocolate Graham Crackers: Swap the Oreo cookies with graham crackers. Process 8 sheets of graham crackers with ¼ cup (50 g) sugar, ¼ cup (20 g) cocoa powder and 4 - 6 tablespoons melted butter until well combined. Follow the rest of the recipe as written.
- Chocolate Parfait with Brownies Bites: Swap the chocolate cookie layers with crumbled brownies. Feel free to use your favorite box mix or follow my Brownie Bites recipe. Make and cool the brownies fully. Transfer the baked brownies to the fridge for 1 - 2 hours to chill and set. Assemble the chocolate brownie parfait according to the recipe directions. Feel free to swap the brownie layer with chocolate cake.
- Cheesecake Layer: Prepare the heavy cream according to the recipe directions. Scoop out all the cream cheese and set aside. Rather than making the chocolate mousse layer, make the cream cheese layer next. Mix 4 oz. room temperature cream cheese with ¼ cup (30 g) powdered sugar and ¼ teaspoon vanilla extract until smooth and well combined. Fold in ½ of the reserved heavy cream. Taste and adjust as needed. Transfer the cheesecake layer to another bowl and prepare the chocolate mousse layer according to the recipe directions. The cheesecake layer fully replaces the whipped cream layer in this version.
How To Make
Learn how to make chocolate parfait in a few easy steps.
- Place 16 Oreo cookies into a ziplock bag. Crush the cookies into cookie crumbs. Set aside for now.
- Add the chopped chocolate or chocolate chips and the heavy cream to a microwave safe bowl. Heat the bowl in 30 second increments, stirring in between until the chocolate has fully melted into the heavy cream. This should look smooth and glossy, like chocolate ganache.
- Add the heavy cream, powdered sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 4 - 5 more minutes or until the cream has whipped to medium stiff peaks. Scoop out ½ of the whipped cream and set aside. With the mixer on low, add in the cooled chocolate ganache and cocoa powder until all the ingredients have been added. Mix on low until the mixture is glossy and fully combined.
4. To assemble the chocolate parfait dessert, grab (4) 6 oz. glasses or (6) 4 oz. glasses. This recipe makes about 24 oz. of this layered chocolate pudding dessert. Add 1 tablespoon crushed oreo cookies to the bottom of the cups. On top of the oreos add 1 - 2 tablespoons chocolate mousse, followed by 1 - 2 tablespoons whipped cream. Repeat 1 - 2 more times, ending with Oreos as the top and final layer.
5. Transfer the dessert parfait cups to the fridge to set for 3 - 4 hours and up to overnight. Loosely cover the top of each of the cups with plastic wrap, especially if the parfaits are going to set overnight.
How To Make Ahead, Store, freeze and Thaw
- Make Ahead: This Oreo cookie ice cream cake can be made up to 1 day before serving.
- Store: Make sure the cups are completely covered with plastic wrap. Store in the fridge for up to 1 - 2 days after making. This dessert tastes best up to 1 day after assembling the parfaits.
- Freeze: Rather than assembling these chocolate mousse and cookie cups in glass cups, use plastic or another freezer safe container. Assemble the cups as written in the recipe. Set the filling in the fridge for 2 - 3 hours. Then cover the cups with plastic wrap and foil for additional protection. Store in the freezer for up to 2 months.
- Thaw: Transfer the cups from the freezer to the fridge to thaw overnight. Serve the dessert parfaits from the fridge and enjoy.
M’s Expert Tips
- Choose clear cups. One of the delightful things about parfait desserts is how pretty the layers look. Make sure to choose a clear serving cup to serve these chocolate parfaits.
- Choose smaller serving cups. I found a 4 oz. glass cup or serving bowl is the perfect size for these chocolate parfaits.
- Use a piping bag or cookie scoops. Using a piping bag or cookie scoop allows the layers to be even and easily controlled.
- Allow for the full amount of chilling time. This dessert is the perfect make ahead dessert for entertaining and for holidays. After assembling the layered mousse cups, allow for at least 3 - 4 hours for the cups to chill and for the filling to properly set. Better yet, make them the day before you plan to serve them.
FAQs
This recipe for chocolate parfait is made with layers of crushed chocolate cookie crumbs, chocolate mousse or chocolate pudding and whipped cream.
Chocolate parfaits can be frozen and enjoyed up to 2 months later. This is particularly true if the parfaits are made with cool whip instead of whipped cream. Make sure to thaw the chocolate parfaits in the fridge overnight.
Store bought or homemade brownies or chocolate cake can be used in place of the crushed cookie crumbs. Just make sure to allow for extra time to make and cool the brownies or cake before using in the chocolate parfait cups.
Other Chocolate Dessert Recipes to Try
- Buttermilk Chocolate Cake
- Chocolate Ganache Cake
- Chocolate Olive Oil Cake
- Almond Flour Chocolate Cake
If you try this Chocolate Parfait recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Chocolate Parfait Recipe
Equipment
- 1 ziplock bag
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 large microwave safe bowl
- 1 piping bag or cookie scoop optional
- 4 - 6 cups
Ingredients
- 16 Oreos, crushed
- 6 oz. dark or semi sweet chocolate
- 2½ cups (360 ml) cold heavy cream, divided
- ¼ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Dutch process cocoa powder
Instructions
- Place 16 Oreo cookies into a ziplock bag. Crush the cookies into cookie crumbs. The crumbs don’t have to be fine, but should be little crumbs to make them easier to scoop with a spoon. Set aside for now.16 Oreos, crushed
- Add the chopped chocolate or chocolate chips and ½ cup (120 ml) heavy cream to a microwave safe bowl. Heat the bowl in 30 second increments, stirring the chocolate and heavy cream in between until the chocolate has fully melted into the heavy cream. This should look smooth and glossy, like chocolate ganache. Melting the chocolate into the heavy cream can take about 1 - 2 minutes, but should be done in 30 second increments.6 oz. dark or semi sweet chocolate , 2½ cups (360 ml) cold heavy cream, divided
- Add the remaining 2 cups (240 ml) heavy cream, powdered sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 4 - 5 more minutes or until the cream has whipped to medium stiff peaks. Scoop out ½ of the whipped cream and set aside. This is the whipped cream layer.¼ cup (60 g) powdered sugar , 1 teaspoon vanilla extract
- With the mixer on low, add in the cooled chocolate ganache and cocoa powder until all the ingredients have been added. Mix on low until the mixture is glossy and fully combined. This is the chocolate mousse layer.2 tablespoons Dutch process cocoa powder
- To assemble the chocolate parfait dessert, grab (4) 6 oz. glasses or (6) 4 oz. glasses. Add 1 tablespoon crushed oreo cookies to the bottom of the cups. On top of the oreos add 1 - 2 tablespoons chocolate mousse, followed by 1 - 2 tablespoons whipped cream. Repeat 1 - 2 more times, ending with Oreos as the top and final layer.
- Transfer the dessert parfait cups to the fridge to set for 3 - 4 hours and up to overnight. Loosely cover the top of each of the cups with plastic wrap, especially if the parfaits are going to set overnight.
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