If you love chocolate and don’t mind it in layers, then you are at the right place, for this Cadbury Silk chocolate parfait is too good to not try. It requires zero oven time and can be easily made without the fancy hand or stand mixers, if you have a strong hand. All you need are a few packs of Oreos, some Silk chocolate and whipping cream and you can craft this simple dessert for guests or your family, in no time!
Silk Chocolate Parfait
Equipment:
- 1 ziplock pouch
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 big microwave-safe bowl
- 1 piping bag or cookie scoop, optional
- 4-6 cups
Ingredients:
- 16 Oreos, crushed
- 6 oz Cadbury Silk Chocolate
- 2½ cups chilled heavy cream, divided
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp Cadbury cocoa powder
Instructions:
- Seal the Oreo cookies into a ziplock pouch, then using a rolling pin crush the cookies, until they are crumbs. You can use a blender to crush the Oreos too. Set aside.
- To a microwave safe bowl, add the chopped chocolate ½ cup heavy cream to a. Microwave for 2-3 minutes, pausing every 30-seconds to stir. Once the chocolate is just melted, stop. You should have a smooth and glossy liquid like ganache. Set aside to cool.
- Add the remaining 2 cups of heavy cream, powdered sugar and vanilla extract to either a mixing bowl fitted with a whisk attachment or a plain mixing bowl, if you are using a hand mixer. Mix on low speed for 1 minute. After that, increase the speed to medium and mix for another 4-5 more minutes, until medium stiff peaks form.
- Scoop out around ½ of the whipped cream and set aside, for the whipped cream layer.
- Let’s make the chocolate mousse layer. Reduce the speed of the mixer to low, then pour the cooled chocolate ganache and cocoa powder into it and mix on low speed, until glossy and fully combined.
- Time for assembly! Take four 6 oz glasses or six 4 oz. glasses. Start with adding 1 tablespoon of crushed Oreo cookies at the bottom of the cups. Then layer with 1-2 tablespoons of chocolate mousse, followed by 1-2 tablespoons whipped cream. Repeat the layers 1 or 2 more times, depending on the volume of the cups. Layer with crushed Oreos at the end.
- Transfer the parfait cups to the fridge to chill and set for 3-4 hours or more. To avoid them from absorbing any fridge smells, loosely cover the top of each cup with plastic wrap.
Tips & Tricks
- Crushing the Oreos: If you want a clean, crumbly base that holds up, crush them fine with a blender or food processor. If you want a bit of crunch in the layers, go the manual route with a rolling pin.
- Melting chocolate: Don’t walk away while microwaving the chocolate. Stir every 30 seconds, and stop as soon as the last few chunks are halfway melted, they’ll finish with the bowl’s heat. Overheating ruins the texture and dulls the flavor.
- Whipping the cream: Cold cream is key. Use cream straight from the fridge, and if your kitchen's warm, chill the bowl and beaters first. Watch the texture: stop as soon as it holds its shape but still moves – don’t whip it into butter, that will be unsalvageable.
- Combining with ganache: Don’t fold like it’s a soufflé. Mix slowly until it turns even and glossy. If you overdo it, the mousse goes flat.
- Layering the parfaits: Use a piping bag if you want clean lines. No bag? A ziplock with the corner cut works fine. Start with Oreos, then mousse, then cream—repeat. Go light on each layer so you have enough to stack properly.
- Chilling the parfaits: These need a few hours to set, so make them ahead. If your fridge tends to dry things out or smells like last night’s leftovers, cover the cups loosely with plastic wrap.
- Serving the parfaits: Top with more Oreo crumbs right before serving so they stay crisp. Want to get fancy? Add shaved chocolate or a spoon of whipped cream on top.