A creamy, chocolate and coffee flavoured parfait layered with crushed Oreo biscuits and topped with whipped cream. A show-stopping and decadent dessert to share with friends.
I do love serving individual desserts. You can prepare almost everything ahead of time and simply whip the ready-to-go dessert out of the fridge right when you need it.
These individual Chocolate and Coffee Parfaits are a tasty and impressive dessert to serve next time you're having friends or family over. The creamy, coffee flavoured chocolate mousse is balanced out perfectly by the crunchy Oreo biscuits and whipped cream. For another epic Oreo recipe, why not try by Oreo Cheesecake Slice? It's every bit as delicious as it sounds.
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Ingredient notes:
- Chocolate: I like to us dark chocolate (50% cocoa or over) for this recipe as it goes so well with the coffee flavouring.
- Coffee: Regular, instant coffee is perfect for this recipe. You could also use decaf instant coffee if you're trying to cut down your caffeine intake.
- Oreos: These rich, dark biscuits go so well with the chocolate coffee mousse. Feel free to use your favourite biscuits in place if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place instant coffee in a cup. Add a splash of boiling water and mix to dissolve. Set aside. Heat half of the cream (250ml) in a small saucepan over a low heat until bubbles begin to form around the edges.
Add the chopped chocolate and instant coffee mix. Stir to combine until there are no lumps. Take off the heat and pour into a glass jug or bowl, add the rest of the cream and mix until smooth. Chill in the freezer for 30 minutes.
Remove from the freezer and stir to combine. Use a mixer or hand beater to whisk until soft peaks form. Take care not to over whip or the mixture could curdle.
To assemble, blitz the Oreo biscuits in a food processor. Layer up each of the 6 serving glasses with the mousse, then crumbled Oreos, another layer of mousse, then another layer of crumbed Oreos. Refrigerate for 2 hours or overnight until set.
Remove 10 minutes before serving to soften up. Finish with a layer of whipped cream, then sprinkle over a little more Oreo crumbs before adding a couple of chocolate beans.
Recipe FAQs:
Yes you can. I love the combination of dark chocolate with coffee, but it won't affect the recipe if you omit it. If you're worried about caffeine, you could always use decaf coffee.
Of course. I like the ease and convenience of whipped cream in a can. But you could also add regular cream you have beaten yourself.
Storage:
These parfaits can be stored in the fridge for up to 2 days after assembling. As mentioned in the recipe notes, add the whipped cream from a can just before serving to prevent it from flattening over time.
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Coffee and Chocolate Parfaits
A coffee and chocolate flavoured mousse layered with biscuit crumbs and topped with whipped cream.
Ingredients
- 2 tsp instant coffee
- 500ml cream
- 200g dark chocolate, chopped
To assemble
- 1½ packets Oreo biscuits
- 1 can whipped cream
- Chocolate coffee beans
Instructions
- Chocolate coffee mousse: Place instant coffee in a cup. Add a splash of boiling water and mix to dissolve. Set aside.
- Heat half of the cream (250ml) in a small saucepan over a low heat until bubbles begin to form around the edges.
- Add the chopped chocolate and instant coffee mix. Stir to combine until there are no lumps.
- Take off the heat and pour into a glass jug or bowl, add the rest of the cream and mix until smooth. Chill in the freezer for 30 minutes.
- Remove from the freezer and stir to combine. Use a mixer or hand beater to whisk until soft peaks form. Take care not to over whip or the mixture could curdle.
- To assemble: Blitz the Oreo biscuits in a food processor. Layer up each of the 6 serving glasses with the mousse, then crumbled Oreos, another layer of mousse, then another layer of crumbed Oreos. Refrigerate for 2 hours or overnight until set.
- Remove 10 minutes before serving to soften up. Finish with a layer of whipped cream, then sprinkle over a little more Oreo crumbs before adding a couple of chocolate beans.
Notes
- Add the canned whipped cream just before serving, otherwise it will flatten.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 708Total Fat: 60gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 155mgSodium: 50mgCarbohydrates: 38gFiber: 3gSugar: 28gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Lorraine M cCloughan says
Do love getting your emails to see what you are sharing with us, always tell my friends that these recipes come from you, when they know I am making something something from your collection they are at the door in a flash, I never disappoint, coffee chocolate desert is next on the menu, well done, Lorraine
VJ cooks says
That's so kind, Lorraine. Thank you for the lovely feedback and happy baking 🙂
Steph says
Can u make it in a big dish instead to take it to a family gathering . Probably need to double or triple the recipe.?
VJ cooks says
Hi Steph, yes you could absolutely make this in one large dish. This recipe serves 6 so depending on how many people you are serving, you might need to increase the quantities. The other thing I'd warn you about is adding the whipped cream from the can just before serving - otherwise it can deflate. You could also whip regular cream instead if you like.
Steph says
Hi. Where can u get chocolate coffee beans ? I've never seen them at a supermarket
VJ cooks says
They are available from lots of coffee shops or specialty food stores - you might just have to google the ones in your area.