Who doesn’t love mint and chocolate together? I sure do. And I love these mint chocolate cookies and cream parfaits. I have a similar dessert posted that I made about two years ago, but lets be honest. The photography and presentation are an absolute travesty. I mean hideous in the extreme.
So, I’ve updated it. Both in pictures and in the recipe.
Now we have layers of velvety smooth, rich chocolate mousse, layers of sweet minted whipped cream, and a center of crushed mint chocolate cookies for a little texture. Top it all of with a fresh mint accent and we have a perfect combination of flavors and textures.
This recipe makes 4-6 individual parfaits, depending on the size of the glasses you have. I recommend keeping them on the smaller side. This dessert packs a punch of flavor and richness, so a smaller size will suffice.
I especially like to serve these parfaits after dinner on St. Patrick’s Day. I have done so for the last several years and they are always a hit, among both the kids and adults. We call them ‘Shamrock Parfaits’ around these parts. I used to dye the mint whipped cream green, but I am not so into artificial coloring these days so I left it out this time
If you are looking for more St. Patrick’s Day food ideas, I have a few posted here, and here.
- 2 C. chilled Heavy Cream, divided
- 2 large Egg Yolks
- Pinch of Salt
- 2 T. Sugar
- ½ t. Vanilla
- 4 oz Bittersweet chocolate chips
- 3 T. Sugar
- 3-4 drops doTERRA Peppermint Essential Oil
- 10 Mint chocolate cookies
- Mint Leaves, for garnish
- Heat ⅓ cup + 1 T. cream in a saucepan until hot.
- Whisk together yolks, sugar, and a pinch of salt in a bowl until combined well, then add hot cream in a slow stream, whisking until combined.
- Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, just until it thickens. Add in the vanilla and chocolate chips and whisk until the chocolate is melted and fully incorporated. Set aside to cool.
- Beat remaining cream, 3 T. sugar, and peppermint oil in a bowl with an electric mixer until it holds stiff peaks. Divide Whipped cream in half and set other half aside.
- Whisk one fourth of cream(of a half that was set aside) into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon into a piping bag and set aside. Place the other half of the whipped cream in a separate piping bag.
- Crush the mint cookies into small chunks.
- Pipe a layer of chocolate mousse in the bottom of 6 small glass dishes. Pipe a layer of the mint cream on top of each chocolate mousse layer. Sprinkle about 1 T. of crushed cookies in each glass. Pipe another layer of chocolate mousse on top of the cookies. Pipe a swirling of mint cream on top of each glass and place a piece of cookie and a mint sprig on top of the cream. Let set in the refrigerator for 2-3 hours. Serve well chilled.
Awesome pics, Love!!
Thank you Handsome!
Gorgeous!
Thank you Emily!
Kayley, your photography is stunning. Really! I could stare at these parfaits for days. They sure sound yummy too!
Thank you so much, Holly! They are yummy 😉
were u able to pull up a recipe? Cannot seem to and would love it
ty
Okay seriously, your photos are breath-taking! And these mousse parfaits look delicious. Love these!
Thank you so much, Chelsea! They are really yummy 😉 Your photos are gorgeous also!
it looks delicious!
Thank you Dina! =)
These look awesome! I’ve pinned them to try later (hopefully soon). Quick question – where did you get those awesome spoons? The white ones AND the copper/brass looking ones? Thanks!
Thanks Tina! I hope you get to try them soon! So the spoons….I only have one white one. It came in a little sugar bowl that I got at T.J. Maxx. I feel like it shows up in every picture but I love it too much! =) The other spoons are from a tarnished silver set that came from an estate sale. I think they are at least 70+ years old. Also a favorite!
I love how simple this is! I LOVE minty whipped cream. So good. PInning this!
Thanks Karen! And thanks for pinning!
This is fantastic! I can’t wait to try it. The world needs more mint chocolate-flavored recipes!
Thank you Elle! I agree, mint and chocolate are SO good together =)
I just made this and everything has great flavor but my chocolate mousse is not thick. Should I add more cream or refrigerate overnight?
Hi Kelley! The chocolate mousse should be very thick, even before it is refrigerated. You could try folding in some more cream. If you whip the cream to the point where it is so thick it looks clumpy it will help the mousse be thicker.
The pictures are to die for- but do you know where I can get those glasses? It would be great for my party next week, i was planning on making this recipe
Thank you Krisen! I think I got the glasses at TJ Maxx. It was quite a while ago, but they always have really cute miniature glasses, it seems =)
My grocery store apparently ran out of heavy cream- do you think whipped cream would work instead like a tub of cool whip?
Yes, Whipped topping would work in place of the whipped cream =)
A remarkable website with excellent and unique recipes.
I love it….you are so talented!
What a nice thing to say! Thank you so much Faiza!
I haven’t ever made the chocolate mousse you have here with mint, but I have used your recipe for it to make several other versions.
First, orange chocolate mousse topped with whipped cream, just to see if it worked. The three other people who were part of my experiment asked to be part of all future cooking experiments.
Second, a dairy-free repeat of the orange and chocolate, paired with an orange curd that I based off your lemon curd, just fiddled with a little to allow for oranges being sweeter. The only problem was that I didn’t get my coconut cream cold enough before trying to whip it, so it didn’t make a nice whipped cream. I added it to the chocolate anyway, and the texture worked–kind of like a light pudding. I served it for our family celebration of my mom’s birthday, and everyone loved it. Even my brother. Even though it tasted a bit of coconut, and he hates coconut. That’s how good the recipe is.
Last was a simple chocolate mousse, no fancy flavors, that I served over fresh berries for a monthly dinner with friends. The reaction consisted of multiple moans of pleasure from various points around the table.
The point is, this mousse is a real winner. Maybe that’s just mousse generally, but I find your recipe very easy to follow and remarkably forgiving of mistakes, so thank you for that.