Chocolate Mousse Parfait

April 19th, 2011


Pretty Parfaits

If you’ve read this month’s Traditional Home Magazine then you may have caught my first entertaining feature with them entitled Foodie Fantasy. When my editor asked me to find a fabulous bakery to do the desserts I promptly stepped up to the plate and asked if I might be able to do them myself and magically (thank you Krissa!) she said yes. So here, straight from the pages of Traditional Home is my chocolate mousse parfait!

What You’ll Need:

– Mini Parfait Glasses w/ Demitasse Spoons – I like this set from Pier One

– Ribbon

– Chocolate Mouse – see recipe below

– Chocolate Brownies – Crumbled into Pieces (Click Here for a Recipe)

– Fresh Whipped Cream – See Recipe Below

– Chocolate Bar – shaved for garnish

Start with a layer of crumbled brownie pieces. Next, put your mousse into an icing bag (or a ziploc and clip one corner off for a makeshift pastry bag) and use to fill each parfait glass 3/4 of the way full. Now add fresh whipped cream and garnish with shaved chocolate. Use the ribbon to secure each spoon to the parfait.

Melting the Chocolate

Rachel’s Chocolate Mousse

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces of strong coffee
4 Tbls of butter
1 Tsp of plain gelatin


Chill 1 1/2 cups whipping cream in refrigerator. Chill mixing bowl (metal is best) and mixer beaters in freezer… The colder the better

Makeshift Double Boiler

Use a double boiler to combine chocolate chips, coffee, and butter. (If you don’t have a double boiler, use a metal bowl atop a pot of simmering water, just be sure and use a pot holder, the bowl gets hot!) To melt stir constantly over simmering water. Remove from heat. Cool, stirring occasionally to just above room temperature.

Measure out 1/4 cup whipping cream and sprinkle gelatin on top. Gelatin needs to sit for 10 minutes. Stir mixture into the cooled chocolate and set aside.

Start Whipping

In the chilled mixing bowl, beat whipping cream with mixer on medium high until medium peaks form (this will take at least 10 minutes so get ready for an arm workout!). This Stir 1/4 of the whipped cream into the chocolate mixture.

Very Carefully Fold in 1/4 of Whipped Cream

Very carefully fold in the remaining whipped cream (I do these in three or four separate turns so I don’t over mix).

Fold In The Second Batch

Fold In the Third Batch

Fold In the Last Batch

All Finished and Ready to Eat

Homemade Whipped Cream

pint heavy whipping cream
1/2 teaspoon vanilla extract
Add in some fun flavor, Kahlua, Chocolate, Orange extract have some fun with this and surprise your guests


Add the whipping cream, vanilla extract and other flavor extract (if desired) with an electric mixer until peaks form. You’ll know it’s ready when your peaks hold their shape.