Ingredients
Units
Scale
- 1 semisweet chocolate bar (or 1 cup semisweet chocolate chips)
- 1 3/4 cup heavy cream (divided)
- 2 tbsp powdered sugar
- 1 tsp vanilla paste
- crushed oreos
- 1 pkg chess cookies (for topping)
- white chocolate skulls (*see how we made them in the notes below)
Instructions
- In a small sauce pan, melt your chocolate bar (or chocolate chips) and 1/2 cup heavy cream on medium-low heat. Allow the melted chocolate mixture to cool down to room temperature.
- With a stand or hand mixer attach the whisk attachment, beat the remaining 1 1/4 cup heavy cream, powdered sugar and vanilla until stiff peaks form. Add espresso powder and stick for a few seconds to incorporate. Separate half of the whipped cream into another small bowl and set aside.
- Gently fold half of the whipped cream mixture into the chocolate mixture. Once incorporated, fold the other half into the mixture until it is fully combined.
- Add a layer of mousse that’s 1/2 inch thick to your parfait cups or preferred glass. Add a layer of crushed oreo, then a layer of whipped cream, and then another layer of chocolate mousse. Top each with crushed oreo. Let the mousse chill for a couple of hours. The colder it is, the firmer the mousse.
- Once the mousse is chilled and set, add a chess cookie for the tombstone and a white chocolate skull candy* to the top.
- Enjoy at a Halloween party with friends!
Notes
White Chocolate Skull Candy:
Ingredients
- 3 rectangles of white chocolate almond bark
- 2 tbsp crushed Oreo cookies
Instructions:
- Melt the white chocolate almond bark over a double boiler. Once completely melted, quickly remove from the heat and gently stir in the crushed Oreo.
- In skull shaped candy molds, fill each mold to the top. Chill the candy in the fridge for 2 hours to harden.
- Prep Time: 30 minutes
- Category: Dessert
- Cuisine: American