By The cafe-expansion soft-opening is Monday November 11 (tomorrow as I write this). Brayden is one hundred and sixty-three weeks old. Eden is twenty-one weeks old. The chocolate mint parfaits are the small dessert I made for a quiet at-home Sunday dinner before the small Monday-cafe-event.
The chocolate mint parfaits are a small layered-dessert — layers of chocolate-pudding and mint-whipped-cream (whipped cream flavored with peppermint extract and a small drop of green food-coloring), assembled in small glass cups, topped with crushed Oreos and a small fresh-mint-leaf. The parfaits are the small visually-striking-dessert that works for both kids and adults.
The technique on a layered parfait is the layer-firmness. The chocolate pudding needs to be set before the mint-whipped-cream goes on top. The mint-whipped-cream needs to be stiff-peaks-stable so it holds its shape on top of the pudding.
Sunday I made four parfaits. Dustin had two. I had one. Brayden had one (with extra Oreos).
The Sapulpa-Elementary cooking-class continues. The small Wednesday-afternoon rhythm has settled. The small kids are progressing through the small twelve-week curriculum. Tracy Patton has been the small partnership-and-support presence the program needed.
The Pantry Rules cookbook companion has been selling at its small steady-trickle pace. The catering-cookbook continues at its small steady-pace too. The small online-store revenue is the small additional-revenue-stream the catering business has built.
Chocolate Mint Parfaits
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes (plus 1 hour chilling) | Servings: 6
Ingredients
- 2 cups heavy whipping cream, divided
- 3 tablespoons powdered sugar
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 3/4 cups cold whole milk
- 1 cup chocolate sandwich cookie crumbs (about 10 cookies)
- 2 tablespoons butter, melted
- 1/4 cup mini chocolate chips
- Fresh mint leaves, for garnish (optional)
Instructions
- Make the cookie base. Combine chocolate sandwich cookie crumbs with melted butter and stir until evenly moistened. Set aside.
- Prepare the chocolate pudding layer. In a medium bowl, whisk together the instant chocolate pudding mix and cold whole milk for about 2 minutes until thickened. Let stand for 5 minutes.
- Whip the mint cream. In a large chilled bowl, beat 1 1/2 cups of the heavy whipping cream with an electric mixer on medium-high until soft peaks form. Add powdered sugar, peppermint extract, and vanilla extract, then continue beating until stiff peaks form. Do not overbeat.
- Fold pudding into cream. Gently fold the chocolate pudding into the whipped mint cream until just combined and no large streaks remain. This is your chocolate mint mousse layer.
- Layer the parfaits. In 6 individual glasses or parfait cups, layer as follows: a spoonful of cookie crumbs on the bottom, then a generous layer of chocolate mint mousse, then another layer of cookie crumbs, then a final layer of mousse.
- Top and chill. Whip the remaining 1/2 cup of heavy cream to soft peaks and dollop over each parfait. Sprinkle with mini chocolate chips. Refrigerate for at least 1 hour before serving.
- Garnish and serve. Just before serving, add a fresh mint leaf to the top of each parfait if desired. Serve cold.
Nutrition (per serving)
Calories: 420 | Protein: 4g | Fat: 31g | Carbs: 34g | Fiber: 1g | Sodium: 310mg