Cherry Chocolate Mousse Parfaits Recipes

CHOCOLATE CHERRY MOUSSE PARFAITS

Steps:

• Place chocolate cookies, cream included, in food processor and pulse until they become crumbs.
• Beat cream cheese until creamy. Add the hazelnut and dark cocoa powder and beat again until mixed.
• Gently fold in 1 1/2 cups Cool Whip.
• Spoon 1/3 of the cookie crumbs into bottom of 8 - 8 oz. jelly jars.
• Pipe hazelnut mousse evenly into jars.
• Spoon another 1/3 of the crumbs on top of the mousse.
• Divide the fruit filling/topping evenly into the jars.
• Top with the last 1/3 of the cookie crumbs.
• Pipe the remaining Cool Whip on top of the jars and garnish with the mini chocolate cookies.

PRETTY CHERRY PARFAITS

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

CHOCOLATE-MOUSSE PARFAITS

Steps:

• Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
• Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.