Easy Chocolate Mousse Parfait
Mousse - 8 oz semisweet chocolate chips * 4 eggs, room temperature * 6 tsp Sweet’N Low® (8 oz. or 24 packets Sweet’N Low®) * 2 cups heavy whipping cream * 10-12 chocolate sandwich cookies
Serving - 2 chocolate sandwich cookies * 1 cup heavy whipping cream * 2 tbsp sugar * 1/2 tsp vanilla
Fill the saucepan about a third of the way with water and place on medium heat. Place the chocolate sandwich cookies into a zippered bag and use a meat tenderizer to crush them. Place about a quarter of the cookie crumbs into each glass. Place the chocolate chips into a large glass mixing bowl. You're going to use this as a sort of double boiler so this bowl should be large enough to fit on top of the saucepan without touching the bottom of it. Pour 2 cups of heavy whipping cream into a second large glass bowl. Whip with an immersible or hand blender until light peaks have formed. Place in the fridge. Place the eggs and Sweet’N Low® into the third large glass bowl. Whip the eggs until they become a thick and fluffy mixture which will take a good 10 minutes. While whipping the eggs, lower the heat under the saucepan and place the bowl of chocolate chips on top of it. Once the chocolate chips have melted and become smooth, add the eggs in and stir well. Take the whipped cream out of the fridge. Remove the saucepan from the stove and slowly add the whipped cream in, stirring well. Gently pour some of the mousse into the two glasses, on top of the cookie crumbs. Stop about half way. Refrigerate the glasses for about 15 minutes. Remove the glasses from the fridge and place half of the remaining cookie crumbs into each glass. Gently pour mousse into the two glasses, on top of the cookie crumbs. Place the glasses into the fridge to set for at least 2 hours, at which point the mousse should be firm instead of jiggly. About 5-10 minutes before you're ready to serve you'll need to make the garnish. Pour 1 cup of heavy whipping cream along with the sugar and vanilla into a medium sized glass bowl. Whip with an immersible or hand blender until light peaks have formed. Garnish each glass with some of the whipped cream and a chocolate sandwich cookie. Serve and enjoy!