Ingredients:

  • 8 oz semi-sweet chocolate chips
  • 1.5 cups heavy whipping cream, divided
  • 2 tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup chocolate wafer cookies
  • 2 tbsp melted unsalted butter

Instructions:

  1. Crush the chocolate wafer cookies into fine crumbs. Stir in the 2 tbsp melted butter until the crumbs look like wet sand. Divide this among four jars and press down firmly with a spoon.
  2. Place the 8 oz semi sweet chocolate chips and 1/4 cup heavy cream in a double boiler. Melt over low heat until smooth and glossy. Remove from heat and stir in the salt and vanilla. Let it sit for 5 minutes to cool slightly.
  3. Pour 1 1/4 cups heavy cream and 2 tbsp granulated sugar into a chilled bowl. Beat on medium high speed until stiff peaks form (the cream should stand up straight when you lift the whisk).
  4. Scoop one third of the whipped cream into the melted chocolate. Stir it in quickly to lighten the base. Note: This makes the chocolate less dense so the rest of the cream doesn't deflate.
  5. Use a rubber spatula to fold the remaining whipped cream into the chocolate. Use a figure eight motion until no white streaks remain. Do not stir vigorously.
  6. Spoon the mixture over the cookie base in each jar. Smooth the top with the back of a spoon.
  7. Beat the remaining 1/2 cup cold cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla until thick and fluffy. Dollop a generous amount on top of each parfait.
  8. Place the jars in the fridge for 2 hours. Wait until the mousse feels set and firm to the touch before serving.