The Big “O”

Directions

CHOCOLATE MOUSSE LAYER

1. Melt semisweet chocolate, unsweetened chocolate and butter in microwave one minute at a time, whisking after each minute until smooth.
2.  Cool melted chocolate and butter to room temp.
3. Whisk egg yolks to blend.
4. Once the chocolate mixture is cool, whisk in egg yolks, coffee liqueur, and vanilla.
5. Beat egg whites until frothy. Gradually add sugar and continue beating until stiff peaks form.
6. Fold ½ of beaten egg whites into chocolate mixture. Fold in remaining egg whites until well blended.
7. Whip cream until medium peaks form.
8. Fold whipped cream into chocolate mixture. (Do not leave any white streaks in the mousse!)
9. Fold crushed Oreos™ into chocolate mixture.
10. Fill 6-8 parfait glasses HALF FULL with chocolate Oreo™ mousse.
11. Freeze chocolate mousse layer until set. In the meantime, make the white chocolate mousse layer.

WHITE CHOCOLATE MOUSSE LAYER

1. Heat ½ cup of heavy cream in microwave.
2. Add chopped white chocolate to the hot cream and whisk until smooth. Cool to room temperature.
3. Whip ½ cup heavy cream until medium peaks form. (Do not overbeat or it won’t blend smoothly into melted white chocolate.)
4. Fold whipped cream into COOLED white chocolate mixture. Add vanilla.
5. Fold crushed Oreos™ into white chocolate mixture.
6. Spoon white chocolate Oreo™ mousse on top of frozen chocolate mousse.
7. Freeze white chocolate mousse layer until set. In the meantime, make the ganache.

GANACHE

1. Melt chocolate and cream together. Whisk until smooth.
2. Spoon ganache over frozen white chocolate mousse until it’s level with the top of each parfait glass.

DECORATION

1. Top each parfait with a whole mini Oreo™ for decoration and sprinkle with white jimmies to finish.
2. Put finished parfaits in the fridge to set.

Parfaits can be made 1-2 days in advance.