Hi friends! Today I’m sharing a new spin on a recipe I created a couple years ago. My chocolate mousse mini egg pie!

I decided to split the recipe into individual servings, and assemble them as little parfaits, with layers of oreo crumbs, chocolate mousse filling, mini eggs, and whipped cream. They turned out so cute and I’m so excited to share.

chocolate mousse mini egg parfaits

recipe: Kelsey Siemens

yields: 6 parfaits

chocolate crust ingredients

1 3/4 cup (175 g) oreo baking crumbs

1/3 cup (75 g) salted butter, melted

to make the chocolate crust

In a medium bowl, stir together the oreo baking crumbs and melted butter until combined. Press firmly into a medium bowl (this will help us form crumbs once it has been chilled), and transfer to the fridge until ready to assemble the pairfaits.

chocolate filling ingredients

1 1/3 cups (230 g or 8 oz) semi-sweet chocolate chips or chopped chocolate

1 tablespoon butter

2 large egg whites

1/2 cup (100 g) granulated sugar

1/4 teaspoon salt

2 cups (480 mL) whipping cream

1 teaspoon vanilla extract

3/4 cups mini eggs, chopped

topping:

1 cup (240 mL) whipping cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract

chopped mini eggs

to make the chocolate filling

Melt the chocolate and butter in the microwave, stirring every 15 seconds so it doesn’t burn (alternatively, use a double boiler on the stove). Set aside.

Note: The butter helps the chocolate resist seizing by adding more fat. The chocolate should be nice and glossy once melted. Let it cool slightly before adding to the meringue, but not too much - we don’t want to have to reheat it)

Next, make the meringue: Place the egg whites and sugar in a medium heat proof bowl (not glass!), and whisk until combined. Place over a saucepan that has a few inches of water in it and bring the water to a boil. The mixing bowl with the sugar mixture should not be touching the water. Heat the mixture, stirring occasionally, until it reaches 160 degrees F, which ensures the egg whites are cooked and safe. Remove from heat and let it cool down for about 5 minutes. Then add salt, and whip on high speed until the mixture becomes thick, white, and glossy, about 5-7 minutes. You want medium stiff peaks here.

Once the meringue is ready, add all of the chocolate to it, and mix it together quickly with a hand mixer on medium low until completely combined. Set aside.

(**Note: this is the part where the chocolate may seize and get chunky! The chocolate should be nice and glossy before you add it to the meringue…if it looks grainy at all, it may already be seizing and it won’t combine well at all. If this happens, add just a tiny bit of butter and gently stir together. Don’t pause while you’re mixing the chocolate and meringue together, keep mixing quickly until it’s all combined and not streaky. When the cold cream is added we don’t want any chocolate chunks! BUT…if you do get chunky chocolate don’t fear! I promise that it will still taste great, it just may not quite have the exact mousse texture that we’re going for.)

In a large bowl, whip the whipping cream on high speed until medium peaks form. Add vanilla extract and mix together.

Finally, gently fold about half of the whipped cream into the chocolate meringue mixture until almost combined, and then fold in the remaining whipped cream.

Get your jars/cups ready to fill (I used small cups from ikea, or you could use jars or small bowls.) Remove the oreo crumbs from the fridge, and sprinkle a layer into each of the 6 dishes. Next add a scoop of the chocolate filling to each dish and gently spread into even layers. Sprinkle a few chopped mini eggs into each dish, as well as a few more oreo crumbs. Add another layer of chocolate filling.

Next, whip the remaining whipping cream until medium peaks form, and then add in the powdered sugar and vanilla extract. Spread over each dish, or pipe with a piping bag fitted with a large star tip. Add more chopped mini eggs, more oreo crumbs, and/or sprinkles as desired, and serve.

Store in the fridge for up to 1 week, or in the freezer for several months.

tips:

Make sure to completely mix the meringue and chocolate together before adding any whipped cream in. Adding cold whipped cream to chocolate can make it harden in little chunks, and won’t give you a smooth chocolate mousse texture!
Freeze and serve frozen for an ice cream cake type texture!
Mini egg amounts may be adjusted depending on your own tastes - there is no wrong answer! If you’d prefer to simply stir them in for a more even distribution, do it! You can also sub in with any other chocolate or oreo cookies for a different take.