Grasshopper Pie Mini Dessert Parfaits

 

Grasshopper Pie Mini Dessert Parfaits
Minty, marshmallow grasshopper parfaits with an Oreos cookie crust layered with a chocolate ganache is the modern version of the retro grasshopper pie dessert. This make-ahead dessert is great for that unexpected company or holiday meal.
Source:
Recipe type: Dessert
Serves: 8 mini desserts
Ingredients
  • 6 oz. (180 gm) Oreo cookies
  • Ganache
  • 8 oz. (226 gm) of whip cream
  • 4 oz. (113 gm) of semi sweet chocolate
  • Mint filling
  • 2 (7-ounce) (213 gm) jars marshmallow fluff
  • 1 (8-ounce) (226 gm) container Cool Whip
  • 3 ounces (89 ml) crème de menthe
  • 1-2 drops green food coloring
  • Toppings
  • 2 tablespoons chocolate shavings
  • 1 bunch, fresh mint, leaves only
Directions
  1. Make the Ganache (see below for directions) as this will be added on top of the cookie crust.
  2. In a food processor chop the complete cookie until coarsely chopped. Spoon 1 tablespoons of ground Oreos into each mini dessert glass. Use the back end of a wooden spoon handle to press and firmly pack the cookie crumbs.
  3. Add the ganache on top of the cookie crumb base and chill while making the parfait filling.
  4. In a large bowl, whip marshmallow fluff, Cool Whip, crème de menthe, and green food coloring together until well-combined. Set in freezer for 15 minutes.
  5. Spoon the grasshopper filling into each mini glass. Sprinkle with chocolate shavings. Freeze for 2 hours to set.
  6. When ready to serve, serve straight from the freezer. Garnish each mini glass with mint leaves.
  7. Ganache
  8. This recipe will make enough to double the recipe (which I normally I do as it disappears so quickly)
  9. Directions
  10. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the heat and remove the cream from the stove.
  11. Chop the Chocolate: While the cream is heating, chop the chocolate into fine pieces (a food processor works great for this).
  12. Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  13. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first, it might look spotty and broken but keep stirring until it comes together in a creamy mass. Cool a little (it will harden as it cools, so you will need to use it when slightly thickened to be able to spread it over the cookie crust.)
Notes
This is a great make-ahead dessert.

Caramel Mousse with Sea Salted Caramel Sauce & Chocolate Ganache

Caramel Mousse with Sea Salted Caramel Sauce & Chocolate Ganache
Crushed cookies covered with a layer of salted caramel, topped with a creamy caramel mousse and finished with a rich dark chocolate ganache. Inspired by ®Delici’s Sea Salt Caramel whipped mousse and cookie crumbs Dessert
Source:
Recipe type: Dessert
Serves: 16
Ingredients
  • For the Cookie Crust:
  • 1 cup finely crushed chocolate wafer cookie crumbs, about 20 cookies
  • 2 tablespoons butter, melted
  • ⅛ teaspoon sea salt
  • Salted Caramel Sauce:
  • ½ cup Amazing Caramel sauce
  • ⅛-¼ teaspoon coarse sea salt
  • For Caramel Mousse
  • ½ cup warm Amazing Caramel Sauce
  • 2 tsp powdered gelatin
  • 2 tbsp. cold water
  • 2 cups cold heavy (whipping) cream
  • For Chocolate Ganache
  • 4 ounces’ semisweet chocolate, chopped
  • 8 ounces heavy (whipping) cream
  • --------------
  • **Amazing Carmel Sauce (double recipe)
Directions
  1. Make the Amazing Carmel Sauce Double the Recipe
  2. For the cookie crumb base
  3. In a small bowl, mix the cookie crumbs, 2 tablespoons butter and ⅛ of a teaspoon of salt. Set aside 2 tablespoons of the mixture in a covered bowl and refrigerate (For garnish) Press 1 tablespoons of the crumbs into the bottoms of each of the mini dessert glasses
  4. For the Salted Caramel Sauce:
  5. ½ cup of Amazing Caramel Sauce stir in the ¼ teaspoon of coarse sea salt. Spoon about a tablespoon of sauce in each of the dessert glasses or jars
  6. For the Mousse
  7. Mix gelatin and cold water in a small bowl and set aside to soften for about a minute, then whisk the gelatin mixture into the ½ cup of warm caramel sauce until gelatin completely dissolves add ⅛ to ¼ teaspoon of coarse sea salt. If Caramel mixture is cold, you can warm it up in the microwave for about 30 seconds.
  8. Place 2 cups cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add the salted caramel & gelatin mixture sauce to the bowl and gently fold in until combined.
  9. Pour equal amounts into the individual mini dessert glasses. Chill until set, at least, 2 hours. While the mouse is chilling, make the ganache.
  10. For the Chocolate Ganache
  11. Weigh out the amount of chocolate
  12. Pour 8 ounces (about a cup but weigh it as it the weight in proportion to the chocolate that is important) of the whipping cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in it and keep it there for 3 to 4 seconds. Turn off the heat and remove the cream from the stove.
  13. While the cream is heating, chop the chocolate into fine pieces. Can use a small food processor:
  14. Add the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  15. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first, it might look spotty and broken but keep stirring until it comes together in a creamy mass.
  16. Chill the ganache until it is thick but still soft, and then beat in a stand mixer or with a hand-held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.
Notes
This dessert takes a little time and effort to make but so good and totally worth it. Make these either the day before or you can freeze them for up to 3 months.

To make the Amazing Caramel Sauce plus the mouse and ganache, you will need 4 cups of whipping cream.

Make the Amazing Caramel Sauce first as you will need it to cover the cookie crumb base and then flavor the mousse. Make a double batch any leftover caramel sauce can be stored in a jar in the fridge to drizzle over ice-cream apple, cakes, etc.

I used ⅓ cup mini dessert glasses makes 16.

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