Monday, March 24, 2014

Chocolate Mint Parfaits

I made these for a little St. Patty's Day get together last weekend and am happy to report that they taste very much like a shamrock shake from McDonald's. Apparently, shamrock shakes aren't really a thing here, even though there are a ton of McDonald's.  Boo.  This makes me sad.  They are so tasty and remind me of being a kid.  

These little parfaits are very similar to this peppermint pie, except for I made the marshmallow fluff from scratch (not hard at all), put them in individual glasses (or you can use plastic cups), and added a little green food coloring.  I think I like this version even better.  Oreo crust, chocolate silk pie, mint fluff, and a dollop of whipped cream?  Yes, please.  


Oreo Cookie Crust
  • 20 Oreos, crushed
  • 3 tablespoons butter, melted

Combine crushed Oreos and melted butter and mix well.  

Add a teaspoon or two of Oreo mixture into the bottom of each cup or glass and use a tart tamper to flatten it out.  


Chocolate Silk Pie 
  • 1 cup butter
  • 1 1/2 cups sugar
  • 3/4 cups cocoa
  • 4 tablespoons vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs

Combine butter, sugar, cocoa, and oil in a mixer with the whisk attachment and beat for a significant amount of time.  

NOTE:  The sugar will not be dissolved yet.  Don't be alarmed. 

Add vanilla and eggs, one at a time.  Beat well after each egg and scrape the bowl several times.

Mixture will get lighter and fluffier as you continue to beat.

Transfer mixture to a piping bag and top crust with a small amount of chocolate pie mixture.

Place in refrigerator to chill while making the next layer.


Mint Fluff 
  • 2 egg whites
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 1/4 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1/4 cup milk
  • 1/2 teaspoon peppermint extract OR 1/8 teaspoon peppermint oil
  • 2 cups whipping cream, whipped

Combine egg whites, corn syrup, and salt in a stand mixer with the whisk attachment.  

Beat on high speed for 10 minutes or until thick.  

Add powdered sugar and beat on low speed until blended.  

Add vanilla and blend.  

Transfer marshmallow mixture to a large mixing bowl.  

Add milk to marshmallow and combine using a whisk.

Note: It takes a while to incorporate the milk into the blob of marshmallow cream.  Stick with it, it'll eventually come around.

Add peppermint oil and green food coloring (if using).

Fold in whipped cream. 

Carefully spoon mint mixture on top of chocolate pie and place in the freezer for at least a couple of hours.

Before serving, top with a dollop of whipped cream.  

Source:  Megan Porter

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