Cookies and cream chocolate mousse parfaits

Method

1. Step 1

   Place biscuits in a food processor and process until finely chopped. Reserve 2 tbs of the biscuit mixture in a bowl.

2. Step 2

   Use an electric mixer to whisk the cream in a bowl until firm peaks form. Place the chocolate and butter in a saucepan over low heat and stir for 1 min or until chocolate melts and mixture is smooth. Transfer to a heatproof bowl and stir in the egg yolks. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar and whisk until firm peaks form. Add half the egg white mixture to the chocolate mixture and gently fold to combine. Add the remaining egg white and gently fold until just combined. Add the whipped cream and gently fold to combine.

3. Step 3

   Spoon half the chocolate mixture among short serving glasses. Sprinkle with half the remaining biscuit mixture. Repeat with the remaining chocolate mousse and remaining biscuit mixture. Place in the fridge for 30 mins to chill.

4. Step 4

   Meanwhile, to make mascarpone cream, combine mascarpone, cream, vanilla and icing sugar in a bowl. Use a clean electric mixer to whisk until firm peaks form.

5. Step 5

   Spoon mascarpone cream among glasses. Chill for 30 mins. Sprinkle with reserved biscuit mixture to serve.
   
   
   
   *An egg white is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.