Ingredients
The following ingredients have 5 Servings
- 6 oz dark chocolate chips
- 1 ½ c + 3 tbsp heavy whipping cream
- 1 c powdered sugar
- 1 pkg (8oz) cream cheese
- 1 tbsp no-taste red food coloring gel
- 1 – ½ cups Oreo cookie crumbs
- 2 tbsp unsalted butter
Instruction
- In a microwave-proof bowl, place dark chocolate chips and 3 tablespoons heavy cream. Heat in the microwave for 60 seconds. Remove an immediately whisk until smooth.
- Allow to sit for 10-15 minutes until cool or refrigerate to cool off.
- Place mixing bowl and wire whisk attachment in the freezer for 5-10 minutes until bowl is cold. Pour 1 1/2 cups heavy whipping cream into chilled bow. Beat heavy whipping cream on medium-high speed for 2 minutes until cream becomes bubbly. Slowly add powdered sugar and increase speed to high and beat until stiff peaks form (3-5 minutes). Measure out ¾ cup of whipped cream for the topping. Set remaining aside.
- In a separate mixing bowl, beat cream cheese on medium-high speed until light and fluffy, about 3-4 minutes.
- Next, add melted chocolate mixture and beat until mixture is smooth.
- Add no-taste red food coloring gel about 1 teaspoon at a time, and fold into mixture until desired red color is reach. I would suggest a darker red as opposed to a nice bright red. This requires less food coloring.
- Gently fold prepared whipped cream (all but ¾ cup) into the cream cheese mixture.
- Refrigerate cheesecake for about one hour until slightly firm.
- Use a food processor to grind up Oreos into a fine crumb.
- In a microwave-safe bowl, melt butter for about 30 seconds.
- Combine melted butter with Oreo cookie crumbs and mix thoroughly.
- Assemble your parfaits by adding two tablespoons of the Oreo crumbs into the bottom of your parfaits. Follow with about ¼ cup of the chocolate filling and top with remaining prepared whipped cream right before serving.
