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Baileys Cookies and Cream Parfaits

Baileys Cookies and Cream Parfaits

baileys

These parfaits are just gorgeous and you could not stop yourself from grabbing your spoon. Check out the recipe to make your own “Baileys Cookies and Cream Parfaits”.

Layered chocolate and Baileys cream paired with crumbled Oreo cookies. These parfaits are the perfect weekend retreat!

SERVINGS: 3 6OZ     PARFAITS PREP: 20 MINUTES
ingredients:
15 Oreos
4 oz semi-sweet chocolate roughly chopped
1/2 cup milk
2 cup heavy whipping cream chilled *
1/3 cup Baileys chilled *
1/4 cup powdered sugar

instructions:
1. Using a food processor (or zip lock bag + rolling pin or meat mallet), crush the Oreo cookies into crumbles, then set
aside.
2. Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for
2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the
chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
3. Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat
on high until stiff peaks form, about 5-7 minutes.
4. Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait.
The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the
whipped cream, gently (yet thoroughly) folding them together until completely mixed.
5. To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you
see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again,
then cream again, and finally finish with any remaining cookie crumbles on top.
6. Parfaits can be served immediately. If you’d like the chocolate layer to be firmer, chill parfaits for 2-3 hours before
serving.
recipe notes:
* When working with the heavy whipping cream, it will whip better if it is very chilled. I like to put the heavy cream
and any other liquids I’m using (such as the Baileys in this case) in the freezer for 20 minutes prior to working with
them.

From http://homemadehooplah.com/recipes/baileys-cookies-cream-parfaits/

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