These Mini Egg Parfaits are an easy and delicious treat to make for Easter! The lightness of whipped cream mixed with chocolate mousse, muffins, and crushed mini eggs is a dessert everyone will love!
Easter Mini-Egg Parfaits
Ingredients - Serves 7 Parfaits
Method
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Prepare 7 dessert glasses.
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Chop the muffins into cubes.
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Chop the mini eggs leaving 14 whole for top garnish.
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Finally chop the dark chocolate and place in a medium bowl. Stir in ½ cup heavy cream from the 2 cups you are going to use.
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Heat in the microwave or bain-marie until the chocolate is melted. Transfer melted chocolate to a large bowl.
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Whip the remaining heavy cream until stiff peaks form.
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Gently fold into melted chocolate in 2 batches until well combined. Spoon chocolate cream into a piping bag and cut off the tip.
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Pipe a layer of chocolate cream over the base of your dessert glasses.
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Top with 3 cubes of muffins and chopped mini eggs. Repeat with cream, muffins, and mini eggs.
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Whip fresh cream and place in a piping bag with a tip. Pipe swirls over muffins and decorate with 2 mini eggs and chocolate chips.
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Keep refrigerated. Remove from fridge 10 minutes before serving.
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Enjoy!