Easter Mini-Egg Parfaits
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!
[adrotate group="2"] [adrotate group="4"]- 360g/12.7oz (4) Double Chocolate Muffins
- 130g/4.6oz ICAM Cioco Pasticceria Dark Chocolate
- 500ml (2 Cups) Elmlea Double Cream (Heavy Whipping Cream)
- 250ml (1 Cup) Fresh Cream (Whipping Cream)
- 350g/12.3oz Mini Eggs
- Mini Chocolate Chips for garnish
Prepare 7 dessert glasses.
Chop the muffins into cubes.
Chop the mini eggs leaving 14 whole for top garnish.
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.
Heat in the microwave or bain-marie until the chocolate is melted. Transfer melted chocolate to a large bowl.
Whip the remaining heavy cream until stiff peaks form.
Gently fold into melted chocolate in 2 batches until well combined. Spoon chocolate cream into a piping bag and cut off the tip.
Pipe a layer of chocolate cream over the base of your dessert glasses.
Top with 3 cubes of muffins and chopped mini eggs. Repeat with cream, muffins, and mini eggs.
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.
Keep refrigerated. Remove from fridge 10 minutes before serving.
Enjoy!