Chocolate Parfaits with Salted caramel

Perfect Parfaits with chocolate mousse, salted caramel and cream, gilded with nuts and more chocolate! Layers of sheer, smooth, silky, sublime chocolate and caramel!

CHOCOLATE PARFAITS WITH SALTED CARAMEL:

14 oreo cookies or chocolate wafers, crushed in food processor

3/4 cup heavy cream, whipped and sweetened with 3 tablespoons powdered sugar

chopped nuts and chocolate chunks for garnish

CHOCOLATE MOUSSE

1/2 cup butter softened 3 egg yolks 3 egg whites 1/2 cup sugar 7 ounces of 60% good-quality chocolate or 6 ounces semi-sweet chocolate and 1 oz. unsweetened chocolate 2/3 cups heavy cream 1 tablespoon vanilla extract pinch of salt                                                          

-In a clean and dry mixing bowl, beat 3 egg whites until soft peaks form.  Beat in 1/2 cup sugar, 1 tablespoon at a time until whites are stiff and glossy. With a rubber spatula, scrape stiff beaten egg whites into another bowl then set aside in the refrigerator until ready to use.

-Melt butter and chocolate in a small saucepan over low heat. Stir occasionally. Remove from heat when mixture is smooth and let cool 10 minutes.

-Beat chocolate mixture and egg yolks in the same mixing bowl used for the whites, on high speed for 5 minutes (it is not necessary to clean out the mixing bowl between uses - just scrape it out well in between.)  If chocolate mixture is stiff, continue to next step. If not, refrigerate it, covered for 5-6 minutes. Scrape chocolate mixture into another large mixing bowl.

-Place about a cup of beaten egg whites into chocolate mixture.  Beat it gently by hand with a wire whisk until well combined with the mousse. Add the remaining egg whites and fold in gently with a spoon or rubber spatula until mostly combined. A few streaks of white may remain. Allow mixture to set for 10 minutes in refrigerator.

-Whip cream in the original mixing bowl, until soft peaks form then stir in vanilla. Fold cream gently into chocolate mixture until mostly incorporated - a few remaining streaks of cream is fine.  Use immediately to assemble the parfaits for a smoother result. (If necessary to chill and use later, cover it well and then let mousse rest at room temperature for 30 minutes. Give it a few gentle stirs before assembling parfaits.)

SALTED CARAMEL SAUCE:

1/2 can sweetened condensed milk

1/2 cup brown sugar

1/2 cup light corn syrup

4 tablespoons butter

1 teaspoon vanilla

1/4 teaspoon fleur de sel salt or kosher salt and an additonal 1/4 teaspoon to sprinkle on top of caramel layer.

-In a medium saucepan, over medium heat, combine butter, sweetened condensed milk, brown sugar, and light karo syrup. Increase heat slightly, stirring frequently until mixture comes to a boil. Continue to boil, stirring constantly for another 3 minutes.

-Remove from heat and add vanilla and 1/4 teaspoon salt. Let cool to room temperature.

TO ASSEMBLE PARFAITS:

-In 6 large parfait glasses, spoon about 1/3 cup chocolate mousse (Layer #1).

**Push each layer against the sides of the glass as you work so the layers will show through the glass when the parfait is assembled.

-Then pour on enough cooled caramel to cover the surface of the mousse (Layer #2). (You can sprinkle on a pinch of the “fleur de sel” at this point, or if you prefer the caramel less salty, only sprinkle salt on the 2nd layer of caramel.)

-Sprinkle on enough of the cookie crumbs to cover the surface of the caramel (Layer #3).

-Cover the caramel layer with a thin layer of whipped cream (Layer #4).

-Chill in fridge for at least 30 minutes, then repeat the layers ending with the cookie crumb layer. Be sure to sprinkle a pinch of fleur de sel over the 2nd caramel layer. Chill in fridge for another 30 minutes.

-Remove from fridge and garnish with whipped cream, then sprinkle with nut and chocolate pieces. Chill for at least 1 hour or until ready to serve. Makes 6 parfaits.

Make the mousse by beating melted butter and chocolate with egg yolks until well combined and thick. Then fold in beaten egg whites and whipped cream.

Combine caramel ingredients and cook until smooth and slightly thickened.

Create the first layer in the bottom of the parfait glasses with about 1/3 cup chocolate mousse.

Spoon the caramel sauce gently over the mousse layer to create the 2nd layer. Then sprinkle crushed cookies over the caramel layer, to create the 3rd layer. Make sure each layer is spread evenly and pushed against the edges of the glass so the layers of the parfait can be seen through the glass when completed.

Spread on a thin layer of whipped cream to create the 4th layer.

Chill then repeat the layers ending with the crumb layer. Be sure to sprinkle the 2nd caramel layer with fleur se sel.

Garnish the top with a layer of whipped cream, and a sprinkling of chopped nuts and chocolate. Chill then get out the spoons to take the plunge into beautiful layers of sweet Parfait Perfection.