Whipped Biscoff and Chocolate Cream Parfait

by Cait on July 16, 2012

Tell me something.

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If there anything better than whipped chocolate?

I’ll tell you – there’s not.

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Unless you add Biscoff spread on the bottom and whipped cream on the top.

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Then things really get interesting.

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But I didn’t stop there, because…let’s be honest, when it comes to dessert, the best motto to live by is “the more, the better” – so I sprinkled some mini chocolate chips on top and stuck a mini biscoff cookie right on into the whipped cream!

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Is this just a perfect summertime dessert or what?

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Whipped Biscoff and Chocolate Cream Parfait (adapted from Martha Stewart)

Serves 2


For The Chocolate Cream: 

  • 1/2 cup semisweet chocolate chips
  • 3/4 cup heavy cream

For The Biscoff Cream: 

  • 3/4 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 cup smooth Biscoff spread

For The Topping: 

  • Mini chocolate chips
  • Whipped cream
  • Biscoff cookies


  1. Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.
  2. Make the Biscoff Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into Biscoff.
  3. To assemble: Divide Biscoff cream equally among two juice glasses; top each with chocolate cream, whipped cream, mini chocolate chips and one biscoff cookie. Cover with plastic wrap. Chill until ready to serve.

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Now excuse me while I go lick the spoon…

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