Silky smooth layers of Irish cream-infused whipped cream, chocolate whipped cream, and crushed oreos make up these delightful personal-sized desserts! These desserts are so easy to make and are no-bake! Perfect for St. Patrick’s Day or any other celebration.
You probably know by now that I love St. Patrick’s Day! It’s always been a fun thing to celebrate in my family – we love some good Irish music, and a good St. Patrick’s Day dinner. And, you can’t celebrate anything without having dessert – obviously! Enter these Bailey’s Chocolate Parfaits.
They’re SO simple to make – prepare to be hooked!
How to Make Bailey’s Chocolate Parfaits:
First, simmer milk and pour it over chopped chocolate. Have you noticed a theme in my desserts lately? Lots of chocolate, hehe.
Set that aside to cool, and make the bailey’s whipped cream by beating cold heavy cream with bailey’s, vanilla, and a little powdered sugar on high speed until stiff. Don’t overbeat it! Stop once you can lift the beaters and have little peaks stand in the bowl.
Fold about half of the whipped cream with the chocolate mixture.
Look at that luscious chocolate goodness!! You can always add a tad more Irish Cream to taste at this point.
Crush oreos in a food processor, and start layering your parfaits in glasses. Start with the oreo, then add a layer of chocolate cream, then whipped cream, and repeat until your cup is full!
Top these off with an extra sprinkle of crushed oreo and a sprig of fresh mint, if you’re feeling fancy! These keep in the fridge well for a day before serving, so you can make them ahead! They are best on the first or second day though, so don’t plan to make them farther ahead than that.
Need more St. Patrick’s Day Recipe Inspiration?
Easy Skillet Irish Soda Bread – So much better than store bought, and very simple to make at home! Slather it up with butter and enjoy warm.
Mom’s Irish Stew – A classic! Cooking this dish in the oven makes the meat fall-apart-tender, the veggies saucy, and adds extra flavor to the whole dish.
Guinness Chocolate Cake with Brown Butter Frosting – There’s beer, and brown butter in the cake AND in the frosting. Need I say more?
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Bailey's Chocolate Parfaits
- 25 oreos, crushed
- 2/3 cup milk
- 6 ounces semi-sweet chocolate, finely chopped
- 2 and 2/3 cups heavy cream Keep in the fridge until ready to use! It must be COLD
- 1/3 cup + 5 additional tablespoons Irish cream liquor, chilled such as Bailey's
- 1/3 cup + 1 TBSP powdered sugar
- 1 TBSP vanilla extract
- Make the Chocolate: Place the chopped chocolate in a heat proof bowl. Heat the milk in a small pan over medium heat until just simmering. Pour over the chocolate and let sit 2 minutes, then stir until chocolate is completely melted and smooth. (You can microwave for 15 sec intervals if some chunks remain). Set aside.
- Make the Whipped Cream: Add the COLD heavy cream, straight out of the fridge, to a large mixing bowl with the powdered sugar, vanilla, and 1/3 c + 2 TBSP Bailey's. Mix with electric mixer on high speed until stiff peaks form - to check if it's done, turn the mixer off, lift the beaters straight up, and peaks of the whipped cream will remain standing on their own. Stop mixing once it reaches this point. Measure out 2 and 1/2 cups of the whipped cream into a separate, medium bowl. Fold the chocolate mixture into this bowl with the portioned out whipped cream. Taste and add a splash more Bailey's if desired - I added 2 TBSP more at this point to the chocolate, and 1 TBSP more to the plain whipped cream.
- Assemble: Layer oreo crumbs, then the chocolate cream, than the Bailey's whipped cream, and repeat until each glass is full.
- Serve + Store: Enjoy immediately! Parfaits keep well in the fridge, covered, for 1-2 days. They can be made a day ahead, but I don't recommend making them ahead any farther than that.
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