Monster Parfaits – layer homemade brownie crumbles with fluffy peanut butter mousse for a parfait that is yummy to eat and cute to look at.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
Make the Brownies Crumbles:
You have several options for making the brownie crumbles.
Option #1 Watch and follow the video for my homemade brownies. Follow the recipe for brownies at the end of this blog. This recipe is 1/2 of a pan of brownies. You will still have more brownies than you need for the Monster Parfait. When you are ready to crumble the baked brownies, only crumble 1/2 of the pan. Cut the rest of the brownies into squares and enjoy.
Option #2 Purchase some brownies and crumble them to use in the parfait
Option #3 Purchase a boxed brownie mix and make the brownies according to the box’s instruction.
Whichever option you choose, make sure the brownies are completely cooled before you crumble them. You will need about 1/4 to 1/3 of a recipe for the crumbles. Oh No, you’ll have leftover brownies to eat or share.
Make the Peanut Butter Mousse for the Monster Parfait
Make the peanut butter mousse out of whipped cream, cream cheese, peanut butter, and powdered sugar. Before you assemble the mousse, you want to stabilize the whipped cream. For a detailed description, click here for how to stabilize whipped cream. BTW stabilized whipped cream is whipped cream with unflavored gelatin added during whipping. Stabilized whipped cream keeps its shape for several days once it is piped onto a dessert. It’s a baker’s secret for whipped cream frosting.
When the cream is whipped, stabilized, and chilling out in the fridge, combine the peanut butter and cream cheese and beat until light and fluffy. Fold in the stabilized whipped cream.
Assemble the Monster Parfait:
Use a large piping tip. I used a medium-size Russian Flower piping tip to give the look of the “rows” of mousse. To assemble start with the mousse and alternate layers of mousse and brownie crumbles. The top layer is the head of the monster. Decorate this layer with the candy eyeballs, chocolate horns, and sprinkles.
Now you can show them to the kiddos and revel in their delight and amazement of your creation. Once you finish enjoying these cute little monsters you will want to try these fabulous Masked Monster Cookies or Monster Cupcakes.
The monster parfait can be made the day before you eat them. Keep them in the fridge until ready to serve.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- stand mixer or electric hand mixer
- monster eyeballs, silicone mold for the horns, sprinkles.
- plastic 5 ounce parfait glasses
Ingredients
Brownie crumbles
- 1 cup granulated sugar
- ½ cup butter unsalted, softened
- 2 eggs large
- 1 tsp vanilla
- ½ cup Dutch Process Cocoa
- ¾ cup flour all-purpose
- ½ tsp salt
- ½ tsp baking powder
- ½ cup chocolate chips dark
Mousse
- ¾ cup heavy cream
- 3/4 cup powdered sugar
- 2 tsp unflavored gelatin
- ¼ cup water
- ½ cup peanut butter creamy
- 4 oz cream cheese room temperature
- large monster eyeballs, chocolate horns and sprinkles. garnish
Instructions
Brownie crumbles
- Preheat oven to 375°F
- Beat together the butter and the sugar until soft and fluffy about 3 minutes in a stand mixer.
- Add the eggs and vanilla, mix into the butter and sugar mixture.
- Mix together the cocoa powder, flour, salt, and baking powder. Add to the eggs and sugar mixture and mix in.
- Stir the chocolate chips in by hand.
- Line a square 8 X 8 inch baking pan with a piece of parchment or form a parchment sling.
- Bake for 28 - 30 minutes. The brownies are done when a toothpick inserted in the center has a few moist crumbs, but no uncooked batter on it.
- Remove from the oven and let cool completely (about 2 hours). Crumble half of the brownies. Save the other half of the pan to eat as brownies.
Peanut Butter Mousse
- Add 2 tsp of the gelatin to the water, whisk together, and let rest for 5 minutes. (called letting the gelatin bloom) Place on a burner and heat on low until the gelatin is melted. Remove from the heat and let cool.
- Put the mixing bowl in the freezer to chill at least 10 minutes.
- Add the cream and powdered sugar to the cold mixing bowl. (use the whisk beater for a stand mixer) Beat on low initially and gradually increase the speed of the mixer to high. Beat until firm peaks form. Do not overbeat it or it will separate. Put the whipped cream mixture in a glass bowl in the fridge.
- Beat the peanut butter and softened cream cheese together until fluffy. Add the cooled gelatin mixture and beat in.
- Fold the whipped cream into the peanut butter - cream cheese mixture. Put in a covered glass bowl and refrigerate until ready to serve.
- Use a plastic parfait glass. click here Layer the peanut butter mousse with brownie crumbles. Start and end with the mousse. Use a large decorating tip to add the Mousse to the parfait. Add eyes and chocolate horns. Add some sprinkles.
- Add eyes and chocolate horns. Add a few sprinkles and serve.
Video
Notes
Nutrition
Pingback: Monster Popcorn- Healthy and No Food Dyes - Grow with Doctor Jo