Chocolate Tahini Gingersnap Parfait Recipe

Name: Chocolate Tahini Gingersnap Parfait
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: French
Ingredients: 2 packages Nyåker Gingersnap Cookies; 2 packages Dr. Oetker Dark Chocolate Truffle Flavored Instant Mousse Mix; 4 cups heavy cream; 16 oz. mascarpone cheese; 1/2 cup confectioner’s sugar; 1 tsp. vanilla extract; 1/2 tsp. sea salt; 1/2 tsp. Dr. Oetker Whip It Stabilizer; 1/3 cup tahini sesame paste; 1 jar N’Dulce Milk Caramel Spread

Chocolate and ginger is one of our favorite combos! Add nutty tahini and you have the perfect party-worthy parfait.

By Monique Sourinho | @bee.the.love

● Prep time: 30 min.
● Cook time: 1 hr.
● Total time: 1 hr. 30 min.
● Servings: 8

Ingredients

2 packages Nyåker Gingersnap Cookies
2 packages Dr. Oetker Dark Chocolate Truffle Flavored Instant Mousse Mix
4 cups heavy cream
16 oz. mascarpone cheese
1/2 cup confectioner’s sugar
1 tsp. vanilla extract
1/2 tsp. sea salt
1/2 tsp. Dr. Oetker Whip It Stabilizer
1/3 cup tahini sesame paste
1 jar N’Dulce Milk Caramel Spread

Directions

Step 1

Place gingersnaps into a food processor and blend until just crumbs.

Step 2

Pour 2 cups cream into a mixing bowl and add both packages of instant mousse mix.

Step 3

Beat ingredients together with an electric mixer on medium speed until stiff peaks form, about 3–5 minutes.

Step 4

In a large mixing bowl, beat 2 cups heavy cream, sugar, sea salt, whip it stabilizer and vanilla extract together until evenly combined and stiff peaks form, about 5 minutes.

Step 5

Fold in mascarpone and tahini sesame paste until consistent, fluffy and smooth.

Step 6

Add 2 tablespoons of crumbs to the bottoms of individual cups.

Step 7

Layer 1/3 cup mascarpone mousse, 1/3 cup chocolate mousse and then 3 tablespoons caramel spread in each cup. Finish with another 2 tablespoons of crumbs and garnish with a cookie.

Step 8

Transfer to the fridge to chill for at least 1 hour. When ready, share and enjoy!