Baileys Whipped Chocolate Parfaits are an easy to make, alcoholic dessert that come together in less than 15 minutes. Chocolate whipped cream is spiked with Baileys Irish Cream and layered with crushed sandwich cookies.
Chill your heavy cream, bowl, and whisk before starting. This ensures your cream will whip up easily.
Pour heavy cream into a large bowl. Using a hand mixer or stand mixer with a whisk attachment, whip cream to soft or medium peaks. When your whisk is lifted from the bowl, the whipped cream will hold its shape and the tip will droop slightly.
Add the Baileys Irish Cream, confectioner's sugar, and cocoa powder to the bowl. Continue whipping until ingredients are fully incorporated. Whipped cream will hold its shape. You are looking for stiff peaks - the tip of your whipped cream will hold its shape and stand straight up when whisk is lifted from the mixing bowl.
Layer whipped cream and cookies into martini glasses or other decorative parfait glasses. Serve immediately.
Parfaits are best made the same day as enjoying, but can be assembled up to 24 hours in advance and refrigerated until ready to serve. Cookies will soften if assembled ahead of time.
If you over-whip your whipped cream, add 1-2 tablespoons of heavy cream and stir by hand or gently whisk until desired texture is achieved.
Non-alcoholic version - Use Baileys coffee creamer, which is non-alcoholic, or omit it entirely from the recipe, making chocolate whipped cream instead.
This recipe contains alcohol, and is not suitable for children under the legal drinking age.