Chocolate Mousse Parfait with Yogurt Whipped Cream

Instructions

1. Step
   In a small bowl, combine the crushed graham crackers and melted butter until evenly coated. Divide evenly among four small serving glasses, pressing lightly into the bottom of each glass. Set aside.

Prepare Chocolate Mixture

1. Step
   Place the chocolate chips in a medium heatproof bowl.
2. Step
   Heat the ½ cup whipping cream in a small saucepan over medium heat until it just begins to bubble around the edges, 2–3 minutes. Immediately pour the hot cream over the chocolate chips. Add a pinch of kosher salt and let stand for 1 minute, then whisk until completely melted, smooth and glossy.
3. Step
   Finish the chocolate mixture. Let cool for 5–10 minutes, until warm but no longer hot. Whisk in the ½ cup Greek yogurt and ½ tsp vanilla extract until smooth. Set aside.

Prepare the Whipped Cream

1. Step
   Using a stand mixer fitted with the whisk attachment, or a hand mixer and a large bowl, combine the ¾ cup cold whipping cream, powdered sugar, vanilla bean paste and 1 tsp vanilla extract. Whip on medium speed until soft to medium peaks form.
2. Step
   Add the ¼ cup Greek yogurt and mix briefly on low speed until just combined and fluffy. Do not overmix.
3. Step
   Refrigerate approximately ½ cup of the whipped cream mixture for serving. The rest will be mixed into the chocolate in the next step.

Combine and Garnish

1. Step
   Using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture in 2–3 additions, taking care not to knock out too much air.
2. Step
   Spoon the chocolate mousse evenly over the cookie crumble in each glass. Cover and refrigerate until chilled and set, approximately 30 minutes.
3. Step
   Top each glass with a dollop of the reserved vanilla bean Greek yogurt whipped cream, milk chocolate shavings and a pinch of flaky sea salt.