No Bake French Silk Pie Mason Jar Desserts
No Bake French Silk Pie Mason Jar Desserts make a beautiful presentation for a baby shower or bridal shower or any kind of party! Individual desserts are easy to serve and the chocolate filling in these little jars is irresistible.
Ingredients
- 12 chocolate sandwich cookies
Chocolate Layer:
- 2 oz semi-sweet chocolate chips (about a scant 1/3 cup)
- 2 tbsp butter unsalted
- 4 oz cream cheese
- 3/4 cup powdered sugar
- 2 tbsp cocoa powder
Whipped Cream:
- 1.5 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
- Use eight 4-oz mason jars (or similar size jars) for this recipe. Crush 12 chocolate sandwich cookies in a gallon-size zip top bag (closed) with a rolling pin until they are crushed to fine crumbs. Set aside.
Chocolate Layer:
- In a small bowl, melt 2 oz of semi-sweet chocolate chips with 2 tbsp unsalted butter in the microwave at 15 second intervals, stirring between each interval, until fully melted and combined. Let cool. In a medium bowl, microwave 4 oz cream cheese at 10 second intervals, stirring between each interval, until very soft.
- With a hand mixer, stand mixer, or fork, beat the cream cheese until smooth (no lumps!), about 1 minute. Add in 3/4 cup powdered sugar. Beat until combined. Pour in the cooled chocolate/butter mixture and 2 tbsp cocoa powder. Beat until combined and set aside.
Whipped Cream Layer:
- With a hand mixer or stand mixer (using the wire whisk attachment) and a large bowl, whip 1.5 cups of heavy cream until frothy and beginning to thicken. Add in 3 tbsp of powdered sugar and 1/4 tsp of vanilla extract. Continue beating until soft peaks form and then beat a bit more until the whipped cream is just beginning to form stiff peaks. Don’t overbeat.
Assembly:
- Divide the whipped cream, adding roughly 1/3 of the cream to the chocolate layer mixture we set aside earlier and placing the remaining whipped cream to the fridge until you are ready to serve the desserts. Fold the whipped cream into the chocolate mixture gently to avoid deflating it.
- Line up eight 4-oz jars and fill with about 1 tbsp of cookie crumbs per jar. I like to lightly wiggle each jar back and forth to settle the crumbs. Don't push them down with a spoon because it'll create a stronger crust that will be harder to eat.
- Spoon the fluffy chocolate mixture gently into each jar, dividing it evenly. Each jar will have about a scant 1/4 cup of filling.
- Use the remaining cookie crumbs to add another layer of chocolate crumbs in each jar (1 tbsp per jar). Let chill two hours or until ready to serve. You can eat these right away, I just prefer it if the cookie crumbs soften a bit first.
To Serve:
- Fit a piping bag with a large star tip and fill with the whipped cream. Pipe a large swirl on top of each mason jar. The cream will start to deflate after a while of sitting out, so I would avoid doing this more than 30 minutes in advance of eating.
Notes
Whipped Cream Quantities: this recipe makes more than enough whipped cream to pipe a large swirl on top of each jar. If you would rather make a smaller quantity and just spoon some on top (trying to divide a small quantity when piping is tricky!) feel free. You can also freeze leftover whipped cream if you like.
Spooning on a flat layer of whipped cream allows you to later put the lids on if you wanted to pack the desserts and don't care about a fancy piped top.
Make It Ahead: If you want to make the dessert a day or two ahead, whip 1/2 cup of the heavy cream to fold into the chocolate mixture and then wait to whip the remaining 1 cup of heavy cream until a few hours before the party. Pipe the whipped cream on the desserts directly before serving.
Store Leftovers: These mini desserts are just fine to eat a few days after preparing (even with the whipped cream on top), but I recommend following my above advice for preparing in advance of your party since they won't look as pretty after heading to the fridge with the piped whipped cream on top.