Both Sugar and high fructose corn syrup are composed of glucose and fructose; the only difference is that high fructose corn syrup has a higher degree of fructose in it by about 5%. Sugar, composed of partial fructose sends glucose straight to the blood, causing insulin levels to increase while you experience a quick burst of energy.
- 15 Oreos
- 120 g semi-sweet chocolate roughly chopped
- 1/2 cup milk
- 2 cup heavy whipping cream chilled
- 1/3 cup Baileys chilled
- 1/4 cup powdered sugar
- Use a food processor or zip lock bag and a rolling pin, crush the Oreo cookies into crumbles, then set aside.
- Then, place chopped semi sweet chocolate in a small bowl.
- You should heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30 seconds intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
- Use a stand mixer or hand mixer + large bowl, add in chilled heavy cream, Baileys, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
- Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently, but thoroughly folding them together until completely mixed.
- To assemble the parfaits, you must use a pastry bag or just a spoon, add layers of the cream and crushed cookies as you see fit. You need to layer the chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top.
- Parfaits can be served immediately. If you would like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.
Notes : Bailey’s and Heavy whipping cream should be very chilled. They should be in the freezer 20 minutes prior to preparation.