Delectable Irish Cream Parfait With Brownie Bits

This is a delightfully decadent whipped dessert that is sure to please. While the alcohol is a significant feature, the parfait is still a delicious treat when the alcohol is omitted from the recipe.

• Brownies (at least four 2 inch x 2 inch pieces)
• 2 oz Semi-Sweet Chocolate (chopped or chocolate chips)
• 3 tbsp Milk
• 1 cup Heavy Cream
• 1/3 cup Irish Cream
• 1 tsp Amaretto
• 1/4 cup Icing Sugar

There are many ways to acquire brownies to crumble into delicious bits. You can buy ready-made brownies, bake them from scratch, or use my strategy of utilizing a box of brownie mix.

Whatever method you chose, cool your brownies to room temperature then break them into small pieces with your fingers.

Place the chocolate in a double boiler (I simply put a metal bowl over a steaming pot of water). Melt the chocolate and add the milk. Continue to heat and stir until it forms a smooth consistency. Remove from heat. Cool until sauce reaches room temperature.

Now to make the base flavour of the creams. Mix the heavy cream, Irish cream, and amaretto together. Put them in the fridge if you do not expect to use the mixture immediately.

For a non-alcoholic variation, try adding a quarter teaspoon of vanilla extract or your favourite flavouring to the heavy cream.

Add the icing sugar and Cocktail Cream mixture to a bowl. Whisk until stiff peaks form. Divide the Irish cream Whipped Topping roughly in half and put it aside in a separate container.

Tip: Put the bowl in the freezer for about 10 minutes before mixing. It is easier to whip cream if it is cold.

Add the chocolate sauce to one of the bowls of Irish Cream Whipped Topping. Gently fold the Chocolate Sauce into the cream until well incorporated without deflating the whipped topping. Some streaks of chocolate may remain.

Layer your ingredients into four glasses. Repeat layers of Irish Cream Whipped Topping, Chocolate Irish Cream Whipped Topping, and Brownie Bits until the glasses are filled to your delight