1 cup heavy cream (whole or whipping)
For the Chocolate Ganache:
1/2 cup heavy cream
1/4 cup butter
1 1/4 cups mini dark chocolate chips, divided
Extras:
1/4 cup toasted coconut
1/4 cup coarsely ground nuts
1/4 cup mini chocolate chips (milk or semi-sweet)
Store-bought or homemade brownie, cut into cubes
🟤 Instructions 🟤
Step 1: Prepare the Chocolate Ganache
1️⃣ In a saucepan, heat the butter and heavy cream over medium heat until the butter melts. Stir to combine.
2️⃣ Add 3/4 cup of mini dark chocolate chips and stir until smooth.
3️⃣ Let the ganache cool for 5 minutes, then stir in the remaining 1/2 cup of chocolate chips (this will keep some chips whole for texture). Set aside.
Step 2: Make the Cheesecake Filling
4️⃣ Remove the mixing bowl and beaters from the freezer. Beat the heavy cream in a large bowl until stiff peaks form. Set aside.
5️⃣ In another medium bowl, beat the cream cheese, sugar, and vanilla until smooth.
6️⃣ Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 3: Toast the Coconut
7️⃣ Preheat your oven to 350°F (180°C).
8️⃣ Place shredded coconut on a non-stick cookie sheet and bake for 5-10 minutes, or until lightly golden. Remove from the oven and let cool.
Step 4: Assemble the Parfaits
9️⃣ In 4 medium to large glasses (or 6-8 smaller glasses), layer the ingredients as follows:
Start with a couple of tablespoons of cheesecake filling.
Add a layer of chocolate ganache.
Follow with a few brownie cubes.
Repeat the layers: more cheesecake filling, chocolate ganache, brownie cubes.
Top with a sprinkle of toasted coconut, nuts, and mini chocolate chips.
Step 5: Chill and Serve
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