Deep Dark Chocolate Sundae Parfait - a treat in the heat
Author: Gluten-Free Prairie
Recipe type: Brownie Parfait
Cuisine: Dessert
Serves: 6 parfaits
- Brownies:
- 11 ounce of Gluten-Free Prairie Deep Dark Chocolate Brownie Mix.
- Chantilly Cream:
- ⅔ cup heavy cream
- 1 tsp (gluten free)vanilla extract
- 1 teas brandy
- 1 teas Grand Marnier
- ¼ cup pure cane sugar
- 2 tablespoons sour cream
- Ice Cream of choice
- Toppings:
- ¼ cup chopped nuts of choice (we used pecans)
- ¼ cup shaved dark chocolate (we used 70%)
- Follow the directions on the bag of Brownie Mix. Cool
- Refrigerate a medium bowl and beater (or whisk attachment) until very cold
- Mix heavy cream, brandy and Grand Mariner together in chilled mixing bowl
- Beat with electric mixer on medium speed 1 min. Add sugar and sour cream and beat until soft peaks form - about 3 minutes
- Assembly: Cut brownies into 1 in squares, layer with ice cream in parfait glass. Top with Chantilly Cream and sprinkle with nuts and shaved dark chocolate
- Serve immediately or keep in freezer until ready to enjoy.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/deep-dark-chocolate-sundae-parfait-treat-heat/
3.5.3226