Ingredients
- For the Rim: optional
- 1/2 ounce Ghirardelli 60% cacao bittersweet chocolate baking chips
- 3 tablespoons sweetened coconut flakes
- For the Mousse:
- 1/2 cup Ghirardelli 60% cacao bittersweet chocolate baking chips
- 1 cup avocado mashed
- 1/2 cup fresh raspberries
- 5 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened vanilla almond milk
- For the Layers:
- 1 1/3 cups fresh raspberries
- 1 1/2 cups store-bought (gluten-free) brownies torn into chunks
- 1/4 cup sweetened coconut flakes
Instructions
For the Rim:
- Melt the baking chips in your microwave for 20 second intervals, stirring between each interval, until melted.
- Pour the melted chocolate on a small plate and sprinkle the sweetened coconut flakes on a separate small plate.
- Dip two large parfait glasses, rim side down, in the chocolate, followed by the coconut. Allow to chill in the refrigerator until hardened and ready to assemble.
To Make the Mousse:
- Melt the baking chips using the same method as the rim.
- Pour the melted chocolate, avocado, raspberries, sugar, vanilla extract, and vanilla almond milk into a food processor. Process until completely smooth and well combined.
To Layer:
- Take the chilled glasses out of the fridge and spoon 1/4 of the mousse into each glass.
- Top each layer of mousse with 2/3 cup of fresh raspberries.
- Follow the raspberries with 1/2 cup of brownie chunks per glass.
- Sprinkle 2 tablespoons of coconut over the brownie chunks per glass.
- Finish by dividing the remaining mousse and, finally, the remaining brownie chunks.