I’ve never really been into Valentine’s Day (maybe it’s my aversion to neon pink EVERYTHING), but I definitely have a sweet tooth and eat a little bit of chocolate pretty much every day. If you want to make a decadent treat for your partner, or if you’re simply a chocolate fiend like me, this parfait is for you. All you have to do is blend, layer, then slide these into the fridge and try not to think about them for a couple hours until they are set (a real test of patience, if I do say so myself).
I remember seeing the Bailey’s Almande on Twitter sometime last year. I was super excited that it existed, but I figured it would only be sold in the States and promptly forgot about it. That is, until I went into the LCBO last fall and saw that gorgeous white bottle out of the corner of my eye. I swear I must have looked absolutely goofy with the huge grin on my face. While it’s not quite as creamy as the original (the consistency is more like non-dairy milk), I still think it’s a big deal that this product is now widely available.
Bailey’s was a staple on the brunch table at my Opa’s every Sunday, and that clever guy even started making his own (albeit a slightly boozier version)! When I see the bottle in my fridge, I fondly remember the Sundays spent there, stuffed to the brim, watching either Mr. Bean tapes or Walker Texas Ranger. Fun/dorky fact: my younger brother and I know the theme song from WTR by heart.
ps: I had full intentions of making an actual raspberry sauce with the berries I found in the freezer from last summer. But I got lazy, especially when I saw the jam my pal Jessica and I had so carefully preserved! Raspberry jam + water = the lazy lady’s raspberry sauce!
bailey’s chocolate mousse + raspberry parfait (vegan, gluten free)
serves 2 generous desserts
1 cup / 240 ml non dairy milk
1/4 cup / 50 g dark chocolate chips, chopped
1/3 cup / 45 g cashews
2 tablespoons / 22 g chia seeds
3 tablespoons / 45 ml baileys almande
1 1/2 tablespoons / 11 g cocoa powder
1 tablespoon / 14 g maple syrup
1/4 teaspoon vanilla
pinch of salt
optional: 1/2 teaspoon espresso powder
raw vanilla cookie crumble (I just halved the recipe + used blanched almonds)
1/2 cup raspberry jam + 1-2 tablespoons water to thin
coconut whipped cream
Method 1: Bring the almond milk just to a simmer in a small sauce pan. Remove from the heat, then add the chopped chocolate. Let it sit for a few minutes, then stir until melted and combined. Add remaining ingredients to a high speed blender and blend until smooth. Add the milk/chocolate mixture, and blend again until smooth.
Method 2: Put everything except the chocolate into the blender and blend until smooth. Melt the chocolate in a small bowl in the microwave, then add to the blender and blend again until smooth.
Pour some of the chocolate mixture into each glass, then put in the freezer for 10 minutes to set up a bit. Divide the jam between the glasses, then return to the freezer for 3 minutes. Divide the remaining chocolate mixture between the glasses and put in the fridge to set for a few hours (preferably overnight). Top with coconut whipped cream and vanilla cookie crumble.