Brownie Parfaits with Bailey Mousse

Wash hands. Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate and espresso. Let sit for 2–3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.

Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar, then beat on high until stiff peaks form; approximately 5–7 minutes. Slowly add whipped cream, gently (yet thoroughly) folding them together until completely mixed. To plate: cut brownies into bite-sized chunks, and layer on the bottom of bowl. Fill piping bag with mousse, then generously coat brownies. Sprinkle a layer of toffee bits over mouse, then repeat all layers until you reach the top of the bowl. Finish with whip cream and a drizzle of hot fudge. Remove from oven and plate individually. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.