CHOCOLATE BROWNIE TRIFLE
For a boozy addition, pour 2tbsp coffee liqueur over the base brownie bites and leave to soak for 15min.
Yields: 10 servings
Prep Time: 20 minutes
Process Time: 10 minutes
Total Time: 30 minutes
Calories per Serving: 733
Ingredients
FOR THE CUSTARD- 400 mL
semi-skimmed milk
- 300 mL
double cream
- 3
medium eggs
- 125 g
caster sugar
- 50 g
cornflour
- 80 g
dark chocolate (70% cocoa solids), finely chopped
- 50 g
milk chocolate, finely chopped
- 400 mL
double cream
- 2 tbsp.
icing sugar
- 375 g
mini brownie bites, crumbled
- 15 g
milk chocolate
Directions
- For the custard, in a large pan heat the milk and cream until steaming. In a large heatproof bowl, whisk the eggs, sugar and cornflour until combined, beating out any lumps. Gradually pour in the hot milk mixture, whisking constantly.
- Return mixture to the empty pan and cook over medium heat, whisking constantly, until thick (the mixture will need to boil). Remove pan from the heat and whisk in both chocolates, until melted and smooth. Cover surface of custard with clingfilm or baking parchment to stop a skin forming and set aside to cool completely.
- To assemble, in a medium bowl, beat cream and icing sugar until the mixture holds its shape. Put ½ the brownie bites into the base of a rough 1.5 litre trifle dish or serving bowl. Whisk the cooled custard until smooth, then spoon ½ over the brownie layer. Top with ½ the cream. Repeat layering once more.
- Using a vegetable peeler, shave the milk chocolate into curls and sprinkle over the top of the trifle. Serve.
Get ahead: Prepare up to the end of Step 3 up to one day ahead of serving and when ready to serve, shave milk chocolate on top.
Per serving:
- Calories: 733
- Protein: 8g
- Fat: 56g
- Saturates: 33g
- Carbs: 53g
- Sugars: 45g
- Fibre: 1g