Chocolate on Chocolate Trifle
This recipe makes 12 servings
|Per serving: about||-|
|total fat||37 g|
|sat. fat||21 g|
- Portion size: 12
If there were an award for over-the-top desserts, this triple-chocolate treat would take the cake. It's pure heaven on a spoon, with layers of white and dark chocolate custard, fudgy brownies and totally decadent chopped-up chocolate bars.
- 1 cup 1cupwhipping cream
- 3 bars (each 39 g) 3bars (each 39 g)chocolate-covered crisp toffee, (such as Skor) Brownies:
- 1/3 cup 1/3cupunsalted butter
- 3 oz 3ozunsweetened chocolate, chopped
- 2 oz 2ozbittersweet chocolate, 60 chopped
- 1-1/4 cups 1-1/4cupsgranulated sugar
- 2 2eggeggs
- 1 tsp 1tspvanilla
- 3/4 cup 3/4cupall-purpose flour
- 1 pinch 1pinchsalt Custard:
- 3 cups 3cupsmilk
- 2/3 cup 2/3cupwhipping cream
- 3 3eggeggs
- 1/2 cup 1/2cupgranulated sugar
- 1/4 cup 1/4cupcornstarch
- 2 tsp 2tspvanilla
- 3 oz 3ozbittersweet chocolate, chopped
- 3 oz 3ozwhite chocolate, chopped
Brownies: Line 8-inch (2 L) square metal cake pan with parchment paper or grease; set aside.
In saucepan over medium heat, melt butter with unsweetened and bittersweet chocolates until smooth. Let cool for 10 minutes.
Whisk in sugar, then eggs, 1 at a time, whisking well after each addition; whisk in vanilla. In bowl, whisk flour with salt; using wooden spoon, stir into chocolate mixture until combined.
Scrape into prepared pan; bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 20 to 25 minutes. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Custard: In large saucepan, heat milk with cream just until bubbles form around edge. In bowl, whisk eggs with sugar; whisk in cornstarch. Gradually whisk in milk mixture. Return to pan; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, for 2 minutes. Stir in vanilla. Strain through fine sieve into large liquid measure.
Transfer 3 cups (750 mL) of the custard to bowl; whisk in bittersweet chocolate until smooth. Whisk white chocolate into remaining custard until smooth. Place plastic wrap directly on surface of both; refrigerate until cold, 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Cut brownies into bite-size pieces; set aside 12 for garnish. Whip cream. Coarsely chop 2 of the chocolate bars. Finely chop remaining bar; reserve for garnish.
Scatter half of the brownie pieces in 10-cup (2.5 L) glass trifle or serving bowl. Spoon in half of the bittersweet chocolate custard; smooth surface. Sprinkle coarsely chopped chocolate bars over top. Top with white chocolate custard; smooth surface. Scatter remaining half of the brownie pieces over top. Top with remaining bittersweet chocolate custard. Top with whipped cream. Garnish with reserved brownie pieces and chocolate bar. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Additional information :
TimeSaving Tip: If you don't have time to make the brownies, buy brownies and cut them into bite-size pieces to make 5 cups (1.25 L).