Chocolate Brownie Trifle with Salted Caramel Flavour Pearls

Chocolate Brownie Trifle with Salted Caramel Flavour Pearls

Rich Chocolate Brownie Trifle with Salted Caramel Flavour Pearls

Chocolate Brownie Trifle with Salted Caramel Flavour Pearls

This dessert is just fabulous when you’re entertaining as it can be completely ready in the fridge to just top with some Salted Caramel Flavour Pearls and enjoy. You can also decide how ‘home made’ you want it to be too! There are some top quality fresh baked brownies and chocolate mousse that you can purchase to save time.

What you’ll need – 4 servings

Brownies (this recipe will leave some extras to nibble on!)

125 g butter, chopped
125 g dark chocolate, chopped
3 eggs, crack & whisk
1 1/2 cups sugar
3/4 cup plain flour
1/4 cup Cocoa powder
Vanilla extract – splash
Pinch of salt

Mousse

300 g dark chocolate, roughly chopped
3 eggs – room temperature
1/4 cup caster sugar
1 tablespoon cocoa powder – sifted
300 ml thickened cream
Extra whipped cream to serve or Double cream if you prefer

To do…

For the brownies…

Preheat oven to 170C. Grease a 20 cm square tin and line with baking paper.

Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined. Pour into prepared tin. Bake for 20 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

For the mousse…

Place the chocolate in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.
In a separate bowl, whip cream until thickened (be careful not to over-beat and curdle). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into a container and chill in fridge until required. (the mousse not you!)
….

When it’s time to serve

Whip your extra cream, add a sprinkle of sugar and a touch of vanilla if you like. Dice the brownie into small pieces of around 1cm or so. Now simply add some brownies to each dish, top with some chocolate mousse and whipped cream then add a generous serving of Salted Caramel Flavour Pearls to finish. A little grated chocolate is quite nice too. You can have them assembled in the fridge and just add the Pearls if you like.

Both the brownies and the mousse can be made a couple of days in advance if you want to get organised too…just try not to eat them!!! I guess technically it’s not really a trifle without a little alcohol (traditionally sherry) so feel free to splash the brownies with a little Whisky or Kahlua

Enjoy 🙂

 

Until next time

from the Peninsula Larder Team

 

“Chocolate is happiness that you can eat.”

Ursula Kohaupt