Rich 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!)
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…
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
Until next time
from the Peninsula Larder Team
“Chocolate is happiness that you can eat.”