Chocolate Cream Brownie Berry Trifles

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Chocolate Cream Brownie Berry Trifles

RECIPE JO WILCOX
PHOTOGRAPH JAE FREW
ISSUE 86


READY IN  20 MINUTES, PLUS CHILLING TIME
MAKES 
8 SMALL SERVES

1 cup ready-made custard
½ cup thickened cream
1 cup finely chopped or pulsed brownie or chocolate cake
1 cup very finely chopped strawberries, raspberries or cherries
½ cup cream, whipped to soft peaks
Tatua Chef de Can Chocolate Mousse, to serve

Toffee Nuts

½ cup white sugar
¼ cup water
a few drops red food colouring (optional)
8 hazelnuts

• Combine the custard and thickened cream and chill for 20 minutes.

• Meanwhile, for the toffee nuts, place the sugar in the centre of a small pan and add the water, pouring it in around the outside of the sugar. Heat over a medium heat without stirring for 3-4 minutes until bubbling then swirl the pan and simmer for a further 3-4 minutes until caramelised. Remove from the heat when golden.

• Allow to cool for 2-3 minutes then add the red food colouring, if desired. Add the nuts and use a fork to coat each one with the toffee. Lift each one out and let the excess toffee drip off. Place on a sheet of baking paper and allow to cool and set.

• To assemble the trifles, take 8 serving glasses, layer in the brownie or cake crumbs, custard cream and chopped berries, then repeat for a second layer. Finish with a spoonful of whipped cream and chill until ready to serve.

• Finish each trifle with a swirl of Tatua Chef de Can Chocolate Mousse and decorate with a toffee nut.

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