This delicious dessert will impress everyone! PLEASE NOTE: The best method here is to make each part of this trifle ahead of time and assemble an hour before serving.
Ingredients
BROWNIES:
2 sticks of butter
5 ounces bittersweet chocolate
¼ cup unsweetened cocoa powder
1½ cups granulated sugar
1 tablespoon vanilla
3 large eggs
1¼ cups flour
PUDDING:
3 tblsp cocoa powder
3 tblsp cornstarch
¼ tsp salt
1 cup whipping cream
3 large egg yolks
2½ cups whole milk
½ cup sugar
2 tsp vanilla
5 ounces bittersweet chocolate, finely chopped
WHIPPED CREAM:
2 cups heavy whipping cream
¾ cup powdered sugar
2 tsp vanilla extract
EXTRA:
Chopped, toasted almonds, butter brickle or chocolate shavings for serving
Instructions
TO MAKE BROWNIES:
Preheat oven to 350 degrees
Layer an 8x8 pan with parchment paper
In a medium saucepan, melt 2 sticks of butter with the chocolate over low heat until smooth
Sprinkle in the cocoa powder
Stir in vanilla and sugar, whisk
Add eggs, one at a time and whisk vigorously
Add flour slowly and stir gently to incorporate
Pour into a prepared pan and bake for 40 minutes or until set
Let cool and slice into small squares
TO MAKE PUDDING:
In a medium bowl, whisk together cocoa powder, corn starch and salt.
Pour the cream in slowly, whisking until nice and smooth.
Whisk the eggs into the mixture one at a time.
In a 3 quart saucepan, add the milk and sugar and heat, stirring frequently until sugar is dissolved. Heat to a simmer and watch carefully!
Do not let the milk boil over.
Pour a cup of the hot milk mixture into the bowl with the cream, cocoa and cornstarch mixture. Whisk.
Repeat with a second cup and whisk very quickly.
Continue with one more cup, repeating the quick whisking process.
Carefully pour the mixture back into the saucepan.
Warm over medium heat until it comes to a full boil,carefully making sure it does not boil over.
Once it is boiling, start your timer for 2½ minutes and whisk vigorously, scraping the bottom.
Make sure you are careful not to splash the hot mixture out of the pot.
Remove from heat and stir in vanilla and chocolate.
Stir gently until chocolate is completely melted.
Refrigerate in a tightly covered container with plastic wrap layered on top to act as the pudding skin, for three hours or longer.
TO MAKE WHIPPED CREAM:
Whisk powdered sugar and vanilla into cream
Using an electric mixer, beat cream mixture until stiff peaks form.
Refrigerate until ready to use.
TO ASSEMBLE TRIFLE:
Place ⅓ of cooled brownie squares on the bottom of a trifle bowl until completely covered
Pour ⅓ of cooled pudding on top
Spoon ⅓ of cold whipped cream on top
Repeat until trifle bowl is filled
Chill for one hour
Sprinkle with chopped almonds, chocolate shavings or butter brickle pieces right before serving
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2012/02/chocolate-brownie-trifle.html