Now this is my sort of trifle! When I first saw this recipe in the delicious Magazine I knew I would one day make it. How could you resist making a trifle that contains chocolate brownies with dark chocolate sauce and Kahlua, fresh thick white chocolate custard and whipped cream with white chocolate and walnuts… are you drooling yet?
Well I certainly am.
You certainly need to leave room for THIS dessert! With the gorgeously rich chocolate layer at the bottom – I must admit I had a little trouble finishing it, after eating a rather largish meal beforehand – others didn’t seem to have this same problem and cleaned out their glass. I loved the addition of the walnuts and white chocolate to the cream, which really complimented the chocolate layer wonderfully. I was expecting a little more participation from the white chocolate custard, but it got a little lost between the other two stronger flavours. I also found it didn’t thicken as much while cooking as I was expecting (something like the Portuguese custard tarts) so I may have overcooked it a little – unfortunately. :o( . Once cooled it was set, with no problems spreading the cream layer on top.
Apart from the long waiting times between layers setting, the entire recipe doesn’t take terribly long. It’s fantastic having a dessert already waiting for a diner party and I had easily made double the batch, using 14 baked brownies from the previous day. The other problem I had with the recipe (apart from the custard overcooking) was the addition of water to the melted chocolate…
The first tablespoon of boiling water was added to the melted chocolate and delicately stirred in… and the mixture became a conglomeration of thickening hard chocolate!! The more I stirred, the more it thickened – I was supposed to be making a sauce!! After an immense amount of stress on my part, Nick came to the rescue and took over stirring wildly, while adding boiling water faster than I was game – the recipe did say to add one by one to stop the chocolate seizing. Once the initial thickening had occurred, the chocolate formed a lovely sauce, which thickened up in the fridge to be decadently rich and slightly runny.
Recipe from delicious magazine March 2008 by Valli Little
4 good-quality chocolate brownies (about 85g each) (I used 7 of my home-made brownies)
¼ cup (60ml) Kahlua (or other coffee liqueur)
275g dark chocolate, roughly chopped
3 egg yolks
1½ tablespoons caster sugar
1 teaspoon cornflour
600ml thickened cream
150g white chocolate, roughly chopped
¼ cup (30g) toasted chopped walnuts
Dark chocolate curls (see note), to decorate
Break up brownies into small pieces and place in the bottom of a 1.5 litre dish or 6 x 1 cup (250ml) serving glasses. Drizzle over the Kahlua, then set aside.
Place dark chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Allow to melt, then stir very gently until smooth. Remove from heat and add 225ml boiling water, 1 tablespoon at a time, stirring to make a sauce (don’t add water more quickly or the chocolate will ‘seize’ and become grainy). Pour sauce over the brownies, then cover and chill for 2 hours.
Meanwhile, beat the egg yolks, sugar and cornflour together in a bowl with electric beaters until thick and pale.
Heat 300ml of the cream in a saucepan over medium heat until just below boiling point. Pour the hot cream mixture over the egg mixture, stirring to combine. Transfer to a clean saucepan and place over low heat. Stir for 2-3 minutes until a thick custard forms.
Place two thirds (100g) of the white chocolate in a heatproof bowl. Pour the custard into the bowl, stirring until the chocolate is melted and the mixture is well combined. Cool completely, then pour over the chocolate brownie base. Chill for 2 hours.
Place the remaining 50g of white chocolate in a food processor with the walnuts and pulse until fine. Whip the remaining cream to soft peaks, stir in the walnut mixture, then spread over the trifle. Chill for at least 2 hours until set, then serve decorated with chocolate curls, if desired.
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