Chocolate cream brownie berry trifles
Need a spiffy dessert in a snap? This recipe for chocolate cream brownie berry trifles creates a dessert that looks like a million bucks, all in just 20 minutes
- 1 cup ready-made custard
- 1/2 cup thickened cream
- 1 cup finely chopped or pulsed brownie or chocolate cake
- 1 cup very finely chopped strawberries, raspberries or cherries
- 1/2 cup cream, whipped to soft peaks
- Tatua Chef de Can Chocolate Mousse, to serve
- 1/2 cup white sugar
- 1/4 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.