• Partnered with
  • Quick
  • Easy
  • Serves 8
  • 10 mins prep
  • 10 mins cook

Chocolate cream brownie berry trifles

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

Ingredients

  • 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

Toffee nuts

  • 1/2 cup white sugar
  • 1/4 cup water
  • a few drops red food colouring (optional)
  • 8 hazelnuts

Steps

  1. Combine the custard and thickened cream and chill for 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Finish each trifle with a swirl of Tatua Chef de Can Chocolate Mousse and decorate with a toffee nut.

This recipe first appeared in Food magazine issue 86.

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