Trifle of four chocolates
by
This decadent chocolate trifle recipe is sure to satisfy even the most ferocious chocoholic. Chunks of brownie, a milk chocolate cream, white chocolate mousse and dark chocolate sauce are layered on top of each other to create a bowl of deliciousness everyone can get stuck into.
This recipe is taken from Adventures with Chocolate by Paul A Young (£17.99, Kyle Books). Photography by Anders Schønnemann.
Ingredients
Base
- 300g of brownie cubes
- 100ml of whisky , sherry, rum or coconut liqueur, for drizzling (optional)
Chocolate cream
- 500g of milk chocolate , ideally 40% Javanese, broken into pieces
- 450ml of double cream
- 1/2 tsp Maldon salt
- 50g of light muscovado sugar
White chocolate mousse
- 300g of white chocolate
- 400g of whipping cream
Sauce
- 50g of golden caster sugar
- 150g of 70% dark chocolate , broken into pieces
To decorate
- chocolate , for grating (optional)
- chocolate pearls , (optional)
Method
1
For the first layer of trifle, place generous-sized chunks of brownie in the bottom of your trifle bowl, making sure that the brownie can be seen through the bowl from the side. Drizzle over your favourite liqueur if you’d like to add a more adult flavour to the trifle
- 300g of brownie cubes
- 100ml of whisky , sherry, rum or coconut liqueur, for drizzling (optional)
2
To make the second layer, gently melt the milk chocolate in a bain-marie, mixing until smooth. Slowly warm the cream, salt and sugar in a pan until lukewarm but not hot. Pour the warm cream into the milk chocolate and whisk together. Pour over the brownie chunks and place in the fridge to set
- 500g of milk chocolate , ideally 40% Javanese, broken into pieces
- 450ml of double cream
- 1/2 tsp Maldon salt
- 50g of light muscovado sugar
3
To make the third layer of the trifle, gently melt the white chocolate in a bain-marie. Semi-whip the cream until soft but not too stiff. Quickly fold the melted chocolate into the cream and pour on to the set milk-chocolate layer of the trifle. For the final layer, bring 75ml water and the sugar to a simmer in a pan, then pour on to the dark chocolate, mixing well. Allow the sauce to cool, then pour it over the white chocolate mousse layer. Place the trifle in the fridge for 30 minutes to set
- 300g of white chocolate
- 400g of whipping cream
- 50g of golden caster sugar
- 150g of 70% dark chocolate , broken into pieces
4
In terms of decoration, less can sometimes be more, and a simple decoration of finely chopped chocolate (perhaps a mix of dark, milk and white) can be enough to bring the dessert alive. Chocolate pearls are a good addition too, though more difficult to find. If you really want to push the boat out, a touch of edible silver or gold leaf will make this humble trifle into a showstopping dessert
- chocolate , for grating (optional)
- chocolate pearls , (optional)
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Trifle of four chocolates
