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Choc-a-block trifle
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Prep Time:
440 minutes
Cook Time:
23 minutes
Total Time:
463 minutes
Impress guests with stunning chocolate desserts for any event.
Ingredients:
  • 4 good-quality chocolate brownies (about 85g each)
  • 60ml kahlua
  • 275g dark chocolate, roughly chopped
  • 3 egg yolks
  • 2.50 gm cornflour
  • 600ml thickened cream
  • 150g white chocolate, roughly chopped
  • 30g walnut
  • Dark chocolate curls (see note), to decorate
Instructions:
  • Crumble brownies into small pieces and layer them at the base of a 1.5 liter dish or 6 serving glasses (1 cup/250ml each). Pour Kahlua on top and let sit.
  • Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir gently until smooth. Take off the heat and slowly add 225ml boiling water, 1 tablespoon at a time, stirring to create a sauce (avoid adding water too quickly to prevent the chocolate from becoming grainy). Pour the sauce over the brownies, cover, and chill for 2 hours.
  • Using electric beaters, combine the egg yolks, sugar, and cornflour in a bowl until the mixture becomes thick and pale.
  • In a saucepan, warm 300ml of cream over medium heat until almost boiling. Pour the hot cream into the egg mixture, stir well. Transfer the mixture into a clean saucepan over low heat. Cook, stirring continuously, until a thick custard forms in about 2-3 minutes.
  • Melt two thirds (100g) of the white chocolate in a heatproof bowl. Stir in the custard until smooth. Allow the mixture to cool completely, then pour it over the chocolate brownie base. Refrigerate for 2 hours before serving.
  • Add the remaining 50g of white chocolate and walnuts to a food processor and pulse until finely chopped. Whip the remaining cream until soft peaks form, then gently fold in the walnut mixture. Spread this over the trifle and refrigerate for at least 2 hours to set. Serve garnished with chocolate curls, if desired.

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