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Epic chocolate trifle
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Total Time:
2 hours
Indulgent trifle masterpiece - layers of decadent mousse, brownie, mascarpone, and dulce de leche perfection. Use a sugar thermometer for perfect results.
Ingredients:
  • 2 x 450 g tins of dulce de leche
  • 200 ml amaretto
  • optional: caramel popcorn to serve
  • optional: quality marshmallows to serve
  • 120 g egg yolks (8-10 free-range medium eggs)
  • 100 g caster sugar
  • 480 ml whole milk
  • 240 ml double cream
  • 260 g dark chocolate (70%)
  • 250 g dark chocolate (70%)
  • 110 g unsalted butter
  • 4 free-range medium eggs
  • 240 g caster sugar
  • 1 teaspoon sea salt
  • 90 g plain flour
  • 125 g amaretti biscuits
  • 2 free-range medium eggs
  • 150 g caster sugar
  • 250 g double cream
  • 500 g mascarpone
Instructions:
  • For the mousse, whisk yolks and sugar until pale and doubled in volume. Heat milk and cream until steam appears. Gradually pour yolk mixture into pan while whisking. Cook on low heat for 6–8 minutes, stirring continuously. Use sugar thermometer, simmer until 83ºC, thick enough to coat spoon. Remove from heat, add chocolate and whisk until smooth. Cover with greaseproof paper, cool in fridge. Preheat oven to 170ºC/338ºF/gas 3. Melt chocolate and butter together. Whisk eggs, sugar, salt until fluffy. Fold in melted chocolate, then flour and amaretti biscuits. Pour into tin, bake for 20–25 minutes. Cool in tin, then on wire rack. For mascarpone cream, whisk eggs and sugar in bowl over simmering water until 82ºC and thick. Cool slightly. Whisk cream and mascarpone to soft peaks, fold in egg mixture, chill. To assemble trifle, whisk dulce de leche, crumble brownie. Layer one-third brownie, amaretto, mascarpone cream, dulce de leche, chocolate mousse in glass bowl or trifle dish. Repeat layers twice. Top with remaining brownie bits, marshmallows, and caramel popcorn if desired. Serve, sprinkle with sparkler if desired.

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