For some reason, I have always had a secret obsession with trifles. The gorgeous set of colours peaking through the glass, layered over each other looking like a work of art, and not one but multiple layers of sugary goodness! what’s not to love?
I must admit though, when it comes to trifles I am a little lazy. The idea of making the many layers separately, then having to arrange them individually usually makes me stray away from the idea of making them. But on a day when I was having another of my chocolate cravings and also feeling a little more creative than usual, I decided to have a go. Now I must warn you, this thing is rich! When I mean rich i mean even me; a person who has the biggest sweet tooth, ALWAYS has space for dessert and is a chocoholic, was only able to eat almost half of it. But it definitely is a winner! With creamy layers of chocolate pudding, crème patissiere and pieces of fudgy chocolate brownie, it really is a must try!
Chocolate & Vanilla Trifle
- 1/2 cup sugar
- 3 tablespoons flour
- 1 1/2 tablespoon corn flour
- 2 1/2 tablespoons unsweetened cocoa powder
- 3 cups (750ml) of milk
- 75g dark chocolate
- 4 egg yolks
- 130g caster sugar
- 45g cornflour
- 600ml milk
- 1 teaspoon vanilla extract
Chocolate Brownies (Adapted from Laura Vitale’s recipe)
- 140g unsalted butter
- 200g dark chocolate
- 1 cup sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 1 tablespoon unsweetened cocoa powder
- 2 eggs
- 2/3 cup flour
- For the brownies, preheat your oven to 170°C and grease a 8 x 8″ baking tray covering the bottom with baking paper
- Beat the room temperature butter with the sugar until pale and fluffy
- Add in the eggs and vanilla extract and beat until combined
- Melt the dark chocolate and allow it to cool for a few minutes before adding it into the mixture along with the rest of the dry ingredients
- Bake for 40-45 minutes or until toothpick inserted into the center comes out with only a few crumbs.
- Allow for it to cool, meanwhile move on to the crème patissiere
- Heat up the milk on a low-medium heat until it comes to a slow simmer
- In the meantime in a bowl whisk the egg yolks and sugar until pale yellow
- Add in the cornflour to the egg mixture and combine
- Slowly pour in the heated milk into the egg mixture making sure to whisk at the same time to avoid the egg from scrambling
- Combine the mixture then bring it back onto the stove on a medium heat and mix until it thickens up and coats the back of a wooden spoon.
- Add in your vanilla extract then transfer the mixture into a separate bowl, covering the top with cling wrap touching the surface of the creme and place into the fridge to cool.
- For the chocolate pudding, combine all the dry ingredients with the milk into a pot whisking to ensure there are no lumps and cook over a medium heat until the mixture thickens and coats the back of a wooden spoon.
- Break the chocolate into pieces and add it into the pudding to allow it to melt into the mixture.
- In order to assemble the trifle, cut the brownies into squares then small cubes.
- Using cups of your choice, layer the trifle with pieces of brownies, crème patissiere and the chocolate pudding.
- Repeat the process as many times as you desire
*Optional: I placed some macadamia nuts in between the layers which cuts through the creamy texture adding some crunch.