Rich Chocolate and Vanilla Trifle

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?

Chocolate and vanilla trifle with brownie

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 and Vanilla trifle with brownies

Chocolate & Vanilla Trifle

Ingredients:

   Chocolate Pudding

  • 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

    Crème patissiere:

  • 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

Directions:

  • 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.

chocolate and vanilla trifle

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11 thoughts on “Rich Chocolate and Vanilla Trifle

  1. Pingback: Mum’s Speciality Chocolate Cake | Keep it Cooking

    • Glad to have you visit my blog Nammi 🙂 thankyou! I’ll be posting more recipe’s soon including chocolate macarons so keep an eye out for them 🙂

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