Chocolate on Chocolate Trifle
Source of Recipe
By The Canadian Living Test Kitchen
List of Ingredients
1 cup (250 mL) whipping cream
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3 bars (each 39 g) chocolate-covered crisp toffee (such as Skor)
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Brownies:
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1/3 cup (75 mL) unsalted butter
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3 oz (90 g) unsweetened chocolate, chopped
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2 oz (60 g) bittersweet chocolate, 60 chopped
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1-1/4 cups (300 mL) granulated sugar
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2 eggs
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1 tsp (5 mL) vanilla
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3/4 cup (175 mL) all-purpose flour
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Pinch salt
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Custard:
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3 cups (750 mL) milk
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2/3 cup (150 mL) whipping cream
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3 eggs
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1/2 cup (125 mL) granulated sugar
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1/4 cup (50 mL) cornstarch
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2 tsp (10 mL) vanilla
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3 oz (90 g) bittersweet chocolate, chopped
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3 oz (90 g) white chocolate, chopped
Recipe
Brownies: Line 8-inch (2 L) square metal cake pan with parchment paper or grease; set aside.
In saucepan over medium heat, melt butter with unsweetened and bittersweet chocolates until smooth. Let cool for 10 minutes.
Whisk in sugar, then eggs, 1 at a time, whisking well after each addition; whisk in vanilla. In bowl, whisk flour with salt; using wooden spoon, stir into chocolate mixture until combined.
Scrape into prepared pan; bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 20 to 25 minutes. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Custard: In large saucepan, heat milk with cream just until bubbles form around edge. In bowl, whisk eggs with sugar; whisk in cornstarch. Gradually whisk in milk mixture. Return to pan; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, for 2 minutes. Stir in vanilla. Strain through fine sieve into large liquid measure.
Transfer 3 cups (750 mL) of the custard to bowl; whisk in bittersweet chocolate until smooth. Whisk white chocolate into remaining custard until smooth. Place plastic wrap directly on surface of both; refrigerate until cold, 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Cut brownies into bite-size pieces; set aside 12 for garnish. Whip cream. Coarsely chop 2 of the chocolate bars. Finely chop remaining bar; reserve for garnish.
Scatter half of the brownie pieces in 10-cup (2.5 L) glass trifle or serving bowl. Spoon in half of the bittersweet chocolate custard; smooth surface. Sprinkle coarsely chopped chocolate bars over top. Top with white chocolate custard; smooth surface. Scatter remaining half of the brownie pieces over top. Top with remaining bittersweet chocolate custard. Top with whipped cream. Garnish with reserved brownie pieces and chocolate bar. (Make-ahead: Cover and refrigerate for up to 12 hours.)
More Information
TimeSaving Tip: If you don't have time to make the brownies, buy brownies and cut them into bite-size pieces to make 5 cups (1.25 L).
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