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Triple Chocolate Trifle

Name: Triple Chocolate Trifle
Prep time: 35 min
Cook time: 45 min
Yield: 12
Ingredients: BROWNIE; 240g butter, cubed; 125g dark chocolate, roughly chopped; 1 ¼ cups Chelsea Caster Sugar (280g); ⅔ cup Edmonds Standard Grade Flour (100g); ⅔ cup cocoa powder (55g); 1 tsp Edmonds Baking Powder; 4 eggs; 1 tsp vanilla extract; 100g milk chocolate, roughly chopped; 100g white chocolate, roughly chopped; CHOCOLATE CUSTARD; 3 Tbsp Edmonds Custard Powder; 1 ½ Tbsp Chelsea Caster Sugar; 3 cups Meadow Fresh Original Milk, divided (750ml); 150g dark chocolate, finely chopped; CREAM; 600ml cream; 3 Tbsp Chelsea Icing Sugar; 2 tsp vanilla extract; TO DECORATE; Small chocolates, i.e. Maltesers, crumbled Flake bars, chocolate buttons; Stars on skewers or sparkly candles (optional)

Preparation

35 mins

Bake

45 mins

Difficulty

Easy

Servings

Chocolate lovers rejoice! This triple chocolate trifle features layers of fudgy chocolate-studded brownie, creamy chocolate custard and a generous helping of vanilla whipped cream. Decorate with your favourite chocolate treats.

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Ingredients
Method

Ingredients

BROWNIE

240g butter, cubed
125g dark chocolate, roughly chopped
1 ¼ cups Chelsea Caster Sugar (280g)
⅔ cup Edmonds Standard Grade Flour (100g)
⅔ cup cocoa powder (55g)
1 tsp Edmonds Baking Powder
4 eggs
1 tsp vanilla extract
100g milk chocolate, roughly chopped
100g white chocolate, roughly chopped

CHOCOLATE CUSTARD

3 Tbsp Edmonds Custard Powder
1 ½ Tbsp Chelsea Caster Sugar
3 cups Meadow Fresh Original Milk, divided (750ml)
150g dark chocolate, finely chopped

CREAM

600ml cream
3 Tbsp Chelsea Icing Sugar
2 tsp vanilla extract

TO DECORATE

Small chocolates, i.e. Maltesers, crumbled Flake bars, chocolate buttons
Stars on skewers or sparkly candles (optional)

Additional tips

If you like a boozier trifle, drizzle a little Irish cream liqueur over the brownie layers.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Reviews

3

What did you think of this recipe?

Melissa

Just finished making this very elegant and very flash looking trifle to take to a friend's for dinner. I'm pretty proud with myself looks just like the pic in the recipe and I just know it'll be the star of the night. What a chocolate overload but not sickly. Very easy to prepare. Definitely will be making this again.

Heather Spence

Definite hit!! Made this for Christmas Day was delighted by ease of preparation the day before and assembly Christmas morning. The finished product looked just like the recipe picture. (dont forget the maltesers) So tasty but not over sweet got heaps praise and expectations of a repeat next year. It was loved by traditional trifle eaters and those who dont usually like trifle.

Heather Spence

I made this for Christmas day. All done ahead except whipped cream and assembly. Which was done before everyone arrived, I put the maltesers and valrhonner chocolate balls on as serving with similar decorations. It was delicious and beautiful. Not too sweet and even traditional trifle lovers raved about it. I did not use alchohol because of the children and I dont think it needs it but I would probably go hazelnut flavour if I did.

Method

BROWNIE : Preheat oven to 160°C fan bake. Line a metal slice tin (approximately 18cm x 28cm) with baking paper.

Place Tararua Butter and dark chocolate in a large saucepan and cook, stirring, over a gentle heat until butter and chocolate are just melted.

Remove from heat and stir in Chelsea Caster Sugar, then sift in Edmonds Standard Grade Flour, cocoa powder and Edmonds Baking Powder. Mix until combined. Whisk eggs with a fork, then add to the mixture with vanilla extract. Mix well. Stir in milk chocolate and white chocolate.

Pour mixture into prepared tin. Bake in the middle of the oven for 30-35 minutes. Remove when the edges of the brownie are firm and it doesn't wobble in the middle. Cool completely in tin before cutting into 2cm cubes.

CHOCOLATE CUSTARD : Mix Edmonds Custard Powder, Chelsea Caster Sugar and 1/3 cup (80ml) Meadow Fresh Original Milk together in a medium-large saucepan until well combined. Stir remaining 2 2/3 cups (670ml) Meadow Fresh Original Milk into the custard mixture.

Heat to boiling, then simmer, stirring constantly, for about 5 minutes, or until custard has thickened. Remove from heat and whisk in dark chocolate until melted and smooth.

Place a layer of baking paper or cling film on the surface of the custard and allow to cool to room temperature.

CREAM : Once brownie and custard have cooled and you are ready to assemble the trifle, place cream, Chelsea Icing Sugar and vanilla in a large bowl. Beat with an electric mixer until softly whipped.

ASSEMBLE & DECORATE : Layer half of the brownie cubes in the base of a large trifle bowl. Top with half of the custard and half of the cream. Add a second layer of brownie, custard and cream.

Tip: If custard has thickened too much on cooling, whisk in a little milk to thin it out and make it easier to layer up.

Decorate trifle with your favourite chocolates. Refrigerate for at least 2 hours (or up to 24 hours) before serving. Stars/candles can be added just before serving, if using.