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recipe image EASTER TRIFLE WITH CHOCOLATE BROWNIES

EASTER TRIFLE WITH CHOCOLATE BROWNIES

EASTER TRIFLE WITH CHOCOLATE BROWNIES

    Ingredients

    CHOCOLATE PUDDING
    • 300 ml Elmlea double cream
    • 4 tbsp sugar
    • 3 tbsp cornstarch
    • 1 tbsp cocoa powder
    • 1/4 tsp salt
    • 300 ml skimmed milk
    • 1 tsp vanilla extract
    • 75 grams dark chocolate finely chopped
    CREAM
    • 300 ml Elmlea double cream
    • 1 tbsp icing sugar
    TO ASSEMBLE
    • a few milk chocolate eggs
    • fresh raspberries
    • 250 grams brownie pieces
    • chocolate shavings (optional)

    Nutritional Guidelines (per serving)

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    Instructions

    1. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Add cream, milk and vanilla. Whisk until cornstarch is completely dissolved.
    2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 7 to 8 minutes. Add chocolate and cook, whisking until chocolate is melted, about 1 minute more. Transfer to a bowl, cover with cling film with it touching the surface. Chill until set.
    3. Place 300ml of cream and icing sugar in a bowl. Whisk to form stiff peaks.
    4. To assemble, layer up the brownies, followed by raspberries and chocolate eggs. Top with chocolate pudding and whipped cream. Repeat, then top with additional chocolate eggs, raspberries and chocolate shavings (optional).
    5. Chill for 30 minutes and then serve!