EASTER TRIFLE WITH CHOCOLATE BROWNIES
ServingsNot available
Ingredients
- 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
- 300 ml Elmlea double cream
- 1 tbsp icing sugar
- a few milk chocolate eggs
- fresh raspberries
- 250 grams brownie pieces
- chocolate shavings (optional)
| Energy (kcal) | 3959 kcal |
| Energy (kJ) | 16557 kJ |
| Protein (g) | 39.5 g |
| Carbohydrate incl. fibre (g) | 324.0 g |
| Carbohydrate excl. fibre (g) | 311.1 g |
| Sugar (g) | 200.2 g |
| Fibre (g) | 12.8 g |
| Fat (g) | 288.2 g |
| Saturated fat (g) | 163.8 g |
| Unsaturated fat (g) | 108.9 g |
| Monounsaturated fat (g) | 94.2 g |
| Polyunsaturated fat (g) | 14.7 g |
| Trans fat (g) | 0.1 g |
| Cholesterol (mg) | 876 mg |
| Sodium (mg) | 1702 mg |
| Salt (g) | 4.26 g |
| Vitamin A (IU) | 10404 IU |
| Vitamin C (mg) | 7.1 mg |
| Calcium (mg) | 1127 mg |
| Iron (mg) | 12.96 mg |
| Potassium (mg) | 1840 mg |
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Add cream, milk and vanilla. Whisk until cornstarch is completely dissolved.
- 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.
- Place 300ml of cream and icing sugar in a bowl. Whisk to form stiff peaks.
- 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).
- Chill for 30 minutes and then serve!
