I love trifle. Sherry trifle, not jelly trifle. Trifle is such a large part of the traditional South African Christmas and I group up looking forward to a Sherry trifle each Christmas. But that can so very 1980’s and for New Year’s celebrations, my contribution was a pudding and I wanted to make a more modern take on the traditional trifle. While searching, I came across this incredible recipe for a Salted Caramel & Chocolate Brownie Trifle on Bigger Bolder Baking blog.
Salted Caramel & Chocolate Brownie Trifle
- FUDGE BROWNIE
- 4 Tbsp cold and unsalted butter
- 280 g's Good quality chocolate 72% cocoa solids
- 1½ Cups Firmly packed brown sugar
- 4 Whole Eggs beaten lightly
- 2 tsp vanilla extract
- 1½ Cups A.p flour
- ½ tsp salt
- SALTED CARAMEL SAUCE
- 1 cup granulated sugar
- Enough water to cover the sugar
- 6 Tablespoons 90g unsalted butter, cut up into 6 pieces*
- ½ cup heavy cream I used Double Cream
- ½ teaspoon salt
- SALTED CARAMEL MOUSSE
- 1 cup Salted Caramel Sauce above recipe
- 2 Tblsp granulated sugar
- 2 packs 450g's Cream cheese, at room temperature
- 3 cups heavy cream cold (I used regular whipping cream)
- CHOCOLATE SAUCE
- 225 g's semisweet or bittersweet chocolate I used Lindt 70%
- 1 cup heavy cream I used double cream
First layer to make is the fudge Brownies
- Preheat the oven to 180C. Grease and line a 13x9 inch baking pan
- Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
- Stir in the eggs, vanilla, flour and salt
- Pour Brownie mix into the prepared tin and bake for 25 minutes. Take care not to over bake or they can be dry, and not fudgy
- When baked, set aside to go cold until needed
- The brownies freeze really well if you don't eat them all at once
- I won't lie.... I cheated on the brownie part, while I was in Woolies my eyes fell upon their mini chocolate brownie tubs and so I used those instead of baking my own brownies.
For the Salted Caramel Sauce
- Heat granulated sugar in a medium saucepan over medium heat with just enough water to cover the sugar, stirring constantly with a rubber spatula.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in ½ cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- SALTED CARAMEL MOUSSE
- Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
- Add in the reserved salted caramel sauce and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
- Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
- Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to.
- Place the other bowl of cream in the fridge until assembly of the trifle.
- CHOCOLATE SAUCE
- Heat the cream
- Pour over the chopped chocolate and whisk until smooth. Set aside.
- ASSEMBLING THE TRIFLE!!!
- In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream.
- Next, spoon over the Salted Caramel sauce to moisten the brownie.
- Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
- Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
- Lastly spoon on the whipped cream layer all the way to the edges.
- Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
- To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
- Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.
This is a very rich, very decadent dessert, it will have everyone humming in pleasure and demanding a second helping but it is incredibly rich and I loved the combination of the salted caramel, with the bitter chocolate and the tart raspberries.