6/09/2018
Triple Chocolate Trifle with Raspberries
(for brownies)
1 cup plus 2 T unsalted butter
3 oz. finely chopped unsweetened chocolate
1/2 cup cocoa powder, sifted
2 1/2 cups granulated sugar
3 eggs, beaten
1 T vanilla extract
1 1/2 cups all purpose flour
1/2 t kosher salt
3 T Cognac, optional
(for filling)
1/2 cup granulated sugar
8 T unsweetened cocoa powder, sifted
2 T cornstarch
pinch salt
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
10 oz. bittersweet chocolate, finely chopped
2 T unsalted butter
1 t vanilla extract
1/4 cup confectioners' sugar for whipped cream
1 to 2 pints fresh raspberries
>how to make<
(for brownies)
*Preheat oven to 350 degrees.
*Grease a 9" x 13" baking pan.
*In a large saucepan, melt butter.
*Remove pan from heat and stir in chopped chocolate until fully melted.
*Stir in cocoa and sugar until combined.
*Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla.
*Fold in flour and salt.
*Pour batter into prepared pan.
*Bake until just firm, about 25 minutes.
*Transfer pan to a rack to cool.
(If using spirits, prick holes in hot brownies and drizzle evenly over pan)
(for filling)
*In a large bowl, mix together granulated sugar, 3 T cocoa powder, cornstarch and salt.
*Whisk in 3/4 cup milk.
*In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat.
*Whisk hot milk mixture slowly into cocoa mixture.
*Return to saucepan.
*Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes.
*In a medium heat-resistant bowl, whisk yolks.
*Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined.
*Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly.
*Cook, whisking occasionally, over medium low heat, until thickened, about 5 minutes.
*Let cool slightly.
*Melt 5 oz. chopped chocolate with butter.
*Stir until smooth.
*Stir in vanilla.
*Cool 5 minutes, then fold into thickened egg mixture.
*Place plastic wrap directly against pudding, and chill until set, about 3 hour.
(for assembling)
*Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 T cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks.
*Scrape down sides and fold in any excess cocoa or sugar.
*Cut brownies into 1" squares.
*Fit a layer of brownie squares in bottom of a 4 quart trifle, glass, or other bowl.
*Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries.
*Repeat layering until all ingredients have been used.
*Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.
-serves 8 to 10-
Note: I found this recipe in "The New York Times".
(for brownies)
1 cup plus 2 T unsalted butter
3 oz. finely chopped unsweetened chocolate
1/2 cup cocoa powder, sifted
2 1/2 cups granulated sugar
3 eggs, beaten
1 T vanilla extract
1 1/2 cups all purpose flour
1/2 t kosher salt
3 T Cognac, optional
(for filling)
1/2 cup granulated sugar
8 T unsweetened cocoa powder, sifted
2 T cornstarch
pinch salt
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
10 oz. bittersweet chocolate, finely chopped
2 T unsalted butter
1 t vanilla extract
1/4 cup confectioners' sugar for whipped cream
1 to 2 pints fresh raspberries
>how to make<
(for brownies)
*Preheat oven to 350 degrees.
*Grease a 9" x 13" baking pan.
*In a large saucepan, melt butter.
*Remove pan from heat and stir in chopped chocolate until fully melted.
*Stir in cocoa and sugar until combined.
*Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla.
*Fold in flour and salt.
*Pour batter into prepared pan.
*Bake until just firm, about 25 minutes.
*Transfer pan to a rack to cool.
(If using spirits, prick holes in hot brownies and drizzle evenly over pan)
(for filling)
*In a large bowl, mix together granulated sugar, 3 T cocoa powder, cornstarch and salt.
*Whisk in 3/4 cup milk.
*In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat.
*Whisk hot milk mixture slowly into cocoa mixture.
*Return to saucepan.
*Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes.
*In a medium heat-resistant bowl, whisk yolks.
*Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined.
*Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly.
*Cook, whisking occasionally, over medium low heat, until thickened, about 5 minutes.
*Let cool slightly.
*Melt 5 oz. chopped chocolate with butter.
*Stir until smooth.
*Stir in vanilla.
*Cool 5 minutes, then fold into thickened egg mixture.
*Place plastic wrap directly against pudding, and chill until set, about 3 hour.
(for assembling)
*Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 T cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks.
*Scrape down sides and fold in any excess cocoa or sugar.
*Cut brownies into 1" squares.
*Fit a layer of brownie squares in bottom of a 4 quart trifle, glass, or other bowl.
*Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries.
*Repeat layering until all ingredients have been used.
*Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.
-serves 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: chocolate trifle recipe, Trifle recipe
