For a boozy addition, pour 2tbsp coffee liqueur over the base brownie bites and leave to soak for 15min.
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
733
Ingredients
FOR THE CUSTARD
400ml
semi-skimmed milk
300ml
double cream
3
medium eggs
125g
caster sugar
50g
cornflour
80g
dark chocolate (70% cocoa solids), finely chopped
50g
milk chocolate, finely chopped
TO ASSEMBLE
400ml
double cream
2Tbsp.
icing sugar
375g
mini brownie bites, crumbled
15g
milk chocolate
Directions
Step 1For the custard, in a large pan heat the milk and cream until steaming. In a large heatproof bowl, whisk the eggs, sugar and cornflour until combined, beating out any lumps. Gradually pour in the hot milk mixture, whisking constantly.
Step 2Return mixture to the empty pan and cook over medium heat, whisking constantly, until thick (the mixture will need to boil). Remove pan from the heat and whisk in both chocolates, until melted and smooth. Cover surface of custard with clingfilm or baking parchment to stop a skin forming and set aside to cool completely.
Step 3To assemble, in a medium bowl, beat cream and icing sugar until the mixture holds its shape. Put ½ the brownie bites into the base of a rough 1.5 litre trifle dish or serving bowl. Whisk the cooled custard until smooth, then spoon ½ over the brownie layer. Top with ½ the cream. Repeat layering once more.
Step 4Using a vegetable peeler, shave the milk chocolate into curls and sprinkle over the top of the trifle. Serve.
Get ahead: Prepare up to the end of Step 3 up to one day ahead of serving and when ready to serve, shave milk chocolate on top.
Per serving:
Calories: 733
Protein: 8g
Fat: 56g
Saturates: 33g
Carbs: 53g
Sugars: 45g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
