Paula Pastry’ Chocolate Brownie Trifle Recipe
Christmas//Recipes

Paula Pastry’ Chocolate Brownie Trifle Recipe

Christmas Day is all about indulging in the most delightful dessert, it’s about enjoying every sweet moment without a hint of worry. This recipe courtesy of Paula Pastry can be made ahead of Christmas day, so you can savor the magic of the season and the joy of dessert without the stress. This Trifle, which is a twist on a traditional trifle is a treat that’ll have everyone’s taste buds dancing on Christmas Day.

Chocolate Brownie Trifle topped with Vanilla Mascarpone & Caramel Popcorn

For 6 Trifles you will need:
- 6 Trifle glasses or similar
- Chocolate Brownie
- Vanilla Mascarpone
- Caramel Sauce
- Popcorn

Step 1. Chocolate Brownie
Ingredients:
90g Salted Butter
160g Caster Sugar
3 large eggs
230g Milk Chocolate (Valrhona Manjari 64%)
52g Plain Flour

Method:
1. Place the butter and chocolate into a bowl, place over a saucepan of simmering water.
2. Stir until completely melted and all the butter is combined.
3. Place the eggs and caster sugar into a mixer and whisk until double in size.
4. Once the eggs and sugar are ready, remove from the mixer and fold in the chocolate and butter mixture.
5. Sieve the flour and fold in.
6. Once all is combined, place onto a 6” square tin (or similar).
7. Bake at 170⁰C for 17 minutes.
8. Allow to cool.

Step 2. Milk Chocolate Custard
Ingredients:
300g cream
100g milk
4 egg yolks
20g honey
40g caster sugar
2.5 leaf gelatine
200g Milk Chocolate (Manjari 64%)

Method:
1. Place the milk and cream into a saucepan and simmer.
2. Mix the egg yolks, sugar and honey together.
3. Pour simmering milk over the egg mixture and mix to combine well.
4. Pour all back into the saucepan and cook for 1 minute.
5. Meanwhile pre heat your oven to 120 °C.
6. Pour the custard mixture onto a deep tray and place in the oven for 20 minutes.
7. Soak the gelatine in cold water.
8. Once cooked remove from the oven, pour all into a jug.
9. Squeeze the excess water from the gelatine and all to the custard mixture.
10. Add the Chocolate, and blend for 2-3 minutes until smooth.

Step 3. Caramel Sauce
Ingredients:
190g caster sugar
20g glucose
120g cream
60g butter
15g water
10g white chocolate
Method:
1.Place the glucose, caster sugar and water into a saucepan.
2. Cook until a light caramel.
3. Add the butter and whisk until all combined.
4. Slowly add the cream. Continue to whisk until the sauce begins to leave the side of the saucepan.
5. Pour onto the white chocolate and whisk to combine.
6. leave to set in the fridge until Christmas day!

Step 4. Vanilla Mascarpone
Ingredients:
250g mascarpone
100g cream
1 vanilla pod
Method:
1.Place the mascarpone, cream and vanilla pod seeds (Split the pod lengthways and scrape out the seeds) into a mixing bowl and whisk until soft peaks.

Final Step: To Finish the Trifle On Christmas Morning
1.Toss some popcorn in a little of the caramel sauce. (when you turn off the oven after your turkey is cooked, place the popcorn inside for 20 minutes to crisp it up).
2. Place some more caramel on top of the brownie and set custard.
3. Pipe in the vanilla mascarpone.
4. Leave all in the fridge until its time for dessert – then decorate with the caramel popcorn and enjoy!

All photos courtesy of Paula Pastry

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