Rich & Decadent Salted Caramel & Chocolate Brownie Trifle

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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
Serves 12
The most decadent chocolate & caramel trifle ever!
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Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
1020 calories
91 g
258 g
71 g
11 g
43 g
286 g
423 g
71 g
0 g
23 g
Nutrition Facts
Serving Size
286g
Servings
12
Amount Per Serving
Calories 1020
Calories from Fat 624
% Daily Value *
Total Fat 71g
109%
Saturated Fat 43g
213%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 258mg
86%
Sodium 423mg
18%
Total Carbohydrates 91g
30%
Dietary Fiber 2g
10%
Sugars 71g
Protein 11g
Vitamin A
45%
Vitamin C
1%
Calcium
19%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FUDGE BROWNIE
  2. 4 Tbsp cold and unsalted butter
  3. 280g's Good quality chocolate (72% cocoa solids)
  4. 1½ Cups Firmly packed brown sugar
  5. 4 Whole Eggs, beaten lightly
  6. 2 tsp vanilla extract
  7. 1½ Cups A.p flour
  8. ½ tsp salt
  9. SALTED CARAMEL SAUCE
  10. 1 cup granulated sugar
  11. Enough water to cover the sugar
  12. 6 Tablespoons (90g) unsalted butter, cut up into 6 pieces*
  13. ½ cup heavy cream (I used Double Cream)
  14. ½ teaspoon salt
  15. SALTED CARAMEL MOUSSE
  16. 1 cup Salted Caramel Sauce (above recipe)
  17. 2 Tblsp granulated sugar
  18. 2 packs (450g's) Cream cheese, at room temperature
  19. 3 cups heavy cream, cold (I used regular whipping cream)
  20. CHOCOLATE SAUCE
  21. 225g's semisweet or bittersweet chocolate (I used Lindt 70%)
  22. 1 cup heavy cream (I used double cream)
First layer to make is the fudge Brownies
  1. Preheat the oven to 180C. Grease and line a 13x9 inch baking pan
  2. Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
  3. Stir in the eggs, vanilla, flour and salt
  4. 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
  5. When baked, set aside to go cold until needed
  6. The brownies freeze really well if you don't eat them all at once
  7. 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
  1. Heat granulated sugar in a medium saucepan over medium heat with just enough water to cover the sugar, stirring constantly with a rubber spatula.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. 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.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. 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.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
  8. SALTED CARAMEL MOUSSE
  9. Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
  10. 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.
  11. Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
  12. 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.
  13. Place the other bowl of cream in the fridge until assembly of the trifle.
  14. CHOCOLATE SAUCE
  15. Heat the cream
  16. Pour over the chopped chocolate and whisk until smooth. Set aside.
  17. ASSEMBLING THE TRIFLE!!!
  18. 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.
  19. Next, spoon over the Salted Caramel sauce to moisten the brownie.
  20. Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
  21. Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
  22. Lastly spoon on the whipped cream layer all the way to the edges.
  23. Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
  24. To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
  25. Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.
Adapted from Sharon van Wyk
beta
calories
1020
fat
71g
protein
11g
carbs
91g
more
Adapted from Sharon van Wyk
The Blessed Barrenness http://www.theblessedbarrenness.co.za/

 
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.

Salted Caramel & Brownie Trifle.Sublime. Divine!

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16 Comments

  • Reply Gina

    Wow, YUMMY!

    January 4, 2016 at 9:23 am
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