For the love of chocolate and strawberry season I decided to create this trifle. Trifles can be made the day ahead, and kept in the refrigerator until time to serve. I can imagine this would be just as delicious with fresh peaches or raspberries!!
| Servings |
| 15-20 people |
| Cook Time |
| 45 minutes |
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For the love of chocolate and strawberry season I decided to create this trifle. Trifles can be made the day ahead, and kept in the refrigerator until time to serve. I can imagine this would be just as delicious with fresh peaches or raspberries!!
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Ingredients
Custard
- 8 egg yolks room temperature
- 1 cup granulated sugar
- 6 TBSP cornstarch
- 4 cups milk
- 1 tsp vanilla
Brownie
- 4 eggs room temperature
- 1 1/2 cups granulated sugar
- 1 tsp vanilla
- 1 cup butter melted
- 1 1/2 cups GHIRARDELLI SWEET GROUND CHOCOLATE
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup walnuts chopped (optional)
Whipped Cream
- 1 pint heavy whipping cream
- 1/2 cup powdered sugar
Strawberries
- 2 pints fresh strawberries
Servings: people
Instructions
Custard
- Wisk together egg yolks and set aside.
- In a medium saucepan, mix together sugar and cornstarch until completely combined. Slowly add milk, mixing constantly to insure there are no lumps. Cook over medium-low heat, stirring constantly, until mixture comes to a boil. Remove from heat and slowly add 2 cups of the hot mixture to the beaten egg yolks, whisking constantly; you want to add this slowly, so as not to make scrambled eggs!
- Whisk tempered egg yolks back into saucepan. Return heat to medium-low. Stirring constantly, bring to a boil. Boil, stirring, for 1 minute.
- Pour custard into a bowl. Stir in vanilla. Place plastic wrap directly on top of custard and refrigerate until chilled. If you need to do this in a hurry; place bowl of custard in an ice bath and stir until cold.
Brownie
- Bake your favorite brownies. Let cool completely. Lift the foil from the pan to remove the brownies. Place on a cutting board and cut into ½ inch pieces. Set aside while you whip the cream and slice the berries.
Whipped Cream
- Put mixing bowl in the freezer for 10 minutes; this will help your cream to whip faster.
- Remove mixing bowl from freezer. Add whipping cream and whip on high speed just until cream begins to thicken. Shut the mixer off; add sugar. Continue beating on high speed until cream will form a stiff mound, do not overbeat.
Strawberries
- Wash and dry strawberries. Remove stems and slice into ¼ inch thick slices. Do this right before assembly.
Assembly
- Using a 10 inch round 6 inch deep glass bowl, first layer in ¼ brownie cubes, ¼ of the custard, ¼ of the whipped cream, and ¼ of the sliced strawberries. Continue layering until all ingredients have been used. Cover and refrigerate until serving time.
Recipe Notes
For the brownie portion, I like to use the recipe on the GHIRARDELLI Chocolate SWEET GROUND CHOCOLATE can. Double the recipe and use a 13 x 9 pan foil lined pan that has been greased with cooking spray. Chopped walnuts are an option.
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