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
400 ml semi-skimmed milk
300 ml double cream
3 medium eggs
125 g caster sugar
50 g cornflour
80 g dark chocolate (70% cocoa solids), finely chopped
50 g milk chocolate, finely chopped
TO ASSEMBLE
400 ml double cream
2 Tbsp. icing sugar
375 g mini brownie bites, crumbled
15 g 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
