Trifles are not only impressive looking desserts but they are incredibly easy to make. This Chocolate Fudge Brownie & Raspberry Trifle is layer upon layer of rich decadent chocolate that will knock your socks off.
This trifle has fudgy brownie, chocolate mousse, whipped cream and raspberries, all different texture and flavours that compliment each other well.
This Chocolate & Raspberry Trifle is not for faint heart. It's a statement to how much you love chocolate. This is a perfect dessert for a dinner party because you can assemble it early in the day, or even the day before.
Ingredients:
- 180g dark chocolate
- 225g cream cheese, room temperature
- 500ml whipping cream
- 360g rapsberries
- 50oml whipping cream
Method:
To make the brownie follow the recipe below:
The brownie can be prepare up to 24 hours in advance. Cut the brownie into cubes.
For the easy chocolate mousse: In a bowl gently melt the chocolate in the microwave or over a Ban Marie. Set aside to cool.
Using electric mixer or a stand mixer whip up the cream cheese until smooth and no lumps. Pour in the whipping cream and continue whipping until the mixture becomes thick. This is the base for your mousse.
Take a spoonful of the cream cheese and quickly mix it into the melted chocolate then swiftly fold the chocolate mixture into the rest of the cream cheese. You will want to do this fast because the chocolate will start to stiffen quickly once added to the creamy mix.
Once the melted chocolate is fully incorporated, place in the fridge until needed. It will last for up to 3 days. Whip the second measurement of whipping cream until it reaches soft peaks. No need to add any sugar or flavour to it. Set in the fridge until needed. It id goes soft while resting you can whip it up again to stiffen.
Begin layering the trifle: Lay half the brownie cubes into a trifle serving glass dish. Compress slightly so that there are no gaps. Spread half the chocolate mousse over the brownies. Top the mousse with the raspberries and half the whipped cream.
Repeat he layering and garnish with chocolate curls or cocoa powder and serve.
This trifle can be made hours in advance or refrigerate up to overnight until serving.
For the easy chocolate mousse: In a bowl gently melt the chocolate in the microwave or over a Ban Marie. Set aside to cool.
Using electric mixer or a stand mixer whip up the cream cheese until smooth and no lumps. Pour in the whipping cream and continue whipping until the mixture becomes thick. This is the base for your mousse.
Take a spoonful of the cream cheese and quickly mix it into the melted chocolate then swiftly fold the chocolate mixture into the rest of the cream cheese. You will want to do this fast because the chocolate will start to stiffen quickly once added to the creamy mix.
Once the melted chocolate is fully incorporated, place in the fridge until needed. It will last for up to 3 days. Whip the second measurement of whipping cream until it reaches soft peaks. No need to add any sugar or flavour to it. Set in the fridge until needed. It id goes soft while resting you can whip it up again to stiffen.
Begin layering the trifle: Lay half the brownie cubes into a trifle serving glass dish. Compress slightly so that there are no gaps. Spread half the chocolate mousse over the brownies. Top the mousse with the raspberries and half the whipped cream.
Repeat he layering and garnish with chocolate curls or cocoa powder and serve.
This trifle can be made hours in advance or refrigerate up to overnight until serving.
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