Triple Chocolate Trifle With Raspberries
FOR THE BROWNIES
1 cup plus 2 tablespoons butter
3 ounces finely chopped unsweetened chocolate
1/2 cup cocoa powder
2 1/2 cups granulated sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
FOR ASSEMBLY
1/2 cup granulated sugar
8 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
5 ounces bittersweet chocolate (1 cup)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup confectioner's sugar
1 pint fresh raspberries
TO MAKE THE BROWNIES:
Preheat oven to 350 degrees and grease a 9 x 13 pan. (I used my perfect brownie pan)
In a large saucepan, melt butter. Remove the pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar.
Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
Pour batter into prepared pan and bake about 25 minutes. Transfer pan to a rack to cool.
TO MAKE THE CUSTARD:
In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened. (Do not let it boil)
In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. Let cool slightly.
Melt 5 ounces chopped chocolate (or chips) with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set.
**Pudding and brownies can be made up to 5 days ahead
Just before assembling, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 confectioner's sugar until it forms soft peaks.
TO ASSEMBLE
Cut brownies into 1 inch squares. Fit a layer of brownie squares in bottom of a trifle bowl.
TO MAKE THE CUSTARD:
In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened. (Do not let it boil)
In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. Let cool slightly.
Melt 5 ounces chopped chocolate (or chips) with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set.
**Pudding and brownies can be made up to 5 days ahead
Just before assembling, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 confectioner's sugar until it forms soft peaks.
TO ASSEMBLE
Cut brownies into 1 inch squares. Fit a layer of brownie squares in bottom of a trifle bowl.
Top with pudding,
raspberries,
and whipped cream.
Repeat layering until all ingredients have been used.
Chocolate lovers, BEWARE!!
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