Simone's Kitchen

Chocolate trifle; challenge 1

Chocolate trifle | insimoneskitchen.com

Well…. here it is; my first attempt to replicate the original photo from the Delicious…. As you can very clearly see I did not have the same props, as I could not find them on short notice. So the glasses where a little taller which had a result on the layers and the plates where also not the same (bigger and different color). So that all had an effect on the end-result obviously.

challenge1
If you compare the original photo with mine I am not too unhappy with the endresult…:) The original does not have that slightly blue cast which the scan has for some reason. Not sure why that happened..
The taste of this (rather heavy) dessert is fantastic! Not something you want to eat after a heavy meal though… The chocolate that I used is quite bitter as I used a cacao content of more then 70%. I can’t remember wether it was 80 or 85%… I might try a little less cacao content for next time, although it does go quite well. I was a bit worried that it would get too sweet, but it didn’t due to the chocolate and the fact that you really don’t use much sugar anyway in the recipe…
I am sure you are now all dying to try this recipe as well so here are the details!
Chocolate trifle | insimoneskitchen.com

Chocolate trifle
Ingredients
  • 350 gr chocolate brownies of good quality I am not sure why you would need 350 gr as I only used about 150 gr for the 6 smaller ones. Could be different for the larger version
  • 60 ml kahlua or different kind of coffee liquer
  • 275 gr dark chocolate of good quality in pieces
  • 3 eggyolks
  • 1,5 tbsp sugar
  • 1 tsp cornstarch
  • 600 ml double cream
  • 150 gr white chocolate in pieces
  • 30 gr walnuts roasted and coarsely chopped
Instructions
  1. Make chunks of the brownies and spread them over the bottom of the bowl of over the 6 smaller bowls. The large bowl needs to be 1,5 ltr content, the smaller ones 250 ml.
  2. Sprinkle with kahlua and leave to set.
  3. Put the pieces of dark chocolate in a heatresistant bowl above a pan with softly boiling water. Make sure the water does not touch the bowl!
  4. Leave to melt and stir the chocolate untill smooth.
  5. Take the bowl of the pan and spoon by spoon add 225 ml hot boiling water so you will get a thick chocolate sauce (don't add more then one tablespoon at a time, as otherwise the chocolate will start to split and become grainy)
  6. Pour the sauce over the brownies and put the bowl(s) for 2 hours in the fridge.
  7. Whisk the eggyolks, sugar and maizena to a thick and light creamy mixture.
  8. Heat 300 ml of the cream in a pan at middlehigh fire untill it is almost cooking. While stirring add this to the egg-mixture. Put the custard back into the pan and heat for about 2-3 minutes untill it starts to bind. Don't let it boil.
  9. Put 100 gr of the white chocolate in a heat-resistant pan. Pour the custard over it and stir untill the chocolate is melted. Leave to cool completely and pour over the bowls with the brownies and chocolate. Put back in the fridge for another 2 hours.
  10. Put the remaining 50 gr of white chocolate together with the walnuts in a kitchenmachine and chop them finely with the pulse button.
  11. Whisk the remaining cream to soft peaks and spoon in the walnut-mixture.
  12. Put it on top of the trifle and let it rest in the fridge for at least another 2 hours. Garnish with chocolate curls if you want.

I did struggle with making the chocolate curls and ended up with shavings. I think it was too cold after I had melted it; I am not sure… Anyone has any good tips for making proper curls?

Chocolate trifle | insimoneskitchen.com

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