350grchocolate brownies of good qualityI 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
60mlkahlua or different kind of coffee liquer
275grdark chocolate of good qualityin pieces
3eggyolks
1,5tbspsugar
1tspcornstarch
600mldouble cream
150grwhite chocolatein pieces
30grwalnutsroasted and coarsely chopped
Instructions
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.
Sprinkle with kahlua and leave to set.
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!
Leave to melt and stir the chocolate untill smooth.
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)
Pour the sauce over the brownies and put the bowl(s) for 2 hours in the fridge.
Whisk the eggyolks, sugar and maizena to a thick and light creamy mixture.
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.
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.
Put the remaining 50 gr of white chocolate together with the walnuts in a kitchenmachine and chop them finely with the pulse button.
Whisk the remaining cream to soft peaks and spoon in the walnut-mixture.
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.