Chocolate brownie trifle
- Tony's Chocoloney
- Apr 23
- 2 min read
Homemade trifle was a regular part of my life growing up, and still is.
Let me explain…I could produce a league table of all the types of trifles I have troughed.
The good, the bad, the messy.
Every year, I still have trifle on Christmas day, it’s good, it’s bad and messy. My trifle memories will blow your mind. But for now….
Credit and permission to share: Tony’s Chocolonely
When life gives you leftover Xmas choccy.. make Tony's Chocolonely chocolate brownie trifle.
You will need
Ingredients:
600ml double cream
2 teaspoons vanilla extract (cream)
1 Tony’s Rainbow Tasting Pack
1 litre custard
150g melted butter
250g sugar
80g cocoa powder
2 teaspoon vanilla extract (brownie)
1/4 teaspoon fine sea salt
2 eggs
80g plain flour
Recipe (aka.. where the magic happens)
To make the brownie, preheat the oven to 160. In a bowl, combine the melted butter, cocoa powder and sugar. Stir in the eggs one at a time followed by the vanilla, salt and plain flour
Roughly chop the Tony’s milk chocolate hazelnut, dark almond sea salt and milk almond honey nougat bars, then stir them into the brownie batter
Transfer the brownie batter into a greaseproof lined tin and spread it evenly to the edges of the pan. Bake at 160 for 20 mins!
While the brownies are cooling, heat the custard into a pan over a medium heat. Break in the Tony’s dark chocolate 70% and milk chocolate bars. Stir continuously until the chocolate has fully melted
Once the brownies have cooled, cut them into bite sized squares and transfer into your trifle bowl. Pour the chocolate custard over the brownies and leave this to cool before transferring into the fridge to set for another couple of hours.
When you are ready to serve the trifle, whisk up the cream with vanilla until soft peaks form
Spread this evenly over the custard layer and finish off with shavings of chocolate using the Tony’s caramel sea salt choco bar. Now time to scoff
