This last weekend was the birthday of a good friend who has a love for trifle. In my book trifle is a layered dessert using cake, fruit, custards and occasionally jello. The first trifle recipe was published in England in 1596 and since then it’s gone through numerous variations and varieties. This particular version is a chocolate lovers delight.
Decadent Brownie Trifle
1 large sheet of brownies (this can be from a box or from scratch, but you’ll want at least a 9×13 dripper pan full) cut into squares
1 large batch chocolate pudding, divided (Scratch recipe below, though a large box of jello will do in a pinch)
1 batch Ultra Gel Whipping Cream, divided (below)
6 ounce blueberries
1 pound strawberries, sliced
3-4 bananas, sliced
1 small bar dark chocolate, shaved – garnish
Combine half of the pudding and half of the whipping cream to make a light chocolate mousse. This will be one of the layers.
Layer brownies, fruit, pudding, brownies, fruit, mousse, brownies fruit, whipping cream, garnish with fruit and shaved chocolate bar. Keep cold until serving.
Ultra Gel Whipping Cream
1 pint whipping cream
1/2-3/4 cup powdered sugar (to taste)
1/8 tsp salt
1 tsp vanilla
1 tsp Ultra Gel
Place cold cream into the bowl of an upright stand mixer, or a glass bowl with a hand mixer. Whip cream until it just begins to thicken. Add all ingredients while continuing to whip. When the mixture is thick and frothy remove from bowl and refrigerate upto a week. Do NOT over beat.
Ultra Gel Chocolate Pudding
2 cups cold milk
3/4 cups sugar
1/2 tsp vanilla
6 Tbl Ultra Gel
1/2 cup chocolate chips
Combine milk, sugar, salt and vanilla until sugar is dissolved. Gradually add Ultra Gel, stirring with wire whisk. Microwave for 2-3 minutes, add chocolate and stir to melt. Microwave additionally 1-2 minutes at a time until chocolate is melted through smooth. Serve warm, or cool.