- 200g chocolate brownies (we love Gu)
- 3tbsp Kahlua, Tia Maria or Baileys
- 225g dark chocolate
- For the custard:
- 3 egg yolks
- 25g caster sugar
- 1tsp cornflour
- 1 x 284ml carton double cream
- 300ml double cream
- 75g hazelnuts or pecans, toasted and chopped
- chocolate curls, to decorate
- You will need
- 1 litre trifle dish
Break up the brownies and scatter over the base of the trifle dish, then sprinkle over the Kahlua.
Now make the chocolate layer. Break up the chocolate into small pieces and melt in a heatproof bowl over a pan of simmering water without letting the bowl touch the water. Remove from the heat. Boil the kettle and measure out 225ml boiling water. Add the water a dessertspoonful at a time to the chocolate and stir – it will thicken to become a sauce. Don’t rush this and add the water too quickly or the mixture will stiffen and curdle. Pour it over the brownies and place in the fridge to set for at least 2 hours.
For the custard, mix together the egg yolks, sugar and cornflour in a large bowl. Bring the cream just to the boil in a saucepan, then pour it over the egg yolk mixture, whisking all the time. Rinse out the pan with cold water, return the custard mixture to the pan and stir over a gentle heat until thickened; do not allow to boil. Pour the custard into a bowl, cover the surface with clingfilm to prevent a skin forming. When cool, place in the fridge and chill for 2 hours.
Once the chocolate layer has set, stir the custard well and pour over the chocolate layer. Return to the fridge to set for an hour.
Lightly whip the double cream and stir in the chopped nuts. Spoon the cream over the custard and return to the fridge until ready to serve. Decorate with chocolate curls.
The trifle will keep for 24 hours in the fridge – decorate a few hours before serving. You can keep the curls in a plastic box in the fridge layered with sheets of greaseproof paper until you are ready to serve the trifle. 100g (4oz) each of plain and white chocolate will make plenty of curls.