Name: Chocolate Brownie Trifle (Gluten-Free, Grain-Free, Paleo-Friendly)
Prep time: 25 min
Cook time: 10 min
Ingredients: !For the Chocolate Pudding:; 1 13.5 oz/400ml can of coconut milk (divided use); 1/4 cup/48g coconut sugar; 1 teaspoon vanilla extract; Pinch of sea salt; 2 Tablespoons/12g tapioca starch; 3 Tablespoons/15g unsweetened cocoa powder; 2oz/56g bittersweet chocolate, chopped; !For the Chocolate Sauce:; 4oz/112 g bittersweet chocolate, chopped; 2oz/60 ml filtered water; Pinch of [sea salt } http://amzn.to/2k5G4dW]; !For the Brownie Trifles:; 1/2 batch of brownies (Add an extra egg to the batter for a richer more truffle-like brownie if desired), cut into small chunks; 1 batch of chocolate pudding (recipe below); 1 batch of chocolate sauce (recipe below); Chocolate shavings to garnish, optional

A chocolate filled trifle with layers of silky pudding, fudgy brownies and a rich chocolate sauce.

The thing about making brownies is that you usually don’t end up with very many left over afterwards, but if by chance you find yourself with an excess…brownie trifles are the answer.

Of course if I’m being honest I usually end up making an extra pan of brownies to make sure there are enough for both eating and trifle making because there’s really no good reason not to if I’m turning on the oven already.

You’ll be relieved to know that as far as desserts go, this trifle is pretty easy to make. A quick cooking pudding, a batch of these brownies and a super simple chocolate sauce is all you need. It’s all the layers that make trifles both easy and impressive.

Trifles are the sort of dessert you can throw together at the last minute as well, since you can prepare all the parts ahead of time and assemble when you’re ready.

As for the pudding, it’s soft and creamy, not too sweet with just enough chocolate to complement the brownies but not compete with them. You whisk it together in a matter of minutes on the stovetop then stash it away in the fridge until you need it. It has a satiny texture that’s pretty heavenly on its own but even better when layered with chunks of rich fudgy brownies.

The chocolate sauce if you can believe it is even easier, just good quality chocolate and water makes for an amazingly good chocolate sauce!

Now for the brownies, you can just make these triple chocolate brownies as is or add an extra egg to the batter for a richer resulting brownie that’s less fudgy and more truffle-like if you prefer.

Silky, fudgy and rich with layer upon layer of chocolate, this is pretty much everything a chocolate lover like me could ask for in a dessert. Enjoy!

Serves serves 4

Chocolate Brownie Trifle (Gluten-Free, Grain-Free, Paleo-Friendly)

Sylvie Shirazi

25 minPrep Time

10 minCook Time

35 minTotal Time

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Ingredients

For the Chocolate Pudding:

1 13.5 oz/400ml can of coconut milk (divided use)
1/4 cup/48g coconut sugar
1 teaspoon vanilla extract
Pinch of sea salt
2 Tablespoons/12g tapioca starch
3 Tablespoons/15g unsweetened cocoa powder
2oz/56g bittersweet chocolate, chopped

For the Chocolate Sauce:

4oz/112 g bittersweet chocolate, chopped
2oz/60 ml filtered water
Pinch of [sea salt } http://amzn.to/2k5G4dW]

For the Brownie Trifles:

1/2 batch of brownies (Add an extra egg to the batter for a richer more truffle-like brownie if desired), cut into small chunks
1 batch of chocolate pudding (recipe below)
1 batch of chocolate sauce (recipe below)
Chocolate shavings to garnish, optional

Instructions

Make the Chocolate Pudding:

In a medium-sized saucepan, whisk together 2/3rds of the can of coconut milk along with the sugar, vanilla and salt over low heat. Bring just to a simmer, do not boil.
Meanwhile in a separate bowl, whisk together the remaining coconut milk, along with the tapioca starch and cocoa powder until smooth.
Slowly add the cocoa mixture to the hot milk while whisking vigorously. Continue whisking over low heat until pudding thickens (about 2-3 minutes). Whisk in chopped chocolate until smooth. Remove from heat. Place pudding in a blender on high until smooth and creamy.
Pour into a covered heat proof container and place in fridge to chill for at least 2 hours.

Make the Chocolate Sauce:

Place chocolate water salt in a heatproof bowl over a saucepan of barely simmering water and whisk until the chocolate is melted. Remove from heat and let cool.

Make the Trifle:

Fill small serving glasses with a layer of pudding, top with a layer of brownie chunks and a drizzle of chocolate sauce. Repeat for a second layer and garish with chocolate curls if desired to serve.

Notes

Gluten-Free, Grain-Free, Paleo-Friendly, Vegetarian

http://gourmandeinthekitchen.com/gluten-free-chocolate-brownie-trifle/

gourmandeinthekitchen.com

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