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    Triple Chocolate Trifle with Raspberries

    clock-icon240 minutes
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    Pixicook editorial team

    A decadent dessert layering rich brownies, smooth chocolate pudding, airy chocolate whipped cream, and tart fresh raspberries.

    Ingredients for Triple Chocolate Trifle with Raspberries

    units in
    USchevron
    units in
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    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Unsalted Butter

    cups

    Substitute chevron-down

    Unsweetened Chocolate, finely chopped

    0 oz

    Substitute chevron-down

    Cocoa Powder, sifted

    cups

    Substitute chevron-down

    Granulated Sugar

    cups

    Substitute chevron-down

    Eggs, beaten

    each

    Substitute chevron-down

    Vanilla Extract

    tablespoons

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Cornstarch

    tablespoons

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Bittersweet Chocolate, finely chopped

    0 oz

    Substitute chevron-down

    Confectioners’ Sugar, sifted

    cups

    Substitute chevron-down

    Fresh Raspberries

    cups

    Substitute chevron-down

    How to Make Triple Chocolate Trifle with Raspberries

    1. Prepare the Brownie Base

    Preheat your oven to 350°F (175°C) and grease a 9 × 13-inch baking pan. Melt the unsalted butter in a saucepan over low heat. Stir in the finely chopped unsweetened chocolate until smooth and combined.

    2. Mix Brownie Ingredients

    In a separate bowl, combine the sifted cocoa powder and granulated sugar. Add the beaten eggs and vanilla extract, stirring well. Gently fold in the all-purpose flour and kosher salt. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out with moist crumbs. Let it cool and, if desired, brush with cognac, rum, or bourbon.

    3. Prepare Chocolate Pudding

    Mix granulated sugar, sifted cocoa powder, cornstarch, and a pinch of salt in a bowl. Gradually whisk in whole milk. In a saucepan, bring milk and heavy cream to a gentle boil and slowly add to the cocoa mixture, whisking constantly. Return to the saucepan and cook until thickened.

    4. Finish the Pudding

    Whisk egg yolks in a bowl and gradually add the thickened chocolate pudding, whisking continuously. Cook over medium heat until it thickens further. Remove from heat and stir in the finely chopped bittersweet chocolate, unsalted butter, and vanilla extract. Chill for at least 3 hours with plastic wrap pressed directly onto the surface.

    5. Make Chocolate Whipped Cream

    Beat heavy cream with sifted cocoa powder and confectioners' sugar until soft peaks form.

    6. Assemble the Trifle

    Cut brownies into bite-sized pieces and layer in a trifle bowl. Add a layer of chocolate pudding, chocolate whipped cream, and sprinkle fresh raspberries. Repeat layers as desired. Chill for up to 24 hours before serving.

    Pitfalls and tips

    Layer in the correct order and proportions

    cake, custard, raspberries, and repeat, finishing with whipped cream and arranged raspberries on top.


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