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.