"Don't be too hard on yourself if you decide to just make the brownie and leave it at that, because believe me, it's a good brownie! If you fancy making something indulgent and showstopping, though, this is it."
- Graham Herterich
Welcome to our kitchen!
This triple chocolate brownie trifle dessert (what a mouthful) is just what the doctor ordered when you want to let someone know how much you're appreciating them.
Homemade brownies boasting 3 different types of chocolate make up the base of this decadent dessert, followed by a layer of smooth chocolate custard, and then finally, a light, fluffy whipped cream on top.
Finish it off with your favorite crushed chocolate topping (we recommend Whoppers) and every bite will be a perfect balance of flavor and texture.
Learn more about cooking with kids.
If you like this triple chocolate brownie trifle, try the bread pudding, strudel, putizza, mooncake, red velvet cake cookies, and picarones.
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This triple chocolate brownie trifle recipe is from Bake: Traditional Irish Baking with Modern Twists by Graham Herterich.
Inside Dee Laffan talks about the modern landscape of Irish food:
To comprehend where the influences and trends in Ireland are coming from, we need to take a deeper look at our growth in cultural diversity over the past few decades. Ireland's journey with immigration is still in its infancy, yet it has had a rapid growth spurt since the late 1990s. We went from a country of emigration to a country of immigration as we encouraged people to move here to sustain our Celtic Tiger economy...
The rise in immigration has naturally led to a change in our foodscape, from restaurateurs and chefs to growers, producers and of course the products on our supermarket shelves.
At the time of writing, a significant number of Ireland's Michelin-starred chefs hail from afar, including England, Finland, Japan, the Netherlands and Turkey; some of the best bakers in the country are from Argentina, Brazil, Hong Kong, Poland and Syria; Korean growing methods are being adopted by vegetable producers; top-quality Irish charcuterie - chorizo, bresaola and salami - is widespread; Ireland's first Mexican cookbook has been published; Irish Wagyu beef and buffalo mozzarella are now a specialty; a Malawi sauce range is being produced in Ireland and a Chinese-style peanut rayu has the foodie nation addicted; and Ireland has its first Ethiopian restaurant in Dublin. It's an exciting time!
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Top Tip
If making beforehand, assemble the trifle and keep it chilled until you're ready to serve. Decorate with the crushed chocolate just before serving.
How to Make Triple Chocolate Brownie Trifle
Ingredients
- butter - you'll need plenty of butter for the triple chocolate brownie
- chocolate chips - a mix of dark chocolate, milk chocolate, and white chocolate create the perfect brownie while the custard requires milk chocolate only
- flour - any all-purpose flour will work. We like Jovial's einkorn flour
- cocoa powder
- eggs - this recipe calls for eggs to make the brownies and egg yolks for the best chocolate custard
- sugar - we used Truvia but you can use whatever works for you
- cornflour
- milk
- cream - whipped cream makes up the top layer of this decadent dessert
- Irish cream liqueur (optional)
- chocolate pieces - crush up your favorite chocolate candy; we recommend Whoppers
Equipment
- apron
- prep bowls
- kitchen scale
- measuring spoons
- measuring cup
- flour sifter
- stand mixer or hand mixer
- spatula
- small saucepan
- baking dish
- learning tower (as needed)
Melt the Dark Chocolate and Butter
Wash your hands with soap and water. Preheat the oven to 320 degrees Fahrenheit, 160 degrees Celsius. Use the scale to weigh out your ingredients and organized by dessert component: brownie, chocolate custard, and whipped cream.
Melt the butter in a small saucepan over low heat. Turn off the stove.
Add the dark chocolate chips. Stir to melt the chocolate and mix it with the butter. Let it cool to room temperature.
Sift the Flour and Cocoa Powder
Use a sifter to sift the flour and cocoa powder together.
Whisk the Eggs & Sugar Together
Use a stand mixer with a whisk attachment to whisk the eggs and sugar together. The mixture should look thick and creamy and doubled in size when finished.
Stir in Milk Chocolate and White Chocolate & Bake
Pour the chocolate mixture into the egg mixture and use a large spoon or spatula to fold it in gently. Gently fold in the flour mixture and the remaining chocolate chips for the brownie.
Transfer to a baking dish. Bake for 20 - 25 minutes. Graham says the brownie should appear slightly shiny and feel like a sheet of paper on top.
Turn off the oven when finished. To make the trifle, continue to the next step or enjoy your brownie when it cools.
Make a Paste for the Custard
Combine the sugar, cornflour, cocoa powder, egg yolks, and 2 tablespoon of milk in a bowl. It should form a paste.
Heat Up the Remaining Milk & Combine with the Paste
Add the remaining milk to a small saucepan and heat over medium-high. Just before it boils, pour the hot milk into the paste. Mix it together.
Transfer the mixture back to the saucepan. Slowly bring it to a boil. Turn off the stove when finished.
Combine with the Milk Chocolate
Stir in the chocolate chips and stir until they have melted completely. Transfer the custard to a clean bowl. Graham recommends placing a piece of plastic wrap on the surface of the custard to prevent a film from forming.
Make the Whipped Cream
While the custard cools, make the whipped cream. Whisk together the cream, sugar, and Irish cream liqueur if using.
Assemble the Trifle
To assemble the trifle, cut the brownie into slices. Place the brownie slices at the bottom of a clean bowl. If you're using liqueur, drizzle some on top. Add the chocolate custard over the brownie. Top with whipped cream. Decorate the trifle with the crushed chocolate pieces and enjoy!
free recipe!
Triple Chocolate Brownie Trifle
Triple chocolate brownies, smooth chocolate custard, whipped cream, & chocolate candy topping!
Free Brownie Trifle Recipe for Pre-Readers & Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
Montessori Continent Boxes
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Triple Chocolate Brownie Trifle
Equipment
- Silicone Spatula
Ingredients
Brownie Layer
- 185 g butter plus extra for greasing
- 185 g dark chocolate chips
- 85 g plain flour
- 40 g cocoa powder
- 3 eggs medium, beaten
- 275 g caster sugar
- 50 g milk chocolate chips
- 50 g white chocolate chips
Chocolate Custard Layer
- 50 g caster sugar
- 30 g cornflour
- 15 g cocoa powder
- 2 egg yolks medium
- 500 mL milk
- 100 g milk chocolate chips
Whipped Cream Layer
- 500 mL cream
- 25 g icing sugar
- 4 tablespoon Irish cream liqueur plus extra for assembling (optional)
To Decorate
- chocolate pieces such as Flake, crushed Maltesers, Whoppers, etc.
Instructions
- Melt the Dark Chocolate and Butter: Wash your hands with soap and water. Preheat the oven to 320 degrees Fahrenheit, 160 degrees Celsius. Use the scale to weigh out your ingredients and organized by dessert component: brownie, chocolate custard, and whipped cream. Melt the butter in a small saucepan over low heat. Turn off the stove. Add the dark chocolate chips. Stir to melt the chocolate and mix it with the butter. Let it cool to room temperature.
- Use a sifter to sift the flour and cocoa powder together.
- Whisk the Eggs & Sugar Together: Use a stand mixer with a whisk attachment to whisk the eggs and sugar together. The mixture should look thick and creamy and doubled in size when finished.
- Stir in Milk Chocolate and White Chocolate & Bake: Pour the chocolate mixture into the egg mixture and use a large spoon or spatula to fold it in gently. Gently fold in the flour mixture and the remaining chocolate chips for the brownie. Transfer to a baking dish. Bake for 20 - 25 minutes. Graham says the brownie should appear slightly shiny and feel like a sheet of paper on top. Turn off the oven when finished. To make the trifle, continue to the next step or enjoy your brownie when it cools.
- Make a Paste for the Custard: Combine the sugar, cornflour, cocoa powder, egg yolks, and 2 tablespoon of milk in a bowl. It should form a paste.
- Heat Up the Remaining Milk & Combine with the Paste: Add the remaining milk to a small saucepan and heat over medium-high. Just before it boils, pour the hot milk into the paste. Mix it together. Transfer the mixture back to the saucepan. Slowly bring it to a boil. Turn off the stove when finished.
- Combine with the Milk Chocolate: Stir in the chocolate chips and stir until they have melted completely. Transfer the custard to a clean bowl. Graham recommends placing a piece of plastic wrap on the surface of the custard to prevent a film from forming.
- Make the Whipped Cream: While the custard cools, make the whipped cream. Whisk together the cream, sugar, and Irish cream liqueur if using.
- Assemble the Trifle: To assemble the trifle, cut the brownie into slices. Place the brownie slices at the bottom of a clean bowl. If you're using liqueur, drizzle some on top. Add the chocolate custard over the brownie. Top with whipped cream. Decorate the trifle with the crushed chocolate pieces and enjoy!
Notes
- The same amount of sugar or other sweeteners can be substituted for stevia
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/triple-chocolate-brownie
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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