BROWNIES
½ quantity of any chocolate brownie mix
CUSTARD
500ml (2 cups) milk
30ml (2 T) custard powder
30ml (2 T) sugar
CHOCOLATE MIXTURE
300g (10. oz) dark chocolate
80ml (⅓ cup) cream or milk
WHITE AND DARK CHOCOLATE MOUSSE
375ml (1.5 cups) thick cream, beaten
175ml (0.75 cup) thin cream, beaten
300g (10. oz) white chocolate
PREPARATION TIME: 30 minutes
COOKING TIME: 40 minutes
BROWNIES
Bake Brownies according to brownie mix instructions
CUSTARD
Heat three-quarters of the milk in a pot. Whisk the custard powder, sugar and remaining milk together in a separate jug. When milk is heated, whisk in the custard mixture and bring to a low boil, whisking all the time, ensuring that it does not catch at the bottom of the pot. Whisk until thickened. Remove from stove, cover with a layer of wax paper and cool.
CHOCOLATE MIXTURE
Melt the chocolate and cream together. Set aside.
WHITE AND DARK CHOCOLATE MOUSSE
Beat the thick cream with 125ml (½ cup) thin cream until stiffened. Set aside. Then melt the chocolate with 60ml (¼ cup) thin cream and fold into the whipped cream. Divide mixture in half, setting half aside for the white mousse. Stir half of the chocolate mixture into the white to make a dark mousse. Set aside.
TRIFLE
Break up the brownies. Place at the bottom of a glass bowl. Layer up with half the mixtures as follows: chocolate mixture, custard, dark chocolate mousse, white chocolate mousse. Repeat.
Decorate with whipped cream, strawberries and grated chocolate if desired.
CHEF’S TIP: This can be made earlier in the day and refrigerated.
Serves 6
