Gluten Free Chocolate Brownie Trifles Recipe
We’ve re-imagined the traditional trifle with these chocolate creations.
With our gluten free milk chocolate brownies as a base, they’re topped with a luxurious chocolate custard and plenty of whipped cream.
This recipe makes six individual servings, but you could instead make one large trifle for a showstopping dinner party pud.
Suitable for gluten free
Ingredients
- 6 x Honeybuns Milk Chocolate Brownies
- 500ml ready made chilled custard
- 100g dark chocolate, finely chopped
- 500ml double cream
- Your choice of decoration (we used buttons and caramel chips)
Method
- First, make the chocolate custard. Heat together the chopped chocolate and custard in a saucepan over a low heat and stir gently until the chocolate has melted into the custard. Set aside to allow to cool slightly.
- Meanwhile whip the double cream with a handheld mixer until it’s thick and holds its shape.
- Chop the gluten free brownies into small chunks and split between six dessert glasses. Add a layer of the chocolate custard to each glass to cover the brownies, then pop into the fridge for 15 minutes or so to firm up the custard slightly.
- Next, top each trifle with a generous scoop of the whipped cream. You can pipe it on if you’re feeling fancy!
- Scatter over your choice of decorations, then chill until serving. Best eaten on the same day – but it’s unlikely that they’ll last very long anyway!
If you like chocolate, why not try our Peppermint Chocolate Cake?
