Boozy Chocolate Trifle recipe
This super easy Boozy Chocolate Trifle uses our famous Dark Chocolate and Orange Brownie (previously known as Heathcliff Brownie), meaning its quick to make and tastes just as delicious as it sounds! This might be gluten free but its definitely a dessert that everyone will enjoy.
Suitable for gluten free
Serves a large family (8-12 people) in a large trifle dish.
For a small trifle dish, halve the recipe and use a single layer of brownie.
Ingredients
500g good quality vanilla custard
100g dark chocolate chips
2 tbsp coffee
2 tbsp hot water
100mls + 2tbsp Cointreau
500ml double cream
25g icing sugar, plus extra for dusting
1 gluten free Dark Chocolate & Orange Brownie traybake (this brownie used to be called Heathcliff Brownie)
For the topping:
10g dark chocolate shavings
5g toasted almonds (optional)
1 orange, for zesting
Other toppings you could use include caramel, vanilla fudge, cranberries, cocoa powder, pistachios, hazelnuts.
Method
Firstly, in a pan or microwave, gently heat the custard and chocolate together until it has melted, then stir and leave to one side.
Mix the coffee and the hot water together and add the 2 tablespoons of orange Cointreau.
Next, mix the cream and remaining Contreau together.
Sift over the icing sugar and whip up until soft peaks are formed.
Using a large trifle dish, layer the bottom with half the traybake of brownie.
Squash the pieces down so that the bottom of the dish is completely covered and then spoon half the coffee/Contreau mix over the top.
Next, spoon half the chocolate custard over the brownie, followed by the other half of the Heathcliff traybake.
Drizzle the brownie with the rest of the coffee/Contreau mix, followed by the chocolate custard.
Dollop the cream on top and finish with the chocolate shavings, toasted almonds and orange zest. Dust with icing sugar before serving.
