Ingredients:
- 1 cup (227g) unsalted butter, cut into cubes
- 1 cup (200g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- ¾ cup (75g) unsweetened cocoa powder
- ½ teaspoon kosher salt (2.5 ml)
- 1 teaspoon pure vanilla extract (5 ml)
- 3 large eggs
- ½ cup (60g) all-purpose flour
- ½ cup (85g) semi-sweet chocolate chips
- 8 ounces (225g) semi-sweet chocolate, finely chopped
- 1 cup (237ml) heavy cream
- 2 large egg yolks
- 2 tablespoons (30ml) granulated sugar
- ¼ teaspoon kosher salt (1.25 ml)
- 1 teaspoon pure vanilla extract (5 ml)
- 2 cups (473ml) heavy cream
- ¼ cup (50g) confectioners' sugar
- 2 tablespoons (30ml) chocolate liqueur (e.g., Baileys, optional)
- 1 pint (2 cups/450g) fresh raspberries
- Chocolate shavings, for garnish (optional)
Instructions:
- Bake the Brownies: Prepare brownie batter according to recipe. Bake until just set, let cool completely.
- Make the Chocolate Mousse: Melt chocolate and cream in a double boiler or heatproof bowl. Whisk egg yolks, sugar, and salt in a separate bowl. Temper egg mixture into chocolate mixture. Stir in vanilla. Chill until set.
- Prepare the Whipped Cream: Whip heavy cream and confectioners' sugar until soft peaks form. Gently fold in liqueur, if using.
- Assemble the Trifle: Cut brownies into bite-sized pieces. Layer brownie pieces in the bottom of the trifle bowl. Top with a layer of raspberries. Spread a layer of chocolate mousse over the raspberries. Spread a layer of whipped cream over the mousse. Repeat layers, ending with a layer of whipped cream. Garnish with chocolate shavings (optional).
- Chill: Cover the trifle and chill for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve: Spoon and serve. Prepare for rave reviews!