Hazelnut Brownie Trifle Recipe
Raspberry Gel, Chocolate Sauce, Whipped Cream Dehydrated Raspberry, Tuile, Mint
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The best thing to pair and share with HAZELNUT BROWNIE TRIFLE
Ingredients
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Brownies
Raspberry Gel
Chocolate Sauce
Whipped Cream
Garnish
Method
Brownies
Prepare the Brownies
Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking dish.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in granulated sugar, brown sugar, eggs, and vanilla.
Mix in flour, cocoa powder, hazelnuts, and salt until just combined.
Pour the batter into the prepared baking dish and bake for 25-30 minutes. Let them cool completely before cutting into squares.
Raspberry Gel
Strain the mixture to remove seeds, then return to the saucepan. Sprinkle in agar-agar and boil for 1-2 minutes until dissolved.
Pour the mixture into a shallow dish and refrigerate until set.
Chocolate Sauce
Prepare the Chocolate Sauce
In a small saucepan, heat the heavy cream over medium heat until just simmering.
Remove from heat, add chopped dark chocolate and butter, stirring until smooth and glossy.
Whipped Cream
Make the Whipped Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
Whip until soft peaks form. Be careful not to overwhip.
Assemble the Trifle
Layer the Trifle
In a large trifle dish or individual glasses, layer brownie squares, raspberry gel, chocolate sauce, and whipped cream.
Repeat the layers until all ingredients are used, finishing with whipped cream.
Garnish with dehydrated raspberries, tuile cookies, and fresh mint leaves.