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Prep time
30 minutes
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Cook time
1 hour
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Serves
6
Author Notes
Taken from here: https://bakerinretrograde.wordpress.com/2020/12/20/brownie-trifle/
for the purpose of saving. All credit is to original author.
Modified to use Trader Joe’s Gluten Free Chocolate Chip Brownie Mix for simplicity and accommodation. —Gabe Schilke
Ingredients
- Chocolate Diplomat Cream Layer
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1 cup
Milk
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1/2 tablespoon
Vanilla
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3
Egg yolks
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1/3 cup
Sugar
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1/8 cup
Cornstarch
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1/2 tablespoon
Unsalted butter
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1/4 cup
Chocolate chips
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1 1/2 cups
Heavy whipping cream
- Brownie and Whipped Cream Layers
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1
Box of Trader Joe’s Gluten Free Chocolate Chip Brownie Mix
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1 1/2 cups
Heavy whipping cream
Directions
- Chocolate Diplomat Cream Layer
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Add the milk to a medium saucepan, place over medium heat and bring to a boil.
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In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.
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Whisk the hot milk gradually into the egg mixture until incorporated.
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Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened. You know it is done when you can run a wooden spoon along the bottom of the saucepan, and it leaves a clean line.
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Remove from the heat and stir in the chocolate chips and butter until melted. Let cool slightly.
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Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill about an hour.
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Once chilled, whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.
Fold the whipped cream into the chocolate pastry cream.
- Brownie and Whipped Cream Layers
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Bake brownies according to the instruction on the box.
Whip the cream.
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For assembly:
In each glass, place alternating layers of brownie bits, chocolate diplomat cream, and whipped cream. Garnish with shaved chocolate on top.
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