My bestest friend in the whole wide world turned 30 last week. To celebrate this momentous occasion I made a sinfully decadent dessert in her honor.  Sadly for her and my waist line we are living on different continents so she will not actually get to eat any of the trifle but I know she appreciates the thought. This is no ordinary trifle you would have on a Sunday afternoon, this a celebration trifle. So I made it in gigantic proportions, Rachel would have wanted it that way. So there’s nothing left for me to do but man up and plow my way through several pints of this sinful sweet. I’m just that good of a friend. You could also make smaller portions of it like I showcased above if your friends have smaller appetites than mine. Happy Birthday Rachel, this one is for you!

Ingredients

Brownie Base

1 box of brownie mix

100g white chocolate chips

100g milk chocolate chips

2 tablespoons of peanut butter (optional)

Chocolate custard

6 egg yolks

1 egg

75g white sugar

25g of flour

4 teaspoons of corn flour / cornstarch (I got mine at the bakery mart)

500ml of milk

1 tablespoon of Vanilla syrup

A few drops of vanilla extract (you can use the extract, the syrup or a vanilla pod)

150g of milk chocolate

Topping

1 pint of whipping cream

Grated chocolate for decorating

Directions 

To make the brownie I just used a regular box which I pimped up a bit, full directions are in my Brownie post. If you want an even easier option you could just use some muffins or regular chocolate sponge, however I think the brownie makes it extra special and indulgent. Make the brownie mix according to the directions, (On the Tous le jour box you just add water and mix in a bowl). Mix in the chocolate chips along with the peanut butter if you’re using it. Stir to combine everything then transfer to a cake tin or if you don’t have one a disposable foil dish you can buy anywhere. Cook in the over for 15 – 30 minutes depending on how you prefer it (gooey or cakey). If you do not have an oven this brownie can also be cooked in the microwave for 3-4 minutes.

To make the chocolate custard I followed Raymond Blancs recipe for creme patissiere and just made a few small changes. Whisk your egg yolks and egg with the sugar until it has become a very pale yellow. Whisk in the flour and corn flour until it has combined then set aside. Heat the milk and vanilla on a low heat until it has just started to boil then take it off the heat and whisk for 30 seconds. Slowly mix the hot milk into the yolk and flour mixture until it has combined then pour it into a saucepan. Put the custard on a very low heat and whisk it continuously until it begins to thicken. This will happen all at once so make sure you keep an eye on it or it will curdle. Once its thickened into custard you can remove from the heat and stir in the chocolate until you have lovely chocolate custard. Sprinkle icing sugar on the top to stop a skin forming as you wait for it to cool.

Pour the custard on top of the brownie mixture and allow to set. Whip the cream until it has thickened and put it on top of the custard once it has been refrigerated. Top with chocolate sprinkles. You can make one giant trifle or lots of mini ones, its up to you. However only the large one will satisfy my friends lust for desserts. Voilá my celebration chocolate trifle, best dessert ever!

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