Wednesday, January 27, 2010

Chocolate Mousse Brownie Trifle

I truly LOVE baking and baking something that taste great and looks beautiful is even better!!
This recipe isn't as simple as my usual recipes, but the results are MUCHO YUMMO!!
Chocolate Mousse Brownie Trifle

1⁄3 cup plus 1⁄4 cup sugar
1 1⁄2 Tbsp cornstarch
1 1⁄2 cups 2% lowfat milk
3 yolks from 3 large eggs
12 oz (2 cups) semisweet chocolate chips
1 tsp vanilla extract
3 3⁄4 cups heavy (whipping) cream
3 Tbsp amaretto (almond-flavor liqueur)
2 boxes (11 oz each) brownie bites
16 oz strawberries, quartered if large, halved or whole if smaller
Garnish: sliced almonds, toasted

1. Have ready a 3 1⁄2- to 4-qt clear-glass bowl, preferably straight-sided.

2. Mousse: Mix 1⁄3 cup sugar and the cornstarch in a medium saucepan. Stir in 1⁄2 cup milk with a whisk to blend, taking care to get into corners of pan. Whisk in remaining 1 cup milk, then the yolks.

3. Stir gently with whisk over medium heat 5 to 7 minutes until boiling and thickened. Reduce heat to medium-low; stir 2 to 3 minutes longer. Remove from heat.

4. Stir in chocolate chips until melted, then the extract. Place plastic wrap directly on surface to prevent skin from forming. Refrigerate 1 hour, or until cold.

5. Beat 2 cups cream in a large bowl with mixer on high speed until soft peaks form when beaters are lifted. Fold in chocolate mixture until well blended. Refrigerate Mousse while proceeding.

6. Beat remaining 1 3⁄4 cups cream, 1⁄4 cup sugar and the amaretto in a large bowl with mixer on high speed until stiff peaks form when beaters are lifted.

7. Cut half the brownies in half horizontally, the rest in half diagonally. Keep separate.

8. To assemble: Spread 2 cups Mousse in serving bowl. Place half the rectangular brownies in a row against sides. Arrange 10 brownie triangles on Mousse. Spread top with 1 1⁄2 cups cream; press remaining rectangular brownies around sides. Scatter 1 cup strawberries on top. Repeat cream, berry and Mousse layers. Top with remaining brownie triangles, cream and berries. Sprinkle with almonds. Cover with plastic wrap and refrigerate at least 1 hour.

Planning Tip: Can be made up to 1 day ahead. Refrigerate covered.
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1 comment:

Jamie Cooks It Up! said...

Oh my....this looks wonderfully delicous! Your photo is beautiful. Found you through sits.
Have a great day!
PS, mine are spectacular as well.