Salted Caramel, Brownie Trifle - Gemma's Bigger Bolder Baking Ep 4 - Gemma Stafford
SUBSCRIBE HERE:
PRINT & SHARE the recipe:
JUST RELEASED! Butter Pecan Ice Cream Cake:
Hi Bold Bakers! It's Gemma with a favorite over-the-top recipe that I hope you'll love--my decadent Trifle recipe. It's layers of homemade salted caramel sauce, fudge brownies, caramel mousse, whipped cream & a rich chocolate sauce. I like to make mine in a giant glass Trifle dish but you can make it as big and bold as you'd like. Enjoy! And let me know if there are any bold baking ideas you'd like to see on Bigger Bolder Baking!
FOLLOW ME HERE, FELLOW BOLD BAKERS
PINTEREST
TWITTER
FACEBOOK
INSTAGRAM
FULL RECIPE BELOW:
FUDGE BROWNIE, SALTED CARAMEL TRIFLE
INGREDIENTS
FUDGE BROWNIE
4 Tbsp cold and unsalted butter
10 oz Good quality chocolate (72% cocoa solids)
1 1/2 Cups Firmly packed brown sugar
4 Whole Eggs, beaten lightly
2 tsp vanilla extract
1 1/2 Cups A.p flour
1/2 tsp Kosher salt
SALTED CARAMEL SAUCE
1 cup granulated sugar
Enough water to cover the sugar
6 Tablespoons (90g) unsalted butter, cut up into 6 pieces*
1/2 cup heavy cream
1/2 teaspoon salt
SALTED CARAMEL MOUSSE
1 cup Salted Caramel Sauce (above recipe)
2 Tblsp granulated sugar
2 packs (1 lb) Cream cheese, at room temperature
3 cups heavy cream, cold
CHOCOLATE SAUCE
8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
1 cup heavy cream
METHOD
First layer to make is the fudge Brownies:
1. Preheat the oven to 350oF. Grease and line a 13x9 inch baking pan
2. Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
3. Stir in the eggs, vanilla, flour and salt
4. Pour Brownie mix into the prepared tin and bake for 25 minutes. Take care not to over bake or they can be dry, and not fudgy
5. When baked, set aside to go cold until needed
6. The brownies freeze really well if you don't eat them all at once
For the Salted Caramel Sauce:
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
SALTED CARAMEL MOUSSE
1. Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
2. Add in the reserved salted caramel sauce and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
3. Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
4. Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to.
5. Place the other bowl of cream in the fridge until assembly of the trifle.
CHOCOLATE SAUCE
1. Heat the cream
2. Pour over the chopped chocolate and whisk until smooth. Set aside.
ASSEMBLING THE TRIFLE!!!
1. In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream.
2. Next, spoon over the Salted Caramel sauce to moisten the brownie.
3. Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
4. Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
5. Lastly spoon on the whipped cream layer all the way to the edges.
6. Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
7. To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
8. Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.
Phil Vickery’s Festive Chocolate and Cherry Trifle | This Morning
Phil's back in the kitchen to serve up his ultimate showstopper - a Chocolate and Cherry Christmas trifle. Layers of soft swiss roll, creamy white chocolate custard and tart cherries make the perfect indulgent Christmas dessert.
Broadcast on 15/12/2023
Subscribe now for more!
Stream This Morning live, every weekday from 10am on ITVX ????
Like, follow and subscribe to This Morning!
Website:
Facebook:
Instagram:
TikTok:
Twitter:
Join us every weekday as we meet the people behind the stories that matter, chat to the hottest celebs, get the latest fashion trends, and cook up a storm with your favourite chefs!
And did we mention we have quite a few laughs along the way too?
#ThisMorning
Chocolate Trifle Recipe By SooperChef
Chocolate trifle, chocolaty treat for chocolate lovers. The smooth creamy texture of Chocolate Trifle will make your weekend more delightful. Try this simplest recipe, enjoy and share your feedback with us.
#ChocolateTrifle #Trifle #SooperChef
Ingredients:
Bisconni FLO chocolate cake (as required)
Chocolate shaving (for garnish)
Nuts chopped (for garnish)
Ingredients for butterscotch pudding:
1/2 cup Brown sugar
2 tbsp Cornstarch
1/2 tsp Salt
2 cup Milk
2 Egg yolks
1 tbsp Butter (melted)
1/2 tsp Vanilla extract
Ingredients for Coffee cream:
2 tbsp Powdered sugar
1 cup Cream cheese
1 cup Heavy cream
1 tbsp Coffee instant
Salt one pinch
Ingredients for Chocolate sauce:
1 cup Chocolate chip
1 cup Whipping cream
Directions for butterscotch pudding:
In a small saucepan, combine the brown sugar and salt. Add milk and egg yolks; stir until smooth.
Cook and stir for 3-4 minutes or until thickened.
Remove from the heat; stir in butter, cornstarch and vanilla.
Whisk again on low flame until sauce is thick.
Cover and refrigerate for 1-2 hours or until chilled. Pudding is ready.
Directions for coffee cream:
Stir together cream, coffee, cream cheese, sugar and salt in a medium bowl
Whisk until well combined and soft peaks form.
Directions for chocolate sauce:
On the double boiler pour over cream and chocolate chips.
Whisk them well until smooth in consistency.
Assembling:
Take a big glass bowl, layer Bisconni FLO chocolate cake at bottom.
Spread one layer of chocolate sauce then butterscotch pudding on top evenly.
Then spread another layer of Bisconni FLO.
Then spread chocolate sauce on top and sprinkle some chopped walnuts.
Add layer of coffee cream on top evenly.
Garnish with chocolate shavings, nuts and Bisconni FLO chocolate cake chunks on top.
Let it set in refrigerator for one hour at least before serving.
Preparation time: 10 minutes
Cooking time: 25 minutes
Serving: 4-5
چوکلیٹ کافی ٹرائفل ریسپی
اجزاء:
bisconni FLO Chocolate Cake حسبِ ضرورت
چوکلیٹ شیونگ گارنش کے لئے
اخروٹ گارنش کے لئے
بٹر سکوچ پڈنگ کے اجزاء:
براؤن شوگر آدھا کپ
کارن سٹارچ 2کھانے کے چمچ
نمک آدھا چائے کا چمچ
دوددھ 2کپ
انڈوں کی سفیدی 2عدد
مکھن 1کھانے کا چمچ
ونیلا آدھا چائے کا چمچ
کافی کریم کے اجزاء:
پاؤڈرڈ شوگر 2کھانے کے چمچ
کریم چیز 1کپ
ہیوی کریم 1کپ
کافی 1کھانے کا چمچ
نمک 1چٹکی
چوکلیٹ سوس بنانے کے اجزاء:
چوکلیٹ چِپ 1کپ
وہپنگ کریم 1کپ
بٹر سکو چ پڈنگ ترکیب:
ایک چھوٹے پین میں براؤن شوگر اور نمک ڈال کر مکس کریں۔
اب دوددھ اور انڈوں کی سفیدی ڈال کراچھی طرح مکس کرکے تین سے چار منٹ پکائیں۔
پھر چولہے سے اتار کر مکھن، کارن سٹارچ اور ونیلا میں مکس کریں۔
اب دوبارہ ہلکی آنچ پر اچھی طرح مکس کریں جب تک سوس گاڑھی ہوجائے۔
پھر ڈھکن سے ڈھانپ کر ایک سے دو گھنٹے کے لئے فریج میں رکھ دیں۔
کافی کریم بنانے کی ترکیب:
ایک باؤل میں کافی، کریم چیز، چینی اور نمک ڈال کراچھی طرح مکس کریں، کریم تیار ہے۔
چوکلیٹ سوس بنانے کی ترکیب:
ایک ڈبل بوائلر میں کریم اور چوکلیٹ چِپ کو پگھلا لیں اور اچھی طرح مکس کرلیں، سوس تیار ہے۔
اسمبلنگ:
ایک بڑا گلاس باؤل لیں اس پر bisconni FLO کی تہہ لگائیں۔
اب ایک تہہ چوکلیٹ سوس اور بٹر سکاچ پڈنگ کی لگائیں۔
پھر دوبارہ ایک تہہ bisconni FLO کی لگائیں۔
اب اس پر چوکلیٹ سوس پھیلائیں اور اخروٹ چھڑک دیں۔
پھر ایک تہہ کافی کریم کی لگائیں۔
اب چوکلیٹ شیونگ، اخروٹ اور bisconni FLO سے گارنش کرکے ایک گھنٹے کے لئے فریج میں رکھ دیں۔
تیاری کا وقت: 10منٹ
پکانے کا وقت: 25منٹ
افراد: 4-5
Chocolate Fudge Brownie & Raspberry Trifle - Gemma's Bigger Bolder Baking Ep 119
SUBSCRIBE HERE:
WRITTEN RECIPES:
Hi Bold Bakers! The best-ever Fudge Brownies combined with rich Chocolate Mousse and freshly Whipped Cream all comes together in my Chocolate Brownie & Raspberry Trifle. It's a simple dessert to make and definitely Big & Bold! So let's get started.
Find the Best-Ever Fudge Brownie recipe here:
Watch MORE Bigger Bolder Baking episodes here:
* Brownie Dessert Playlist:
* Microwave Mug Meals Playlist:
* Homemade Ice Cream (No Machine) Playlist:
PRINT & SHARE the recipes on my website:
Chocolate Berry Trifle Pudding | Chocolate Trifle Pudding | Dessert Recipe | Trifle Pudding
Chocolate Berry Trifle Pudding | Chocolate Trifle Pudding | Dessert Recipe | Trifle Pudding
#easyrecipe #desserts #triflepudding #chocolatepudding #chocolatedessert #chocolateberrytriflepudding #puddingrecipe #puddingrecipes #triflerecipe #yummydessert #easydessertrecipes #dessertlovers #pudding
Death By Chocolate Trifle | Kitchen Fun With My 3 Sons
Death By Chocolate Trifle is a layered dessert with layers of chocolate cake, pudding, fudge, Oreos, and whipped cream topped with Heath candy bars. Always such a huge hit for parties or gatherings.
FULL RECIPE:
Subscribe here:
Join us on Pinterest:
More of our favorite recipes:
#recipe #deathbychocolatetrifle #dessert