The mere sight of a salted caramel sauce makes me swoon. Creamy, indulgent, with a deep golden color and sweet, salty flavor that completes this chocolate brownie trifle.
I woke up this morning, sipped my coffee while Tank not so gracefully plopped in the center of my lap (his name is Tank for a reason) and caught up on Sunday morning news, when I realized it was my running day. The weather outside is so horrific I decided to pass on a run and thought I’d move on to yoga this morning. As you can tell I am not doing yoga right now. Instead, I’m sharing this over the top decadent dessert because I’ve had this lovely little sweet on my brain the last few days.
I adore trifle. Any kind of trifle. I think it’s the creamy texture of the pudding combined with cake or cookies or English biscuits, ladyfingers or even brownies.
It also carries a little sentimental value. My Grandmother used to make me her version of trifle. She’d make pudding and then layer it with her English biscuits. She’d bring it to the table for tea time and we’d share a dish while chatting about good manners and table etiquette and learning how to properly sip tea. A moment suspended in time, in my memories, creating my love for life around the table.
As I was thinking about this Chocolate Brownie Trifle the past few days, I thought it would make a delicious addition to the Christmas dessert table. Served either in one large trifle bowl or in smaller individual glasses or dishes – which is how I serve trifle most often. I find this dessert so tempting, so audacious, that one needs to claim their own container of this Chocolate Brownie Trifle… not to be shared with anyone.
Now that I’ve shared, I’m off to practice yoga while Tank sits at the end of my mat staring me down because we haven’t gone for our walk. Enjoy your Sunday and take a little time for some indulgence today. 🙂
Delicious Wishes and Loads of Love,
- 4 -5 cups 1-inch chocolate brownie squares
- 4 cups prepared custard or vanilla pudding
- 1 stick of butter, 8 teaspoons
- 1 cup of dark brown sugar
- ½ cup heavy whipping cream
- 1 teaspoon of vanilla
- 1 teaspoon of fleur de sel (sea salt)
- 1 cup of heavy whipping cream
- ¼ cup powdered sugar
To prepare the caramel sauce:
Melt the butter in a medium saucepan over medium heat. Slowly whisk in the brown sugar until combined.
Add the cream and then bring it to a boil. As soon as it reaches a boil, reduce to a low simmer and continue to cook for 5 minutes, stirring frequently.
Stir in the vanilla and sea salt until combined. The mixture will thicken as it cools so you will want to warm it slightly before using.
To prepare the whipped cream:
In an electric mixer, add the heavy cream and whisk on medium speed. While mixing add the powdered sugar and then mix on high until the whipped cream is stiff and dollops nicely.
Using four to six shallow glasses, wine glasses or martini glasses place a layer of brownies at the bottom of each glass. Top with a drizzle of salted caramel sauce, then a layer of custard. Repeat with another layer of brownies, sauce and custard.
Top with a dollop of whipped cream and then drizzle salted caramel sauce over the top and serve.
I created this yummy little dessert for the good folks over at Home By Design Magazine. 🙂