The Chocolate on Chocolate Trifle Recipe

This is one of the best chocolate recipes ever! If there were an award for over-the-top desserts, this triple-chocolate treat would take the cake. It's pure heaven on a spoon, with layers of white and dark chocolate custard, fudgy brownies and totally decadent chopped-up chocolate bars. 

Ingredients:

1 cup (250 mL) whipping cream

3 bars (each 39 g) chocolate-covered crisp toffee, (such as Skor)

Brownies:

1/3 cup (75 mL) unsalted butter

3 oz (85 g) unsweetened chocolate, chopped

2 oz (57 g) bittersweet chocolate, 60 chopped

1-1/4 cups (300 mL) granulated sugar

2 eggs

1 tsp (5 mL) vanilla

3/4 cup (175 mL) all-purpose flour

1 pinch salt

Custard:

3 cups (750 mL) milk

2/3 cup (150 mL) whipping cream

3 eggs

1/2 cup (125 mL) granulated sugar

1/4 cup (60 mL) cornstarch

2 tsp (10 mL) vanilla

3 oz (85 g) bittersweet chocolate, chopped

3 oz (85 g) white chocolate, chopped

Directions:

1. Brownies: Line 8-inch (2 L) square metal cake pan with parchment paper or grease; set aside.

In saucepan over medium heat, melt butter with unsweetened and bittersweet chocolates until smooth. Let cool for 10 minutes.

2. Whisk in sugar, then eggs, 1 at a time, whisking well after each addition; whisk in vanilla. In bowl, whisk flour with salt; using wooden spoon, stir into chocolate mixture until combined.

3. Scrape into prepared pan; bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 20 to 25 minutes. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

4. Custard: In large saucepan, heat milk with cream just until bubbles form around edge. In bowl, whisk eggs with sugar; whisk in cornstarch. Gradually whisk in milk mixture. Return to pan; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, for 2 minutes. Stir in vanilla. Strain through fine sieve into large liquid measure.

5. Transfer 3 cups (750 mL) of the custard to bowl; whisk in bittersweet chocolate until smooth. Whisk white chocolate into remaining custard until smooth. Place plastic wrap directly on surface of both; refrigerate until cold, 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

6. Cut brownies into bite-size pieces; set aside 12 for garnish. Whip cream. Coarsely chop 2 of the chocolate bars. Finely chop remaining bar; reserve for garnish.

7. Scatter half of the brownie pieces in 10-cup (2.5 L) glass trifle or serving bowl. Spoon in half of the bittersweet chocolate custard; smooth surface. Sprinkle coarsely chopped chocolate bars over top. Top with white chocolate custard; smooth surface. Scatter remaining half of the brownie pieces over top. Top with remaining bittersweet chocolate custard. Top with whipped cream. Garnish with reserved brownie pieces and chocolate bar. (Make-ahead: Cover and refrigerate for up to 12 hours.)