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Chocolate Brownie Trifle

with Collagen Hot Chocolate and Gutsy Gummies
recipe-difficulty
Not too tricky
recipe-serves
20
ready-in
2 days
Chocolate Brownie Trifle

This choco-licious spin on a classic trifle is cherry darn good - not to mention the colours and layers of this delightful dessert are a table decoration in itself. We love edible artwork! Chocolate, vanilla, cherries, coffee liquor and cream make for the most decadent trifle flavour that will have your taste palette dancing. Consider your Christmas chocolate cravings satisfied with this number. Plus we added a little Collagen Hot Chocolate for extra flavour, and beauty benefits, a Christmas gift you could say. 

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric

Brownie

  • 5.3 oz salted butter, melted
  • 4 fl oz hot milk
  • 2 cups coconut sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1 ⅓ cups plain flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • 4.4 oz chocolate chips
  • ¾ cup Collagen Hot Chocolate

Chocolate Ganache Mousse

  • 40.6 fl oz heavy cream
  • 7 oz dark or milk chocolate melts
  • 1 cup coffee liquor 
  • Pinch sea salt

Berry Cherry Jelly Layer

Whipped Cream

  • 20.3 fl oz pure cream
  • 1 tsp vanilla extract

Topping

  • Fresh cherries and strawberries
  • 3.5 oz chocolate block, shaved when assembled

The day before:

Make ganache mousse: 

  1. Add heavy cream to a medium pot and gently heat to hot, but not boiling. 
  2. Add chocolate, coffee liquor and salt to the saucepan, and continue to heat to melt chocolate.
  3. Pour into a dish, cover and refrigerate overnight. 

Make chocolate brownie:

  1. Preheat oven to 325F and line a small rectangular baking tray (approx 8 inch x 6.5 inch), with parchment paper.
  2. In a mixing bowl, whisk together Collagen Hot Chocolate and hot milk.
  3. Whisk in the melted butter, sugar, eggs and vanilla, then stir in the flour, salt, baking powder and chocolate chips. 
  4. Spread the batter into the prepared pan and top with pieces of the chopped chocolate.
  5. Bake for 40 mins, then leave on the bench to cool to room temperature, refrigerate until required.

Make Berry Cherry Jelly:

  1. Prepare the jelly by heating the frozen cherries on the stove until bubbly. Mash slightly when they start to boil.
  2. Add Mixed Berry Gutsy Gummy mix and stir until combined. 
  3. Pour half of the mix into the trifle serving dish to set as a bottom layer and pour the other half into a tray and refrigerate both to set. 

The day of: 

  1. Whip Ganache with beater until a mousse texture forms.
  2. Pour pure cream and vanilla into a mixing bowl and whip until soft peaks form.
  3. Cut the brownie and extra jelly into large squares ready for assembly.
  4. Assemble the trifle: Layer the ingredients in a trifle bowl, top with whipped cream, fresh fruit and shavings of chocolate