CHOCOLATE PECAN BROWNIE TRIFLE WITH ORANGE BLOSSOM CREAM
Ingredients
- FOR THE CHOCOLATE BROWNIES
- 300g dark chocolate, broken into chunks
- 100g Kerrygold Pure Irish Salted Butter
- 4 free-range eggs
- 200g muscovado sugar
- 200g plain flour
- 100g pecans, roughly chopped
- FOR THE CHOCOLATE MOUSSE
- 250g good quality chocolate
- 2 tbsps cocoa powder
- 6 eggs egg whites
- 100ml cream
- 120g caster sugar
- 2 tbsps orange blossom water
- FOR THE REST OF THE TRIFLE
- 500ml cream
- 1 tbsp orange blossom water
- 1 orange
- 50g dark chocolate curls or flakes
- 50g pecans, chopped
Directions
Clodagh McKenna Farmhouse Recipe
METHOD:
- Start by making the brownies. Preheat the oven to 180oC/Gas 4 and grease a 30x20cm/12x8in tin.
- Melt the chocolate and butter in a bowl over a pan of simmering water.
- Stir gently until smooth then set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar until pale and fluffy.
- Whisk the chocolate and butter mix into the eggs then gently fold in the flour and chopped pecans until fully incorporated.
- Pour into the prepared tin, smooth the surface then bake in the oven for 25 minutes, until the sheet of brownies are firm in the rim but a bit soft in the middle.
- Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
- While the brownies are cooling make the chocolate mousse.
- Melt the chocolate in a bowl over a pan of simmering water.
- Once melted stir in the cocoa powder then remove from the heat and stir in the cream and orange blossom water.
- Whisk the egg whites in a clean bowl, and half way through whisk in the sugar bit by bit, continue to whisk until stiff.
- Then gently fold them into the cooled chocolate mixture.
- Pour the orange blossom water into the cream and whisk together, until softly whipped.
- Assemble the trifle. Break pieces of the cooled chocolate pecan brownie and add half of them to your trifle bowl, to create the first layer.
- Then spoon half of the chocolate mousse on top, followed by the orange blossom cream, repeat with another layer and sprinkle the chopped pecans and chocolate curls on top.
