Name: Chocolate Brownie Berry Trifle
Prep time: 1 h
Cook time: 10 min
Yield: 8
Cuisine: British
Ingredients: 1/4 tsp vanilla extract; 4 egg yolks; 1/4 tsp vanilla extract; 25 g cocoa powder; 15 g cornflour; 30 g sugar; 600 ml whole milk; 9 medium sized chocolate brownies; 400 g fresh berries - I used raspberries and blackberries; 1 tbsp Chambord (raspberry Liqueur); 1 tbsp icing (confectioner's) sugar; 6 fresh mint leaves, finely chopped; 500 ml Double cream, whipped until just thickened; chocolate shavings and extra berries for decoration

Chocolate Brownie Berry Trifle

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This easy to assemble chocolate brownie berry trifle is a showstopper of a dessert - chocolate brownies, Chambord berries and chocolate custard under a thick blanket of whipped cream. It's totally heavenly!

By: Nickki Thompson (via Somethingsweetsomethingsavoury)

Original Publish: Jan 4, 2020

Last Updated: Mar 1, 2026

Prep: 1 hrs

Cook: 10 mins

Yields: 8

Nutrition Facts

623 Calories

11 grams proteinProtein

49 grams carbohydratesCarbs

45 grams fatFat

Instructions

MAKE THE CHOCOLATE CUSTARD FIRST.
Beat the egg yolks and sugar together well, then stir in the cocoa powder, vanilla extract and cornflour.
Bring the milk to the boil in a medium saucepan. Remove the pan from the heat and gradually pour the hot milk into the egg yolks, whisking constantly.
Return the mixture to the saucepan and cook, stirring with a wooden spoon all the time, until the custard thickens. Remove from the heat, pour into a heatproof jug or bowl and leave to cool completely.
Place the fresh berries in a small bowl. Sprinkle over the icing sugar, vanilla extract, Chambord and chopped mint leaves. Leave for 10 minutes.
Cut the brownies in half down the middle and place one layer of brownie pieces in a medium trifle bowl.

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Chef's Notes

If you don't want to use alcohol, you can use fresh orange juice instead.

Notes

If you don't want to use alcohol, you can use fresh orange juice instead.

Chocolate Brownie Berry Trifle

Nutrition Facts

Ingredients

Instructions

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Chef's Notes

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