Autumnal recipe – Salted Caramel Brownie Trifle

Hello everybody!

Everyone has those days in the fall when you are about to do nothing a whole day because outside is cold and rainy. I love cooking so I spend each of these days with trying many new recipes and you should do it too, it´s a nice activity I think. Today I´m here with one amazingly sweet recipe you should definitely try.

First you have to make brownies.

  • 4 tbsp of unsalted butter
  • 1 1/4 cups of good quality chocolate (at least 70%)
  • 1 1/2 cups of brown sugar

Combine the butter, chocolate and sugar in a saucepan and stir in on a medium heat until it´s well combined. Set it aside and let it cool down. Then stir in 4 eggs, 2 tsp of vanilla extract, 1 1/2 cups of all-purpose flour and 1/2 tsp of salt. Mix everything together, pour it into the prepared tin and bake on 180°C for 25 minutes. Let them cool down.

Now you are going to make Salted Caramel Sauce.

  • 1 cup granulated sugar
  • enough water to cover the sugar
  • 6 Tablespoons of unsalted butter, cut up into 6 pieces
  • 1/2 cup of heavy cream
  • 1/2 teaspoon salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it´s completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1/2 teaspoon of salt. Let it cool down.

Salted Caramel Mousse:

  • 1 cup Salted Caramel Sauce (recipe is above)
  • 2 tbsp of granulated sugar
  • 2 packs of Cream cheese at room temperature
  • 3 cups of cold heavy cream

Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes. Add in the reserved salted caramel sauce and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be. Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.  Fold 1/2 whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to. Place the other bowl of cream in the fridge until assembly of the trifle.

Chocolate Sauce:

  • 1 cup of chocolate
  • 1 cup of heavy cream

Heat the cream, pour over the chopped chocolate and whisk until it´s completely smooth. Again, set aside.

Assembling the triffle:

In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream. Then spoon over the Salted Caramel sauce to moisten the brownie. Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges. Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer. Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream. To finish I crumblex some brownie crumbs and drizzled over the gorgeous sauces. Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors. You´re done! Have a good meal!

I´m using a photo from internet because here you can see the best all the layers 😀

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2 thoughts on “Autumnal recipe – Salted Caramel Brownie Trifle

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