Gluten Free Chocolate Three Layer Trifle

Gluten Free Chocolate Three Layer Trifle

Chocolate Three Layer Trifle

This recipe is gluten-free, wheat free and yeast free.

Serving size: 6 

Cooking time: 7 ½ hours

INGREDIENTS

¼ cup (60ml) Bailey’s Irish Cream Coffee Flavour (or any other liqueur Coffee or Caramel flavour)
275g dark chocolate, roughly chopped
3 egg yolks
1 ½ tablespoons caster sugar
1 teaspoon – 3 tablespoons cornflour
600ml thickened cream
150g white chocolate, roughly chopped
¼ cup (30g) toasted chopped walnuts
Dark chocolate curls to decorate

 

METHOD

Note:  You can place liqueur either oven the brownies in the first layer or add it to the custard in the second layer depending on preference.  Placing it over the brownies will give it a stronger liqueur flavour, however placing it in the custard will give it a milder hint of liqueur.

 

Layer 1

Break up brownies and place at the bottom of either a 1.5lt dish or 6 x 1 cup (250ml) serving glasses.  Drizzle over liqueur if choosing to and set aside.

Place dark chocolate in a heatproof bowl over a saucepan of simmering water (not allowing water to touch bowl).  Once melted stir until smooth and creamy.

Remove from heat and add 225ml of boiling water, 1 tablespoon at a time. Stir it continuously to make a sauce.  If you add water too quickly it will seize and become grainy.

Pour sauce over brownies and refrigerate for 2 hours to set.

Layer 2

Beat egg yolks, sugar and cornflour (amount of cornflour is based on if you are adding liqueur in this layer, use 3 tablespoons of cornflour if adding liqueur) together in a bowl until thick and pale.

Heat 300ml of the cream in saucepan over medium heat until just below boiling point.

Pour the hot cream over the egg mixture stirring to combine

Transfer to saucepan and place over low heat.

Stir for 2-3 minutes until a thick custard forms.

If adding liqueur in this layer, once custard forms slowly add liqueur until combined.

Add 100g of the white chocolate into custard and stir until melted and the custard is well combined

Cool completely then pour over the chocolate brownie base.

Return to fridge for 2 hours to set.

Layer 3

Place nuts into a food processor and pulse until fine

Place remaining 50g of white chocolate into food processor and pulse until fine

Set aside

Whip the remaining 300ml of cream to soft peaks.

Stir in nuts and chocolate

Place last layer on trifle and refrigerate for 2 hours

Serve with chocolate curls if desired



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