Chocolate, caramel, whip cream and chocolate sauce….the epitome of desserts!! Light and not too sweet…perfect! Make it early in the morning so it can chill all day. This recipe uses a lot of whipping cream ….a full 1 litre container! Trifle is about layers in a glass bowl so you can see all the great stuff. I did a single layer in a bowl approx 4″ deep and 11″ wide.
Brownie: Make according to directions on box and let it cool. Can be make a day ahead.
Salted Caramel Sauce:
3/4 c packed light brown sugar
3/4 c white sugar
1/2 c white corn syrup
1/3 c butter
3/4 c heavy whipping cream
In a small sauce pan, combine sugars, syrup and butter. Cook over medium heat (don’t rush it), stirring occasionally, until mixture comes to a complete boil, about 5 – 8 minutes. Check that brown sugar has dissolved completely. If not, put on low heat for a few more minutes and stir continuously. Remove from heat and cool for 5 minutes. Stir in whipping cream. Keep warm until layers are assembled. Extra can be stored in fridge for a few days.
Stabilized Whipped Cream:
1 tsp (pkg) of unflavoured gelatin powder (Knox brand)
1/8 c cold water
2 c heavy whipping cream
1 c powdered sugar
2 tsp vanilla
Sprinkle the gelatin over the cold water, stir it in if need be, and let it bloom for 5 mins.
At the 3 minute mark, add sugar, vanilla, and whipping cream to the mixer bowl and set on low speed till combined, 1 – 2 minutes.
At the 5 minute mark, put the gelatin in the microwave for 15 seconds to dissolve.
Speed up the mixer and once soft peaks form, add the gelatin slowly to the mixture. Beat until stiff peaks form. Transfer to a bowl and refrigerate until ready to assemble layers.
Salted Caramel Mousse:
1 lg container (340 g) of Whipped Cream Cheese (Philadelphia brand). Use “whipped” so that the mousse is smooth.
Whip the cream cheese in the mixing bowl, about 4 minutes on medium speed to ensure no lumps.
Add 1/2 of the Salted Caramel mixture. Continue beating on medium speed for about 3 minutes to get it light and fluffy.
Fold in about 1/2 of the Stabilized Whipped Cream. Refrigerate until ready to assemble layers.
2 – 100 gm bars (8oz) of 70% cacao semisweet or bittersweet chocolate. (Lindt brand), broken into small pieces
1 c heavy whipping cream
In a small sauce pan, heat the cream on low heat till almost a simmer. Remove from heat and add chocolate pieces. Stir until well combined.
1 – Smash the Skor bars and put in a small bowl.
2 – Cut the brownie into small chunks. Put a layer on the bottom of the bowl. I only needed 1/2 of the brownies for my layer.
3 – Drizzle 2/3’s of caramel sauce over top of brownie.
4 – Spread all of the mousse ensuring that it covers and seals the brownies completely.
5 – Drizzle 2/3’s of the chocolate sauce over the mousse.
6 – Sprinkle 1/2 of Skor bars over the chocolate sauce
7 – Spread all of the whipped cream over the Skor bars and ensuring that it covers and seals the Skor bar layer completely.
8 – Decorate by drizzling the remainder of the caramel sauce and chocolate sauce on top of the whipped cream. Sprinkle the remaining Skor bars on top. Chill at least 8 hours.
- Brownie – buy a great mix or use your own recipe
- Salted Caramel Sauce – make your own (below) OR buy a great quality one
- Salted Caramel Mousse – see below
- Skor bits – 4 bars smashed into small pieces
- Chocolate Sauce – make your own (below) OR buy a great quality one
- Whipped Cream – make the Stabilized recipe below.
Thanks to many recipes…I took the best parts of each!