{"id":1226,"date":"2021-06-06T11:03:08","date_gmt":"2021-06-06T17:03:08","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1226"},"modified":"2021-06-06T11:16:24","modified_gmt":"2021-06-06T17:16:24","slug":"salted-caramel-brownie-trifle","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2021\/06\/06\/salted-caramel-brownie-trifle\/","title":{"rendered":"Salted Caramel &#038; Brownie Trifle"},"content":{"rendered":"<p>Chocolate, caramel, whip cream and chocolate sauce&#8230;.the epitome of desserts!!&nbsp; Light and not too sweet&#8230;perfect! Make it early in the morning so it can chill all day. This recipe uses a lot of whipping cream &#8230;.a full 1 litre container! Trifle is about layers in a glass bowl so you can see all the great stuff.&nbsp; I did a single layer in a bowl approx 4&#8243; deep and 11&#8243; wide.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>Brownie &#8211; buy a great mix or use your own recipe<\/li>\n<li>Salted Caramel Sauce &#8211; make your own (below) OR buy a great quality one<\/li>\n<li>Salted Caramel Mousse &#8211; see below<\/li>\n<li>Skor bits &#8211; 4 bars smashed into small pieces<\/li>\n<li>Chocolate Sauce &#8211; make your own (below) OR buy a great quality one<\/li>\n<li>Whipped Cream &#8211; make the Stabilized recipe below.<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ul>\n<li><\/div>\n<\/li>\n<li><strong>Brownie: <\/strong>Make according to directions on box and let it cool.&nbsp; Can be make a day ahead.<\/li>\n<li><strong>Salted Caramel Sauce:<\/strong><\/li>\n<li>3\/4 c packed light brown sugar<\/li>\n<li>3\/4 c white sugar<\/li>\n<li>1\/2 c white corn syrup<\/li>\n<li>1\/3 c butter<\/li>\n<li>3\/4 c heavy whipping cream<\/li>\n<li>In a small sauce pan, combine sugars, syrup and butter.&nbsp; Cook over medium heat (don&#8217;t rush it), stirring occasionally, until mixture comes to a complete boil, about 5 &#8211; 8 minutes. Check that brown sugar has dissolved completely.&nbsp; If not, put on low heat for a few more minutes and stir continuously.&nbsp; Remove from heat and cool for 5 minutes.&nbsp; Stir in whipping cream.&nbsp; Keep warm until layers are assembled. Extra can be stored in fridge for a few days.<\/li>\n<li><strong>Stabilized Whipped Cream:<\/strong><\/li>\n<li>1 tsp (pkg) of unflavoured gelatin powder (Knox brand)<\/li>\n<li>1\/8 c cold water<\/li>\n<li>2 c heavy whipping cream<\/li>\n<li>1 c powdered sugar<\/li>\n<li>2 tsp vanilla<\/li>\n<li>Sprinkle the gelatin over the cold water, stir it in if need be,&nbsp; and let it bloom for 5 mins.<\/li>\n<li>At the 3 minute mark, add sugar, vanilla, and whipping cream to the mixer bowl and set on low speed till combined, 1 &#8211; 2 minutes.<\/li>\n<li>At the 5 minute mark, put the gelatin in the microwave for 15 seconds to dissolve.<\/li>\n<li>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.<\/li>\n<li><strong>Salted Caramel Mousse:<\/strong><\/li>\n<li>1 lg container (340 g) of Whipped Cream Cheese (Philadelphia brand).&nbsp; Use &#8220;whipped&#8221; so that the mousse is smooth.<\/li>\n<li>Whip the cream cheese in the mixing bowl, about 4 minutes on medium speed to ensure no lumps.<\/li>\n<li>Add 1\/2 of the Salted Caramel mixture.&nbsp; Continue beating on medium speed for about 3 minutes to get it light and fluffy.<\/li>\n<li>Fold in about 1\/2 of the Stabilized Whipped Cream.&nbsp; Refrigerate until ready to assemble layers.<\/li>\n<li><strong>Chocolate Sauce:<\/strong><\/li>\n<li>2 &#8211; 100 gm bars (8oz) of 70% cacao semisweet or bittersweet chocolate. (Lindt brand), broken into small pieces<\/li>\n<li>1 c heavy whipping cream<\/li>\n<li>In a small sauce pan, heat the cream on low heat till almost a simmer. Remove from heat and add chocolate pieces.&nbsp; Stir until well combined.<\/li>\n<li><strong>Assembly:<\/strong><\/li>\n<li>1 &#8211; Smash the Skor bars and put in a small bowl.<\/li>\n<li>2 &#8211; Cut the brownie into small chunks.&nbsp; Put a layer on the bottom of the bowl. I only needed 1\/2 of the brownies for my layer.<\/li>\n<li>3 &#8211; Drizzle 2\/3&#8217;s&nbsp; of caramel sauce over top of brownie.<\/li>\n<li>4 &#8211; Spread all of the mousse ensuring that it covers and seals the brownies completely.<\/li>\n<li>5 &#8211; Drizzle 2\/3&#8217;s of the chocolate sauce over the mousse.<\/li>\n<li>6 &#8211; Sprinkle 1\/2 of Skor bars over the chocolate sauce<\/li>\n<li>7 &#8211; Spread all of the whipped cream over the Skor bars and ensuring that it covers and seals the Skor bar layer completely.<\/li>\n<li>8 &#8211; Decorate by drizzling the remainder of the caramel sauce and chocolate sauce on top of the whipped cream.&nbsp; Sprinkle the remaining Skor bars on top. Chill at least 8 hours.<\/li>\n<\/ul>\n<p>Thanks to many recipes&#8230;I took the best parts of each!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate, caramel, whip cream and chocolate sauce&#8230;.the epitome of desserts!!&nbsp; Light and not too sweet&#8230;perfect! Make it early in the morning so it can chill [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-1226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2021\/06\/trifle.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-jM","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1226"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1226"}],"version-history":[{"count":4,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1226\/revisions"}],"predecessor-version":[{"id":1235,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1226\/revisions\/1235"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/1236"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}