Happy New Year! Just in time for 2015, I have a delicious new recipe to share with you…
Chocolate Raspberry Cream Trifles, or, otherwise known as heaven in a glass!
You wouldn’t believe how easy it is to make and assemble these babies! Although there is some double boiler action involved, the bit of effort that requires is totally worth the fabulous outcome. These trifles are made up of three components: brownie bites, raspberries, and homemade whipped cream (three of the best flavors, in my book)!
When I made these trifles, I baked the brownie part and made the whipped cream first, the night before, and refrigerated them overnight before assembling the trifles the next morning. I cut up the brownies into 1-inch squares first, and placed them on the bottom of the glass, as you can see. Then, I did a layer of fresh, organic raspberries, and topped that with the homemade whipped cream, which I piped through a piping bag. By putting the whipped cream into a piping bag, that small step makes the final presentation so much more beautiful. I repeated these layers one more time through, and topped the whole concoction with whipped cream stars and mini chocolate chips. Yum!
I made these for a New Years’ Eve party I’m headed to tonight, and am so excited to share them with my friends! By putting the trifles in festive wine glasses, the whole dessert is made much fancier and more festive. I’m sure a tall glass would work as well, but you may need some more layers of trifle… although, I’m sure no one would be opposed to that!
The best part of this dessert, in my opinion, is the brownie bite layer. These aren’t just normal brownies like my One-Bowl Brownie recipe, no. These are made with seven ounces of chopped chocolate, combined with two types of sugar, and baked to perfection. They’re rich and dense, and taste like a flourless chocolate cake, according to my sister! Amazing.
Do yourself a favor in 2015 and whip up these incredible chocolate raspberry cream trifles… that’s the best New Years’ resolution there is.
Chocolate Raspberry Cream Trifles
Adapted from Just A Taste
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 8-10 trifles (depending on the size of your glass)
- 7 ounces unsweetened chocolate, chopped
- 3/4 cup butter
- 1/4 cup water
- 1 cup sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/8 teaspoon salt
- 3 cups raspberries
- 1 1/2 cups heavy whipping cream
- 1/3 cup greek yogurt
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 1/3 cup mini chocolate chips
- Preheat your oven to 350*F and spray an 8-by-8 inch pan with cooking spray.
- Melt the chopped chocolate, butter, and water together in a double boiler, or in the microwave, in thirty second intervals, stirring often.
- When it’s melted, pour the mixture into the bowl of a stand mixer, and with the paddle attachment, mix in the sugar and light brown sugar. Then, add in the eggs and vanilla and beat for 2 minutes.
- Pour in the flour and salt and mix on a low speed until incorporated, and pour the whole mixture evenly into the prepared baking pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once the brownies have cooled for at least 30 minutes, flip the pan onto a cutting board, and pop out the brownies. Cut them into 1 inch by 1 inch squares.
- For the whipped cream, whip together the heavy whipping cream, greek yogurt, sugar, and vanilla on high speed with the whisk attachment of your stand mixer for about 3 minutes, or until stiff peaks form in the cream.
- To assemble the trifles, layer the brownie bites, raspberries, and piped whipped cream alternately until you reach the top of the glass, and then pipe a few whipped cream stars, and sprinkle each top with mini chocolate chips. Enjoy!