Strawberry, raspberry and brownie trifle with Baileys chocolate ganache

Chef Devan Rajkumar's decadent chocolate dish is a perfect Valentine's Day dessert!

Chef Devan Rajkumar‘s decadent chocolate dish is a perfect Valentine’s Day dessert!

Strawberry, raspberry and brownie trifle with Baileys chocolate ganache

Serves: 4-6

Brownie ingredients:

  • 5 tbsp cold butter (unsalted)
  • 10 oz good quality chocolate (minimum 60% cocoa solids)
  • 5 oz Skor toffee bits
  • 1 1/3 cups brown sugar
  • 4 whole eggs
  • 3 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp sea salt

Trifle ingredients:

  • 2/3 cup heavy cream
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 2 cups brownies, crumbled
  • 2 cups mixed strawberries, raspberries & cherries
  • 1 cup caramel ice cream topping

Ganache ingredients:

  • 1 cup bittersweet chocolate
  • 3/4 cup heavy cream
  • 2 tbsp Baileys
  • 1/2 tsp sea salt

Salted caramel sauce ingredients:

  • 1 cup granulated sugar
  • 6 tbsp butter, unsalted
  • ½ cup heavy cream
  • 2 tsp vanilla extract
  • 2 tsp salt

Method:

To make the brownies: Preheat oven to 350F. Grease and line 13×9” baking pan. In a medium saucepan combine butter, chocolate, sugar and vanilla. Stir over low-medium heat until smooth. Set aside to cool. Stir in eggs, flour and salt. Pour mix into baking pan and bake for 20 minutes. It is important when you remove pan from oven and insert a toothpick that the toothpick does not come out completely clean, this will ensure your brownies have that fudge like texture once cooled.

Place a large mixing bowl in the freezer for ten minutes.

Remove from freezer and add whipping cream, sugar, and vanilla. Beat with an electric mixer or whisk by hand until medium peaks are formed, set aside.

For the ganache, chop the chocolate into small, even pieces and place in a large mixing bowl. Heat the cream on medium heat until it comes to a simmer with bubbles floating up the side. Slowly whisk in the chocolate until the mixture becomes smooth and all the chocolate has melted. Add Baileys and salt.

For the caramel sauce, in a saucepan on medium heat, add sugar and stir until it dissolves and turns an amber colour – do not burn! Stir in butter carefully for approximately 2 minutes – it will bubble up. Carefully drizzle in cream and vanilla while stirring, allow caramel to boil for one minute. Remove from heat and add in the salt.

For the trifle, place a half-cup of brownies into each goblet, parfait glass or glass being used. Layer the fruit, whipped cream and caramel topping.

Finally top with ganache and serve.

Courtesy Devan Rajkumar
@chefdevan

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3 comments

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Hi, I am not on tweeter and do not wish to be. Could you sent me the brownie recipe that was talked about on for this dessert. Thank you.

February 13, 2015 at 8:58 pm
    Suzanne Ellis

    Hi Lyn,

    I have emailed Devan to ask him for the brownie recipe — will post it on the page when I have it.

    Thanks!
    Suzanne

    February 17, 2015 at 3:31 pm

Hi, thank you for posting the brownie recipe. I notice that the Skor toffee bites are in the ingredient list but not in the prep part of the recipe, when do we added them.Thank you.

February 27, 2015 at 6:13 pm

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