Chocolate-caramel trifle with chestnut puree
The perfect midnight surprise. When you place this trifle, or maxi cup, on the table, time will stop for a moment... Everyone will silently admire the spectacular alternating layers of brownies, Parisian cream, chestnut puree and caramel cream, and the decoration in the form of caramel popcorn, meringues and caramel sauce, breathlessly.
Ingredients · Servings For 20
- 180 g dark chocolate
- 80g butter
- 3 eggs
- 180 g caster sugar
- salt
- 70 g plain wheat flour
- 500 ml whipping cream
- 20 g caster sugar
- 30 g Dutch-style cocoa
- 100 g dark chocolate
- 75 g caster sugar
- 300 g whipping cream
- 250 g mascarpone
- 200g fresh cream
- 2 cans chestnut puree
Method · 1 h 55 min
- Prepare the brownies. Heat the chocolate and butter in a bowl over a pan of simmering water and stir until combined. Set aside. In another bowl, beat the eggs with the sugar and salt until the mixture triples in volume. Carefully fold in the chocolate and flour in batches. Pour into a 20 x 15 cm baking dish lined with baking paper and bake at 180°C for about 25 minutes. The surface should be firm and the centre soft. Leave to cool completely.
- Prepare the Parisian cream. Bring the cream, sugar and cocoa to the boil and stir until the sugar dissolves. Pour the hot cream over the broken chocolate and stir until smooth. Let cool completely, store in the fridge and whisk before using.
- Prepare the caramel cream. Pour the sugar into a heavy-bottomed pan and heat slowly until it dissolves and caramelizes. When it turns amber, pour the boiling cream over it and stir until the caramel dissolves in the cream. Let it cool and store in the refrigerator for a while. Whisk together the mascarpone and crème fraîche and sweeten to taste.
- Before you start assembling the trifle, crumble or cut the brownies and beat the chestnut puree. Place a third of the brownies on the bottom of a serving bowl and drizzle with liqueur. Pour over the caramel sauce, then spread half the caramel cream, half the chestnut puree and finally half the Parisian cream. Repeat once more. Finish the trifle with a layer of brownies. Drizzle with liqueur and caramel here too. Garnish with meringues and caramel popcorn before serving.