Ooooh, this is indulgent and lovely!  Just right for Easter.

Brownies, home made, deep, dark, rich chocolate pudding and a layer of whipped cream, but served in little ramekins so it’s a small, but satisfying pot of yumminess.

I didn’t take any step-by-step photos, because the only cooking part was the making of the chocolate pudding.

So, get around 9 ramekins out – about 150ml in capacity.

Take 3 brownies, home made (just swap the mint chocolate for normal chocolate and omit the After Eights) or shop bought if you don’t have time, and cut them into very small cubes with a sharp knife.
I bought 3 brownies from the supermarket because a)I did not want a 9″ slab of brownies in the house and b) it gets covered in pudding and cream, so I’m not sure that home-made is crucial.

Put about 4- 6 pieces in the bottom of each ramekin.

Make your chocolate pudding and pour/spoon it over the brownie pieces. Press clingfilm on to the surface of each one to stop a skin forming.

Pop them in the fridge.

Once they have chilled, whip double (heavy) cream until it starts to thicken, sift some icing sugar in to sweeten it a little and continue whipping until it’s just holding it’s shape. Soft, billowing cream; not firm, cut it with a knife cream.
It’s all about the contrast. Firm brownie, silken, but substantial pudding, then light and airy just sweet cream.

Spoon on top of the pudding and top with a piece of Flake or mini egg. Cover each one with clingfilm again until ready to serve.

Honestly, as simple as this is, it was very popular. Leftovers were negotiated over. Need I say more?

2 Responses to “Chocolate Trifle”

1. Tracy says:

   23 April, 2010 at 3:23 pm

   Delicious looking! I’ll have to try these
2. Kristin says:

   25 April, 2010 at 5:06 pm

   Mmmmmmmm… These look amazing — as do all the recipes! I’m pretty sure I’ve put on pounds just by looking at the pictures.

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