candy bar trifles.

I think you’ll enjoy these trifles.  They are a bit labor intensive and pricey to make but SOOOOO worth it.  I served them at last weekend’s party and had gaggle of recipe requests.

Hang on.  We’re headed for a chocolate hangover…

These trifles are chocolatey and rich.

They’re mouth-wateringly beautiful.

They may or may not include nearly 6 cups of cream.

Plan on a nap (or some therapy) when you come down from your sugar high.

And the presentation.

For last weekend’s party I used twine and yarn to attach a small spoon to the side of the glasses.  Or if you prefer to layer in a trifle bowl for one large dessert, that would be gorgeous too.

Candy Bar Trifles

(makes 30 mini trifles or 1 large trifle to serve 30)

What You’ll Need:

For the Brownie:

2 sticks butter

2 1/4 cups sugar

4 large eggs

1 1/4 cups cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

2 cups semi-sweet chocolate chips

For the Chocolate Mousse:

2 cups semi-sweet chocolate chips

3 cups cream, divided

For the Whipped Cream:

2 cups cream

1/2 cup sugar

For the Sea Salt Caramel Sauce:

3/4 cup cream

1/3 stick butter

1 cup sugar

3 tablespoons water

Instructions:

For the Brownie:

Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.

In small saucepan over low heat, melt butter. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow to boil.

Pour butter mixture into a large bowl or mixer and beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until combined.  Stir in the flour and chocolate chips by hand until well combined.

Pour into prepared pan and bake for 25-30 minutes, until a tester comes out mostly clean.  Cool on a wire rack.

For the Mousse:

Combine chocolate and vanilla in the food processor.  Boil 1 cup cream in a saucepan.  Gradually pour the cream into the chocolate with the food processor running until chocolate is smooth.  Transfer to a large bowl and let cool to room temperature.

Whip 2 cups of cream and sugar in a a bowl until stiff peaks form.  Fold into the cooled chocolate mixture.

For the Whipped Cream:

Whip up cream and sugar until stiff peaks form.

For the Caramel Sauce:

Measure out the cream and butter and set aside. Place sugar and water in a medium-sized saucepan. Swirl around until all the sugar is wet, adding more water if needed.

Place over medium heat.   Swirl to caramelize evenly and cook until it is amber in color. Remove from heat and pour in the cream. Caution!…it will bubble up.  Whisk until combined.

Add the butter and sea salt and let cool.

This sauce is also great on top of ice cream, a galette, just by the spoonful while you’re watching Masterchef by yourself…

Candy Bars:

Chop candy bars – I used Skor, Twix and Reeses.

Assembly:

You can use mason jars or some other “mini” glasses, or go big and layer it in a large trifle bowl.

Slice up brownies into small bites.  Layer brownie, mousse, candy bar, caramel, whipped cream, and so on, adding as many layers as you’d like and topping with candy bar.  You can’t mess this one up.

TOTAL:  About $20 (a lot of that is cream and chocolate chips – maybe pick these up in bulk), or about $.66 per serving.

Nutrition:

415 calories per serving

32 grams of fat

32 carbs

1 gram protein

1 gram fiber

Did you make this recipe?!!  Tell me what you think on Facebook.