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Chocolate Pecan Brownie Trifle with Orange Blossom Cream Recipe by Clodagh McKenna

Chocolate Pecan Brownie Trifle with Orange Blossom Cream Recipe by Clodagh McKenna

A trifle is always a welcome addition to the Christmas dinner table, but this Chocolate Pecan Brownie Trifle with Orange Blossom Cream is sure to be a talking point long after you have scraped the very last bite of chocolately goodness from the bowl. Created by chef Clodagh McKenna for The National Dairy Council this trifle recipes uses Irish dairy cream to create the layers of orange blossom cream, and Irish butter and cream in the brownie and chocolate mousse recipes.

Makes 1 Trifle

Ingredients:

For the chocolate brownies
– 300g dark chocolate, broken into chunks
– 100g butter
– 4 free-range eggs
– 200g muscovado sugar
– 200g plain flour
– 100g pecans, roughly chopped
– 20g butter

For the chocolate mousse
– 250g good quality chocolate
– 2 tbsp cocoa powder
– 6 egg whites
– 100ml cream
– 120g caster sugar
– 2 tbsp orange blossom water

For the rest of the trifle
– 500ml cream
– 1 tbsp orange blossom water
– 1 orange
– 50g dark chocolate curls or flakes
– 50g pecans, chopped

Method:

1. Start by making the brownies. Preheat the oven to 180°C/Gas mark 4 and grease a 30x20cm/12x8in tin.
2. Melt the chocolate and butter in a bowl over a pan of simmering water. Stir gently until smooth then set aside to cool slightly. In a large bowl, whisk together the eggs and sugar until pale and fluffy. Whisk the chocolate and butter mix into the eggs then gently fold in the flour and chopped pecans until fully incorporated. Pour into the prepared tin, smooth the surface then bake in the oven for 25 minutes, until the sheet of brownies are firm in the rim but a bit soft in the middle. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
3. While the brownies are cooling make the chocolate mousse. Melt the chocolate in a bowl over a pan of simmering water. Once melted stir in the cocoa powder then remove from the heat and stir in the cream and orange blossom water. Whisk the egg whites in a clean bowl, and half way through whisk in the sugar bit by bit, continue to whisk until stiff. Then gently fold them into the cooled chocolate mixture.
4. Pour the orange blossom water into the cream and whisk together, until softly whipped.
5. Assemble the trifle. Break pieces of the cooled chocolate pecan brownie and add half of them to your trifle bowl, to create the first layer. Then spoon half of the chocolate mousse on top, followed by the orange blossom cream, repeat with another layer and sprinkle the chopped pecans and chocolate curls on top.

RECIPE BY CLODAGH MCKENNA FOR THE NATIONAL DAIRY COUNCIL

clodagh-mckennaThe National Dairy Council is delighted to announce that it is launching a special Christmas campaign with Irish Chef Clodagh Mckenna. Clodagh has created eight delicious festive recipes using the best of Irish produce, a range of indulgent treats to cook for friends and family this Christmas.

This Christmas enjoy the flavour and diversity of cooking with Irish dairy produce, whether it’s a farmhouse cheese soufflé or simply fresh cream on your Christmas pudding, you have it made with dairy!

To view all the recipes visit: www.ndc.ie/clodaghschristmasrecipes/

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