Black Widow Brownie Trifle

Happy Halloween!

Halloween has always been a fun day full of treats. Maybe because it also happens to be my sweet Daddy’s birthday.

I made this to take to my dad for his birthday so that the kids and I have something we can enjoy.

I’ve been secretly [or maybe not-so secretly] trying to get my parents on the THM bandwagon for months to no avail. However, I know the way to someone’s heart is usually through their stomach, so I thought some real food could aid in the persuasion efforts.

It also just happens to be a super festive treat for the holiday.

Side note: I am not an artist. I tried doing a spider web design with some melted chocolate, and it didn’t come out the way I hoped. When in doubt, just scribble! You could also drizzle with the FP chocolate syrup on page 479 of the THM cookbook.

There are 4 layers to this trifle: black velvet brownies, caramel sauce, white chocolate orange-colored pudding, and whipped cream. You can leave out the coloring in any of the components if it bothers you, it’s just for looks.

All the components of this trifle taste fantastic on their own, so you can mix and match as you please.

I started by crumbling the brownies into the bottom of my big trifle dish. I left some pieces a little bigger, for textural purposes, and crumbled most of it pretty fine so that it was kind of dirt-looking. I drizzled the warm caramel on top of the brownies, topped with the set white chocolate pudding, and finished with a big helping of whipped cream. As I said before, you can drizzle the top with chocolate syrup, or melted 85% dark chocolate (just know that it will harden after a bit).

Black Velvet Brownies (THM S)

  • Servings: 10-12
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 3/4 c almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/3 c coconut oil, melted
  • 1/4 c unsalted butter (1/2 a stick), melted
  • 1/2 c unsweetened cocoa powder
  • 1/2 c heavy cream
  • 1/2 c Pyure or Gentle Sweet
  • 1/4 c sugar free chocolate chips (I used Lily’s)
  • 2 eggs
  • 1 tsp vanilla
  • black gel food coloring (I used about 1 tsp to get a rich black color)

Directions

  1. Preheat oven to 350.
  2. Mix the dry ingredients, except for chocolate chips, together in a medium bowl. Add the melted butter and coconut oil.
  3. Whisk together the eggs, vanilla, and cream, then add to the rest of the mixture.
  4. Fold in the chocolate chips.
  5. Pour the batter into a prepared 8×8 dish. Bake at 350 for about 35-45 minutes, or until an inserted toothpick comes out clean.


Caramel Sauce (THM S)

  • Servings: 8-10
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/4 c unsalted butter
  • 3 Tsp Pyure or Gentle Sweet
  • 1 Tsp coconut sugar (or you can replace with additional molasses)
  • 1 tsp blackstrap molasses
  • 1/2 c heavy cream
  • 1/4 tsp xanthan gum
  • 1/4 – 1/2 tsp sea salt

Directions

  1. Melt the butter over medium heat in a large sauce pan. Add the Pyure, coconut sugar, and molasses and simmer over medium heat allowing the mixture to boil, but not burn.
  2. Remove from the heat, and whisk in cream (mixture will bubble, so be careful).
  3. Whisk in xanthan gum and salt, and return to low heat for 1-2 minutes, whisking often.
  4. Cool to room temperature, then store in the fridge. This makes about 1 cup of sauce.

White Chocolate Pudding (THM S)

  • Servings: 8-10
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c unsweetened vanilla almond milk
  • 1 c heavy cream
  • 3 whole eggs
  • 2 egg yolks
  • 1/2 c Pyure, or Gentle Sweet
  • 2 oz raw cocoa butter, chopped
  • 1 tsp vanilla
  • 2 tsp unflavored gelatin, I used Knox Geltain
  • pinch of salt
  • orange food coloring, optional

Directions

  1. Bloom the gelatin in about 1/2 c of warm water.
  2. Combine the almond milk, cream, and cocoa butter in a large sauce pan over medium-low heat. Bring the mixture almost to a boil (thick enough to coat the back of a wooden spoon).
  3. In a small bowl, whisk together the eggs, yolks, vanilla, salt, and sweetener. Add one ladle of the hot milk mixture to the eggs while whisking. Then add the egg mixture back into the milk, whisking constantly.
  4. Add the bloomed gelatin and simmer over medium heat for about 3 minutes.
  5. Pour the mixture through a fine sieve over a fridge-safe bowl. Cover the top with plastic wrap, placing it directly on top of the pudding (this prevents it from getting a “skin”). Refrigerate for at least 5-6 hours.


Whipped Cream (THM S)

  • Servings: 8-10
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2 – 2 c heavy cream
  • 2-3 Tsp Pyure, or ground Gentle Sweet
  • 2 tsp vanilla
  • pinch of salt

Directions

  1. Combine all ingredients in a large bowl and whip on high with a hand mixer (or in a stand mixer) for about 5 minutes.
  2. When soft peaks start to form, taste and adjust for sweetness, then whip until stiff peaks form (about another 2-3 minutes).
  3. Store in the fridge in an air-tight container.

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