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    Espresso Brownie Trifle with Baileys Whipped Cream

    Espresso Brownie Trifle with Baileys Whipped Cream

    You present this dessert that makes everyone’s jaws drop…so fancy, it’s classy, it’s impressive and they have no idea how easy it was to put together. Your secret is safe with me.

    Ingredients:

    Brownie Layer
    Espresso Brownie Torte 550g

    Carolina’s Chocolate Cream Layer

    • 1 can condensed milk
    • 2 TBSP butter
    • 2 TBSP cocoa powder
    • ½ cup heavy cream

    Baileys Whipped Cream Layer

    • 4 cups (1 L) heavy whipping cream 35% (leave in the fridge until ready to use, you want it to be cold)
    • 1/2 cup sugar
    • 2 TBSP Baileys

    Steps:

    (Before you start, begin by putting your mixing bowl and whisk in the freezer while you prepare the first two steps)

    1. Cut the brownie in small pieces. Place ½ of them in the bottom of a glass bowl. Reserve the remaining pieces.

    2. Chocolate Cream: In a heavy bottom stainless steel pot, put together the condensed milk, butter, cocoa powder, and stir. Turn the stove on low and stirring continuously (really, you can’t stop for anything!!!) until the cream thickens and you can see the bottom of the pot. It will take approximately 6-7 minutes and you will have a thick pudding consistency (do not rush this step by turning the heat up, condensed milk burns very easily.)
      Add the heavy cream and keep stirring for another 2 minutes until you have a creamier pudding consistency. Remove from the stove and Let it cool.
      (If you find this step not worth the trouble, buy a good quality chocolate pudding mix, and make it following the instructions in the package. I suggest you use whole milk, instead of water and add a teaspoon of real vanilla extract.)

    3. Baileys Whipped Cream Layer
      Pour the whipped cream, sugar and Baileys in the chilled bowl, attach to your mixer and whisk in high speed until soft peaks form about 1-2 minutes. Keep an eye on it all the time, from soft to stiff peaks, takes only 5 seconds, literally!
      Fold in 1 more TBSP of liquor if you want a stronger Baileys taste.

    4. Layer the Trifle: Espresso Brownies – Chocolate Cream – Baileys Whipped Cream and repeat, finishing with the whipped cream.
      Decorate with Chocolate Shavings or Amaretti Cookies for an added special layer of flavour and crunchiness.

    5. Keep in the fridge for at least 2 hours before serving.

    Obs. You may substitute Baileys for any other liquor that goes with coffee, like Frangelico (hazelnut), Amaretto (almonds), Grand Marnier (cognac-orange) and Kahlua (coffee) to accentuate the Espresso flavour.

    Brownie Bites with Silky Chocolate Sauce

    Brownie Bites with Silky Chocolate Sauce

    When you need a quick, but amazing dessert to wow your guests…This is it! It has all the elements you are looking for: decadent, chocolatey, warm, fudgy…Do I need to go on? Make it special using top quality ingredients, so splurge on the best chocolate you can, and this will become a family favourite.

    Ingredients:

    • 8 mini assorted Carolina’s Artisan Brownies, each cut in 4 pieces
    • For the Silky Chocolate Sauce
    • 1 1/2 cups Heavy Whipping Cream 35%
    • 2 cups dark chocolate (I use 56% Callebaut or higher, but not more than 70%)
    • 3 TBSP condensed milk
    • 2 TBSP butter

    Steps:

    1. Place Chocolate in a heat proof bowl.
    2. Bring the heavy cream to a gentle boil, stirring occasionally. As soon as it starts to boil remove from heat and pour over chocolate, making sure all chocolate is covered. DO NOT STIR. Let it stand for one minute.
    3. Add butter. Using a wire whisk, gently stir until fully incorporated.
    4. Stir the condensed milk in.

    Serve in a fondue ramekin over a candle flame to keep it warm with the brownie bites and fresh berries.

    Obs. This Sauce is the most versatile sauce ever and everyone should have it in their repertoire. It freezes really well and you can defrost it in the microwave, in medium-high potency (you know your microwave better than I do!!) in 30 seconds intervals.

    You can use it over ice cream, cakes or pies.