You know how you keep pinning food recipes on Pinterest with the desire to try it asap….and then you never do it….That has been story of my life :( With work and crazy routine, it has been hard to try new recipes! Last dessert pin of mine was a recipe for Raspberry Trifle that I saw on My Baking Addiction’s facebook page. It looked soo delicious. It is a creation made for Ghirardelli’s Small Bite Campaign. The campaign is about using Ghirardelli Chocolates to create small desserts…. There are many mini dessert recipes on their website.
So even though I am not a raspberry person, I wanted to try this recipe….So I did…..
Mini Chocolate Raspberry Brownie Trifle
Recipe from Ghirardelli
Ingredients: (Makes 9 Cups)
For the Brownies
1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
3/4 cup unsalted butter, cut into cubes
1 cup granulated sugar (I used 3/4 cup)
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
9 Ghirardelli Dark Chocolate Raspberry Filled SQUARES™
For the Ganache
6 ounces heavy cream
4 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
For the Garnish
2 cups freshly whipped cream or whipped topping (I made my own whipped cream- Use 1 cup heavy whipping cream, 2 tbsp of sugar and whip till it forms stiff peaks)
1 1/2 cups fresh raspberries
- Preheat oven to 350° F. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray. Set aside.
- Microwave Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and butter in a large bowl microwave-safe bowl at medium (50%)power. Stir every 30 seconds until chocolate and butter are melted and smooth.
- Add sugar, eggs, vanilla, and salt to the chocolate mixture and whisk to combine. Gradually add in flour; stir until just combined.
- Spread half the brownie batter into prepared pan. Evenly place the Ghirardelli Dark Chocolate Raspberry Filled SQUARES™ and cover with remaining batter. Spread batter evenly over the Ghirardelli Dark Chocolate Raspberry Squares and bake in preheated oven for 30 minutes. Remove pan to cooling rack to cool completely.
- Once brownies are completely cooled, remove them from the pan and use a small glass or round biscuit cutter to cut the brownies into 8-9 circular shapes. Once you have 8-9 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies.
- When ready to serve, make the ganache. Place Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips in a medium bowl. In a medium saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour hot cream over Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and let stand for 3-5 minutes. Whisk ganache until smooth. Allow ganache to cool at room temperature for 10-15 minutes before assembling the trifles.
- To assemble the trifles: Place a brownie at the bottom of each trifle dish or small glass. Evenly pipe or spoon a layer of ganache onto each brownie. Add a layer of whipped cream and then a layer of fresh raspberries. Repeats layers. Serve immediately.
It is one delicious dessert…. The brownie, the ganache and the cream…perfection…. just minus the raspberry for me!! I made this and took to my friends home….everyone liked it…. just us non raspberry lovers took our fruit out! While we ate our desserts, we discussed of variations that could be made… maybe used the Ghirardelli Dark and Sea Salt Caramel Squares and some bananas???? Or Some Dark and Truffles and strawberries?????
So I did miss reading in Step 5 about splitting the circles in 2….so u see thick layer of brownie in the cups… Splitting definitely is better so that when you scoop you get equal amount of brownie, ganache, cream and fruit. I used plastic beverage cups (9oz clear cups) to make this individual desserts. The best part was that inspite of the Bittersweet baking chips and Dark Squares, it did not have any bitter taste (the dark chocolate taste.) I also used less sugar then asked in the recipe as we love our dessert with just enough sugar. Another thing, I whipped up my own whipped cream…. it makes a huge difference compared to from can or cool whip (no offense to cool whip…I love that thing!!)