Salted Caramel and Chocolate Brownie Mini Trifles

I'm on dessert duties this year for Christmas and I intend to take this great responsibility very seriously. So far the list includes mince pie ice cream, limoncello sorbet, mincemeat frangipane and these guys. I did a little trial run with a few slices leftover from a batch I made for work colleagues.

An old brownie recipe but simply transformed into a speedy dessert, with lashings of extra caramel, booze and chocolate custard. So I cheated and melted dark chocolate into some shop bought custard but it just goes to show how versatile these mini trifles can be. Make your own brownies, buy some brownies, make your fillings or buy some too, it really doesn't matter.

You could bung everything together in one big trifle bowl, or I served mine in a selection of jam jars and small tumblers...whatever I could find in the cupboards.

S A L T E D   C A R A M E L   A N D   C H O C O L A T E   B R O W N I E  
M I N I   T R I F L E S
(Makes 6 generously sized mini trifles)

4 slices of my salted caramel stuffed brownies (approx 400g), recipe here

500ml chilled ready made vanilla custard

100g dark chocolate

250ml double cream

25g icing sugar

3tbsp strong baileys coffee

salted caramel sauce for drizzling round each glass

1 large bag of maltesers

• Bake the brownies as per recipe and allow to cool before firming up in the fridge for an hour or two to slice into neat mini cubes. I like to make these the night before.
• Heat the custard in a small pan over a gentle heat with the chocolate and stir until melted. Remove from the heat and cover with a layer of cling film over the surface to prevent a skin forming whilst it cools.
• Whisk together the cream and icing sugar until soft peaks form.
• Crush the maltesers in the bag with a rolling pin.
• To assemble, layer even helpings of brownie cubes between each glass, coffee, half the crushed maltesers, drizzle caramel round the inside of each glass and top with further layers of chocolate custard, the whipped cream and scatter the remaining crushed maltesers. Chill in the fridge until ready to serve.

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Bake Off Bake Along: Week 7 - Brownie Bottomed Coffee Mousse Cake

The weeks have flown past and tonight marks the semi final. After some time away its time to dust off the mixer and get back in the kitchen.

Last week's dessert challenges saw a heap of recipes I've never tried before. The aim is to try something different and whilst I didn't strictly do that, I did try and make smaller delicate versions of my usual monster brownies.

These brownies are soaked in coffee syrup, topped with a layer of caramel and a head of coffee mousse. Not suitable for your lunchbox but perfect for a make ahead dessert. One of those that you can do in stages. Brownies last up to 5 days in the fridge and you can make the mousse up to 1 hour before serving - just leave enough time for it to set if you want to slice it neatly.

I'm silently pooping myself over tudor week. I guess all will be revealed in just a few hours time...hopefully nothing too challenging!!

B R O W N I E   B O T T O M E D   C O F F E E   M O U S S E   C A K E
(Makes 24 small, or 12 large servings)

For the brownie base:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (70-80% cocoa solids)

pinch salt

175g plain flour

For the coffee syrup:

50ml strong hot coffee

25g caster sugar

For the caramel layer:

I halved this recipe

For the coffee mousse:

4 eggs, separated

150g golden caster sugar

4 gelatine leaves, soaked in cold water

2tbsp instant coffee

120ml hot water

220ml whipping cream, whipped to stiff peaks

• To make the brownies, heat the oven to 180 degrees and grease and line a square brownie pan. Whisk the eggs and sugar together in a large bowl until combined. Melt the butter and chocolate over a pan of barely simmering water, remove from the heat, add the salt and leave to cool slightly. Whisk the eggs and sugar once more until the mix turns pale and fluffy. Add the cooled chocolate and gently whisk once more. Using a metal spoon or spatula, fold in the flour. Pour into the prepared pan and bake for 25 minutes. Once cooked, the top should be shiny, but there will still be a little movement in the centre of the brownies which will firm up as it cools. Remove from the oven and leave to cool in the pan.
• To make the coffee syrup, stir the sugar into the coffee until melted. Poke holes over the surface of the warm brownie and pour over. This will soak in as it cools. Once fully cool, place in the fridge to firm up fully and make it easier to slice.
• Follow the caramel instructions, or use a jar of shop made and spread an even, thin layer on the top of the unsliced brownies.
• To make the coffee mousse, beat the egg yolks and sugar together until light and creamy. Whisk the egg whites in a separate bowl until stiff. Remove the gelatine leaves from the water and squeeze out any excess. Add to a further bowl along with the coffee and water and mix until the gelatine fully dissolves completely. Combine the coffee mixture with the egg yolks and mix well. Add half the whipped cream and gently fold in and alternate with the egg whites. Once everything's folded together, pour over the brownies and leave to set for at least an hour in the fridge before serving. Or blitz in the freezer for extra slicing help.
• Serve with a dusting of cocoa powder and some cream.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Bake Off Bake Along: Week 4 - Churros

I wasn't overly enamoured with batter week. So much so I didn't really want to bake/fry any of the challenges. I spent hours flicking through Pinterest and Instagram looking for some inspiration. I know you can always freeze batter, but its better fresh. With a home of two, there's only so many yorkshire puddings of lace pancakes you can make and that's just wasting food. I'm not sure taking cold leftovers into the office would have worked so well.

And so, begrudgingly I decided to make churros. I didn't expect that I'd be able to get regular churros to be uniform in size and to hold their piped ridges so I went for fewer and bigger doughnut sized churros. 

You know what? I'm so glad I did. These are super easy to make and can be great for desserts. Imagine them sandwiched between a big scoop of salted caramel ice cream or topped with fresh berries. A DIY churros dessert bar if you will. 

As I was home alone on a weekday day off, I decided to keep it simple. Ready made fancy salted caramel and super quick cheats chocolate dip were my choice of toppings. One for me, one for Matthew and the rest were packaged up in foil takeaway containers to keep warm and were sent off to my brother, his wife and brand new baby in hospital as a care package. 

G I A N T   C H U R R O S   W I T H   C H E A T S   C H O C O L A T E   D I P
(Recipe adapted from SBS, makes 6 large churros)

For the churros:

100g unsalted butter, room temperature

150g plain flour

1tsp ground cinnamon

pinch salt

3 eggs

Plenty of oil for frying

For the sugar coating:

100g caster sugar

1tbsp ground cinnamon

For the chocolate dip:

4tbsp nutella spread

1-2tsp whole milk

Salted caramel, ice cream, chocolate chips and anything else you fancy to serve.

• Bring 250ml of water and the butter to boil in a medium pan over a medium heat. This will melt the butter, so doesn't matter so much whether you've cubed it or not, or even forgotten to take it out the fridge in advance.
• In the bowl of a stand mixer, whisk together the flour, cinnamon and salt to remove any lumps.
• Once the liquids have come to the boil, pour in the flour mix and continue to cook over a medium heat whilst stirring continuously until the batter forms a smooth ball in the centre of the pan. Remove from the heat.
• Put the batter into the stand mixer's bowl (saving on washing up!) and mix with a paddle attachment on a low speed. Add in each egg one at a time, beating well after each addition.
• Once smooth and all the eggs are combined, leave the batter to rest for 10 minutes.
• Meanwhile, once the batter is ready everything will happen very quickly so prepare the next steps in advance. Cut 6 squares of baking paper. Prepare a disposable icing bag with a large star shaped nozzle. Line a tray with baking paper to blot the churros once cooked.
• After the batter has rested, spoon into the prepared piping bag. Pipe 6 equal discs of churros, starting from the centre and working out. Place the discs into the freezer to chill, this will help them keep their shape when frying.
• Bring a medium frying pan filled with 4cm of oil to the boil, or enough to cover a churros. Once the oil has reached around 180 degrees, a square of bread will turn brown within 45 seconds.
• Place the churros in one at a time, and cook for 2 minutes each side. I like to regularly check the oils temperature in order to maintain the same heat. Otherwise its likely to increase and you'll find your churros burning.
• Once golden, use a slotted spoon to upturn each onto kitchen paper to blot away any residue oil.
• Then dunk in the prepared cinnamon sugar ensuring to coat all sides, nooks and crannies.
• For the chocolate dip, add the nutella into a small bowl and add a dash of milk. Warm gently and slowly  in the microwave, 20 seconds at a time. You may want to add a few more drops of milk a little at a time to ensure the right thickness. Mix well before serving.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Recipe: Caramel and Pecan Tart

I have a love hate relationship with pastry. I love eating it, but I don't necessarily enjoy making it. Fool-proof biscuit bases are my bag. Crush some biscuits, stir in butter and squidge into a tin. Easy as pie tart. 

This caramel tart is made with a Digestive biscuit base and topped with a generous swirl of chocolate and a few pecans. I'm already planning different variations including cookie bases and marshmallow fillings. 

I'm almost certain I love biscuits more than cake. Even more so in the form of biscuit tart bases.

C A R A M E L   A N D   P E C A N   T A R T
(recipe from McVitie's, serves 8)

For the base:

200g digestive biscuits

75g unsalted butter

For the filling:

150g unsalted butter

150g light muscovado sugar

200g condensed milk

100g plain chocolate

50g pecans

1. Blitz or smash the biscuits in a sandwich bag until finely ground. Melt the butter in a pan and stir in the biscuits.
2. Use the back of a spoon to press down the biscuit mix into the base and sides of a 20cm springform tin.
3. Chill for 30 minutes to set.
4. To make the filling, gently melt the butter and sugar until dissolved. Add the condensed milk and stir continuously whilst bringing to the boil. 
5. Continue to stir for 2-3 minutes until the filling is golden and bubbling. Pour the caramel into the prepared biscuit base and leave to set in the fridge for an hour.
6. Top with pecans and swirls of melted chocolate.

Ensure you slice from chilled to get that perfect cut. Serve with boozy cream or ice cream.

Thank you to the McVitie's team for sending me the ingredients for this post.  

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Bake Off Bake Along: Week 4 - Espresso Crème Brûlée

Throughout the Bake Off Bake Along some of the biggest challenges have been photographing the bakes each week. Especially crème brûlée from desserts week. The Spanische windtorte and baked cheesecakes may now seem ages ago but you'll have to forgive me, I'm running a little behind.

So, in an attempt to catch up (and watch last weeks Bake Off!), here's my entry for dessert week, espresso crème brûlée...and yes I cheated by not grilling my sugar topping and instead opted for a kitchen torch, way more fun.

I used a Gordon Ramsay recipe which you can find, here.

In order to create the perfect wobble and crisp caramel topping, here are some pointers:

• my biggest mistake here was not using enough sugar to caramelise for the topping. I was in a little bit of a rush with these. But ideally all the sugar should melt into caramel. The recipe I used called for demerara which helps to give a nice toffee flavour but will not fully melt. For a smooth, glossy melt use caster sugar. 
• essentially you're making baked custard, so whilst different flavours are great, have a think of what goes with custard before getting too fancy! Earl grey would be great, as would orange and almond flavours. Unfortunately, as good as these espresso versions taste, they look a little brown and unappealing before adding a sugar topping.
• older crème brûlée recipes will be made entirely on the stove and heated until jelly-like and firm and cooled in the fridge. However, its must quicker and easier to make the custard and bake it for 30 minutes or so. The milk and cream is gently scalded in a pan before whisking into the eggs and sugar. The mixture is then poured into ramekins positioned in a large baking tray of water. By doing so the water will create steam and will also help to ensure that the crème brûlées are cooked evenly throughout. Once done they should become firm and have a slight wobble.
• some recipes call for buttering ramekins, but it seems pretty pointless, unlike panna cotta you don't need to remove them to serve.

With just a few elements, crème brûlée is surprisingly easy to make. Just not too appealing to photograph!

Fancy checking out how I got on with the rest of the Bake Off Bake Along challenges?

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