Flannerys Christmas Recipe Ebook 2024

Chocolate Brownie Trifle With Collagen Hot Chocolate & Gutsy Gummies

Recipe & Photography by Nutra Organics @nutraorganics

serves: 20 | time: ready in 2 days

Ingredients

Brownie

• 2/3 cup salted butter, melted

• 1/2 cup hot milk

• 2 cups coconut sugar

• 2 eggs

• 1 tsp vanilla paste

• 1 1/3 cups plain flour

• 1/4 tsp salt

• Pinch sea salt

• 1/2 tsp baking powder

• 3/4 cup chocolate chips

• 3/4 cup Nutra Organics Collagen Hot Chocolate

Chocolate Ganache Mousse

• 2 x 600ml thickened cream

• 200g dark or milk chocolate melts

• 1 cup coffee liquor

• Pinch sea salt

Berry Cherry Jelly Layer

• ½ cup Nutra Organics Gutsy Gummies Mixed Berry

• 1 kg frozen cherry or cranberries

• Pinch sea salt

• Whipped Cream

• 600ml pure cream

• 1 tsp vanilla extract

Topping

• Fresh cherries & strawberries

• 100g chocolate block, shaved when assembled

Method

The day before: make ganache mousse:

1. Add cream to a medium pot & gently heat to hot, but not boiling.

2. Add chocolate, coffee liquor & salt to the saucepan, and continue to heat to melt chocolate. Pour into a dish, cover and refrigerate overnight.

Make chocolate brownie:

1.Preheat oven to 160°C & line a small rectangular baking tray (20cm x 16cm), with baking paper.

2. In a mixing bowl, whisk together Nutra Organics Collagen Hot Chocolate & hot milk.

3. Whisk in the melted butter, sugar, eggs & vanilla, then stir in the flour, salt, baking powder & chocolate chips.

4. Spread the batter into the prepared pan & top with pieces of the chopped chocolate.

5. Bake for 40 mins, then leave on the bench to cool to room temperature, refrigerate until required.

Make Berry Cherry Jelly:

1. Prepare the jelly by heating the frozen cherries on the stove until bubbly. Mash slightly when they start to boil.

2. Add Nutra Organics Mixed Berry Gutsy Gummy mix & stir until combined.

3. Pour half of the mix into the trifle serving dish to set as a bottom layer & pour the other half into a tray & refrigerate both to set.

The day of:

1. Whip Ganache with beater until a mousse texture forms.

2. Pour pure cream & vanilla into a mixing bowl & whip until soft peaks form. Cut the brownie & extra jelly into large squares ready for assembly.

3. Assemble the trifle: Layer the ingredients in a trifle bowl, top with whipped cream, fresh fruit & shavings of chocolate.