
Ginger and Blackberry Chocolate Brownie Trifle
Serves 6
INGREDIENTS
- • 2 (100 g) bars Green & Blacks ginger chocolate
- • 350 ml double cream
- • 1 tbsp Greek yogurt
- • 400 g mascarpone cheese
- • Brownies or chocolate muffins, broken into bite-sized chunks
- • 1 to 2 tbsp ginger wine
- • 250 g fresh blackberries
- • 50 g good-quality dark chocolate (80% cocoa solids)
- • 50 g toasted flaked almonds
INSTRUCTIONS
- Melt the ginger chocolate in a heatproof bowl placed over a saucepan of boiling water (make sure the bowl doesn’t touch the water), then set aside to cool slightly.
- Whip the cream into soft peaks, then fold in the yogurt.
- Beat the mascarpone into the cooled melted chocolate.
- Arrange half the brownies in the bottom of a pretty bowl or glass jug. Sprinkle with a little of the ginger wine, then layer half the blackberries, half the chocolate mixture and half the cream on top.
- Repeat these layers and use the back of a spoon to “peak up” the top layer of cream.
- Grate the dark chocolate over the surface and sprinkle with the almonds. Keep chilled until serving.

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