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Mudslide and Brownie Trifle Yields: 7-8 servings Ingredients For chocolate pudding with Kahlua layer: 1/3 cup cornstarch 1/2 cup sugar pinch of salt 3 cups cold whole milk 3/4 cup dark chocolate, chopped 1/2 cup + 4 tbs Kahlua 1 tbs vanilla extract For vanilla pudding with Bailey’s Irish Cream layer: 1/3 cup + 1 tbs cornstarch 1/2 cup sugar pinch of salt 3 cups cold whole milk 1/2 cup + 4 tbs Bailey’s Irish Cream 2 tbs vanilla extract For brownie and almond layer: 1 1/2 cup crushed brownie crumbs 3/4 cup finely chopped almonds Instructions For chocolate pudding with Kahlua layer: Combine cornstarch, sugar, salt, and milk in blender and pulse until well blended. (Or combine in bowl and whisk vigorously) Transfer to heat-proof bowl. Place over (not on) simmering water for 15-20 minutes, stirring occasionally. (Pudding is ready when mixture coats back of spoon) Add Kahlua and stir to combine. Add vanilla and stir to combine. For vanilla pudding and Bailey’s Irish Cream layer: Combine cornstarch, sugar, salt, and milk in blender and pulse until well blended. (Or combine in bowl and whisk vigorously) Transfer to heat-proof bowl and place over (not on) simmering water for 15-20 minutes, stirring occasionally. Add Bailey’s and stir to combine. Add vanilla and stir to combine. To assemble: Fill pastry bags with each flavor of pudding. Pipe chocolate layer into bottom of glass. Sprinkle crushed brownie and almonds. Pipe vanilla pudding. Continue layering by repeating steps 2-4. —

Mudslide and Brownie Trifle

Yields: 7-8 servings

Ingredients

For chocolate pudding with Kahlua layer:

  • 1/3 cup cornstarch
  • 1/2 cup sugar
  • pinch of salt
  • 3 cups cold whole milk
  • 3/4 cup dark chocolate, chopped
  • 1/2 cup + 4 tbs Kahlua
  • 1 tbs vanilla extract
For vanilla pudding with Bailey’s Irish Cream layer:
  • 1/3 cup + 1 tbs cornstarch
  • 1/2 cup sugar
  • pinch of salt
  • 3 cups cold whole milk
  • 1/2 cup + 4 tbs Bailey’s Irish Cream
  • 2 tbs vanilla extract
For brownie and almond layer:
  • 1 1/2 cup crushed brownie crumbs
  • 3/4 cup finely chopped almonds
Instructions
For chocolate pudding with Kahlua layer:
  1. Combine cornstarch, sugar, salt, and milk in blender and pulse until well blended. (Or combine in bowl and whisk vigorously)
  2. Transfer to heat-proof bowl. Place over (not on) simmering water for 15-20 minutes, stirring occasionally. (Pudding is ready when mixture coats back of spoon)
  3. Add Kahlua and stir to combine.
  4. Add vanilla and stir to combine.
For vanilla pudding and Bailey’s Irish Cream layer:
  1. Combine cornstarch, sugar, salt, and milk in blender and pulse until well blended. (Or combine in bowl and whisk vigorously)
  2. Transfer to heat-proof bowl and place over (not on) simmering water for 15-20 minutes, stirring occasionally.
  3. Add Bailey’s and stir to combine.
  4. Add vanilla and stir to combine.
To assemble:
  1. Fill pastry bags with each flavor of pudding.
  2. Pipe chocolate layer into bottom of glass.
  3. Sprinkle crushed brownie and almonds.
  4. Pipe vanilla pudding.
  5. Continue layering by repeating steps 2-4.

—

Posted 1 year ago
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#dessert #trifle #brownie #chocolate #recipe #alcohol #almond
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    Minus the almonds.
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