Now COME ON ! If you can’t indulge on Valentine’s Day , when can you?
Now lets talk about those layers !
1) Rolo chocolate brownie
2) whipped cream
3) Whole Rolos (yes more )
4) Coffee caramel sauce
5) more Rolo brownie .. (shall I stop? Haha)
6) More whipped cream
topped of with halved Rolos , milk chocolate gratings and even more coffee caramel sauce.
(Warning : not for the faint hearted or people who don’t like Rolos)
So now let me ask you what Rolo asked me... “Do you love anyone enough to give them your last Rolo?? ”
Happy Valentine’s Day!!
Ingredients:
- 250g milk chocolate ( I mixed Lindt chocolate and Dr Oetker. Its up to you which brand of chocolate you want to use)
- 200g unsalted butter
- 3 eggs
- handful of chopped walnuts
- 3 packs of Rolos ( to be honest , put as many as you like , I did get carried away myself)
- 397g sweetened condensed milk
- 1tbsp Nescafé gold blend Roastery instant coffee (your choice the amount and brand )
- 90g unsalted butter
- Double cream 284ml
Method:
Grease and line a square baking tray. Pre heat the oven to 180C.
In a medium size heat proof bowl, melt the chocolate and butter over a pan of simmering water .
Then whisk the eggs and sugar together until fluffy. Then add the melted chocolate and fold gently into the egg and sugar mixture.
Add sifted flour and the powdered coffee. Fold the mixture.
Pour the brownie mixture into the baking tray and level. Sprinkle your Role (dont be shy!).
Bake for 30 minutes.
If the centre of the brownies no longer wobble, then they are ready. If you like your brownies super duper gooey then bake them for less time. Check the centre with a toothpick. If it comes out with mixture, then you have your very gooey brownie texure.
Remove from the tin and allow to cool. Whilst the brownies are cooling, make the coffee caramel sauce.
Place a pan on a medium heat. Add the condensed milk and butter . Bring it to the boil, it should start turning into light brown colour (caramel colour haha). Then turn down the heat ( you don’t want it to burn underneath and form bitter taste). Keep stirring the sauce , so it doesn’t stick at the bottom.
Add 1tbsp of instant coffee (again it’s your choice how much you put). Then stir and take it off the heat. Let it cool down before popping into the trifle glasses.
Pour the double into a bowl and whip it until the consistency becomes thick. You should be careful not to over whip or it curdle. Now we can assemble the trifle.
Bring 2 or 3 trifle glasses / cups. Tear up the Rolo brownie and lau it at the bottom of the glass for your first layer. The amount is dependable on you. Remember though , you have more layers to come.
For the second layer add cream. Then place whole Rolos to make up layer 3. For the Fourth layer, spoon the coffee caramel sauce so it covers the Rolos. (don’t worry If it’s gets a little messy, or the layers are not even. ) Fifth layer more brownie. Sixth layer, add more cream.
Top the trifle with chocolate gratings and halved Rolos. Add some coffee caramel sauce around the edge of the glass , also drizzled on top of the Rolos.
Serve! ENJOY! XXX
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