- 5 ounces unsweetened chocolate, chopped
- 1 stick unsalted butter, cut into chunks
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 teaspoon kosher salt
- 1 cup unbleached all-purpose flour
- 1 1/4 cups semisweet chocolate chips, or 8 ounces semisweet chocolate,
- 2 cups heavy cream, well chilled
For the brownies:
Preheat oven to 350° F. Cover a 13 x 9 x 2 pan with parchment paper, leaving a 1-inch overhang, and spray with non-stick spray.
In a medium saucepan over low heat, melt butter and chocolate, stirring constantly. Alternatively, melt in microwave using 30 second bursts in microwave safe container. Transfer chocolate mixture to bowl of stand mixer or large mixing bowl, allow to cool for 10 minutes. Add sugar vanilla to chocolate mixture, using the whisk attachment of your stand mixer or hand mixer – mix together until thoroughly combined.
Scrape down bowl, add eggs and salt mix until batter is lightened in color, 2-3 minutes. Stir in flour by hand until just combined. Spread mixture into prepared pan and bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on wire rack 30 minutes. Can be made up to 3 days ahead.
For the mousse:
Fill a small saucepan half full with water. Choose a small, deep heatproof bowl that fits snugly on the saucepan. Be sure the bottom of the bowl does not touch the water. Add the chocolate to the small bowl and set the water-filled pan and bowl over medium heat.
Heat the chocolate, stirring often with a wooden spoon, until it is melted, about 5 minutes. During that time, the water should simmer, not boil. Adjust the heat up or down as needed. Turn off the heat. Remove the bowl from the saucepan of water. Set the bowl aside to cool slightly.
Pour the cream into a seperate large bowl. Using an electric mixer, beat the cream on medium speed until slightly thickened, about 30 seconds. Add the warm chocolate to the cream. Continue beating on medium speed, scraping down the sides of the bowl with a rubber spatula, until soft peaks form, about 1 minute. To test, turn off the mixer and lift the beaters. If the cream makes soft little peaks that flop over slightly, it is ready.
Spoon the mousse into serving cups or glasses. Cover with plastic wrap and refrigerate for at least 2 hours before preparing trifle.
To assemble trifle:
Remove baked brownies from pan and using a large knife or bench scraper, cut into 1-inch chunks, or the best size to accommodate your trifle dish(es). Fill the bottom of your trifle dish with about half of the brownie chunks.
Spoon half of the chocolate mousse over the brownie chunks. Layer the remaining brownie chunks over the chocolate mousse layer. Spoon the remaining chocolate mousse over brownie layer. Serve now or refrigerate until ready to serve, up to one day.