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chocolate trifle cups

 

Happy Valentine’s Day. Whether you believe it to be an overblown commercialisation of love or just a great reminder to tell your other half that, yunno, you quite like spending time with them. Even if that’s lying in bed reading Facebook on your phone next to each other and not talking!

So whether you’re sitting down to a candle-lit dinner for two with your “sun and stars” on *insert personally significant date here* or you’re looking for something to serve a few friends this make a pretty great pud any day of the year. I need no encouragement or excuses to eat chocolate.

Makes 4 small portions or 2 really indulgent ones!

Ingredients
55g butter
30g unsweetened cocoa powder
100g caster sugar
1 egg
45g self raising flour
40g mini marshmallows

 

1 tsp icing sugar
250ml double cream
2 tbsp drinking chocolate powder (Nesquik works very well!)

25g coarsly grated dark chocolate

 

To make the brownies, place the butter and cocoa into a 2l microwave proof dish (Classic Batter Bowl is ideal) on high power for 20-40 seconds to just melt the butter then stir until smooth.

Add the sugar and egg, and mix thoroughly, then add the flour and stir until combined.

Divide between 2 microwave safe cups, or if you haven’t got any, use the 2 cup prep bowls!) Place both cups into the microwave and cook on high for 1-2 minutes until just set in the centre. Check after 1 minute, then microwave in 20 second bursts until ready.

Split the mini marshmallows between the two cups and allow to soften

To prepare the toppings, whip 50ml of the double cream with the icing sugar and set aside, then whip the remaining 200ml of cream with the 2 tbsp drinking chocolate powder. Spread the chocolate cream topping over the two marshmallow topped brownies, cover with the grated dark chocolate then dollop the whipped sweetened cream on top.

© 2012 The Pampered Chef used under license.

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