If you don’t already know that Justine Schofield and Harris Scarfe have been working together then we’d like to introduce her. She’s a celebrated cook with her own much loved TV show, ‘Everyday Gourmet’ on Channel 10, a brand new book
‘Dinner with Justine’ and over 54,000 Instagram followers. Despite all this she still makes time to run her own high end catering company, write a column for taste.com.au and cook for events and charities all over Australia!
We love Justine’s fabulous recipes and joy for life and we’re super excited to have her sharing some cooking inspiration, along with some of the things she loves over the coming months.
And just in time for Christmas, Justine has given us her divine Chocolate & Blackberry Trifle recipe.
We think it looks like a chocoholics’s dream in our Casa Domani evolve trifle bowl, which you can buy in store now.
Impress your guests this Christmas and give the recipe a go at home!
Chocolate and Blackberry Trifle
This is not your average trifle. It’s a celebration-of-chocolate kind of trifle. I’ve paired this chocoholics’ dream with beautiful blackberries because the purple against the brown looks amazing and the sweet tartness of the fruit works exceptionally well with the rich, lush chocolate
150 g dark chocolate (70% cocoa), roughly chopped
1 tablespoon instant coffee or 1 ½ tablespoons strong espresso
75 g unsalted butter
125 g cream cheese, chopped, at room temperature
165 g caster sugar
50 g self-raising flour
40 g cocoa powder, sifted
2 large eggs, whisked
125 g hazelnuts, chopped, plus extra to serve
225 g dark chocolate (70% cocoa), roughly chopped 25 g butter
4 eggs, separated
80 ml cream
¼ teaspoon cream of tartar or lemon juice
3 tablespoons caster sugar
3 gold-strength gelatine leaves
400 g fresh or frozen blackberries
100 g caster sugar
juice of ½ lemon
Preheat the oven to 180°C. Line a 24 cm square baking tin with baking paper.
For the brownie, combine the chocolate, coffee and butter in a heatproof bowl and set over a saucepan of simmering water until melted. Take off the heat and stir in the cream cheese with a metal spoon. Mix the sugar, flour and cocoa powder in a separate bowl and incorporate into the cream cheese mixture. Add the eggs a little at a time, mixing well after each addition, then fold in the hazelnuts. Pour into the prepared tin and bake for 15–20 minutes. Cool in the tin on a wire rack.
For the mousse, melt the chocolate and butter together over a pot of simmering water. Set aside to cool. Using an electric mixer, beat the egg yolks until thick and creamy and then slowly mix in the chocolate. Whip the cream until soft peaks form (don’t over-beat) and slowly fold into the chocolate mixture. In a clean bowl, beat the egg whites and cream of tartar or lemon juice with an electric mixer. When the egg whites start to become frothy, sprinkle in the sugar. Keep beating until the sugar has completely dissolved and the whites are stiff and frothy. Stir a tablespoon of the egg whites into the chocolate mixture to lighten it, before folding in the rest.
Roughly break up the brownie and arrange in the base of eight glasses or one 3 litre trifle bowl. Drizzle with a little coffee liqueur. Carefully spoon or pipe the chocolate mousse over the brownie. Chill for 4 hours or, even better, overnight to set.
For the jelly, place the gelatine in some cold water and set aside to soften for 2 minutes. Combine the blackberries, sugar, 100 ml of water and the lemon juice in a saucepan and bring to the boil. Transfer to a blender and blitz, then pass through a fine sieve into a bowl. Squeeze the excess water from the gelatine, stir in while the mixture is still warm and allow it to dissolve. Place in a plastic container, cover and chill for at least 6 hours or, even better, overnight until set.
When ready to serve, remove the jelly and the brownie topped with mousse from the fridge. Spoon the jelly onto the mousse, then cover with dollops of cream, some extra chopped hazelnuts and the fresh blackberries.
‘Dinner with Justine’ by Justine Schofield is published by Plum, RRP $39.99