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German Chocolate Trifle #desserts #cakerecipe #chocolate #fingerfood #easy

Kid, I've missed these chocolate parties! April's subject was chocolate and coconut. I didn't know about how well I was going to burrow adding coconut to my prepared merchandise, yet it wasn't terrible in any way. For anybody that is new to the blog, I'm not a major devotee of coconut.

On the off chance that you haven't looked at my past post on the best way to toast coconut, make certain to head over and read up. I should compose this post this end of the week, yet as should be obvious, it didn't occur. It was sprung on me a minute ago that we were making a beeline for my folks daily early. Along these lines, I was occupied and getting a charge out of family time with the guardians.

I figured it is charming to make two excessively stuffed, ginormous mugs loaded with fool rather than a plain ol' play. I think one about these mugs could encourage a family. Better believe it, I ate one without anyone else. I have a high sugar resilience however!

This chocolate icing is so thick and has a brilliantly thick, whipped feel. The coconut filling is additionally extremely thick. It is anything but an ordinary filling that is a touch runny. It is impeccable to fill a cake with. I realize it would remain put and not spill out of the sides.
German Chocolate Trifle #desserts #cakerecipe #chocolate #fingerfood #easy
Also try our recipe Apple Pie Enchiladas #desserts #cakerecipe #chocolate #fingerfood #easy

Ingredients

  • Brownie
  • 1/2 cup salted butter melted
  • 1 1/4 cups granulated sugar
  • 1/4 cup light brown sugar packed
  • 3/4 cup Hershey's special dark cocoa powder
  • 1/2 cup hot water
  • 1 tsp vanilla extract
  • 3 large eggs lightly beaten
  • 3/4 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 cup milk chocolate chips
  • Coconut Filling
  • 3 large egg yolks
  • 14 oz. sweetened condensed milk
  • 3/4 cup light brown sugar packed
  • 1/2 cup salted butter cubed
  • 1 tsp vanilla extract
  • 1 1/4 cups toasted coconut divided
  • 1 cup chopped pecans
  • Chocolate Frosting
  • 1/2 cup salted butter room temperature
  • 1 cup dark chocolate chips melted
  • 1 T. corn syrup
  • 1 1/2 cups powdered sugar

Instructions

  1. Brownie
  2. In a microwave safe bowl, add in the butter. Place in the microwave for two 30 second intervals.
  3. In a large mixing bowl, add in the sugars and cocoa powder. Whisk together to remove the lumps.
  4. Add the butter, hot water, and vanilla into the dry ingredients. Whisk until everything is combined.
  5. Add in the lightly beaten eggs and continue whisking until smooth.
  6. Add in the baking soda and flour and whisk until incorporated. There may be a few lumps in the batter.
  7. Stir the chocolate chips into the batter.
  8. Preheat oven to 350 degrees. Line the bottom of a 9x13 with parchment paper. Spray non-stick cooking spray on the sides of the pan and parchment paper.
  9. Place in the oven for 30-35 minutes or until done. Let cool.
  10. Filling
  11. In a medium size saucepan, add in the sugar and egg yolks. Whisk together until combined.
  12. Add in the sweetened condensed milk and butter. Place the saucepan over medium/low heat. After the butter melts, turn the heat up to medium and whisk occasionally. Let the mixture cook until it thickens. I cooked mine approximately 10 minutes.
  13. Pour the mixture into a bowl. Add in the vanilla, 1 cup of coconut, and pecans. Stir with a spatula until combined.
  14. Buttercream
  15. Place the chocolate chips in a microwave-safe bowl. Microwave in 30 second intervals and stir afterwards. Mine took three 30 second intervals to completely melt the chips into a smooth mixture.
  16. Add the butter and chocolate chips into a mixing bowl. Mix until combined.
  17. Add in the corn syrup and powdered sugar and mix on low until the powdered sugar is combined. Turn the mixer on high and let it whip for another 3 minutes until light and fluffy. If the mixture is too thick for you, add a tablespoon of milk to thin out.
  18. Assemble
  19. Using a glass that has a opening about the same size as the cups you're using for your trifle, cut out 6 circles from the brownies.
  20. Place the brownies on the bottom of the cup. Add a decent scoop of filling on top of the brownie and push to the edges of the cup.
  21. Place the frosting in a piping bag and pipe out a layer of frosting. Repeat the layers. Top with the trifles with the remaining 1/4 cup of toasted coconut for garnish.
  22. Refrigerate until ready to serve.

Read more our recipe Mini Cinnamon Roll Cheesecakes #desserts #cakerecipe #chocolate #fingerfood #easy

Source : bit.ly/2YPi7yY

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