Low Carb Fudgy Brownies:

1. In a large mixing bowl, combine oil (or melted butter) with the egg and water.
2. Add Noshu Low Carb Fudgy Brownies Mix to the bowl and hand mix with a whisk or spatula until the brownie batter is smooth and glossy.
3. Pour batter into your prepared 20 cm square tin and bake for 30 minutes.

Note: The secret to a delicious chewy brownie crust and rich fudgy centre is baking your brownies for at least 30 minutes. Allow them to cool and refrigerate before assembling the trifle.

No Sugar Added Choc Mousse:

1. Place 280 g of Noshu No Sugar Added Milk Choc Melts and ½ cup of thickened cream in a small saucepan over low heat, stirring for 5 minutes or just until melted. Remove pan from heat and set aside to cool.
2. Meanwhile, using an electric mixer beat vanilla and remaining cream in a large bowl until soft peaks form.
3. Whisk the egg yolks until fluffy and pale. Add a dollop of the choc and cream mixture into the egg yolks and whisk to temper the eggs. Now combine choc and cream mixture and the egg yolks mixture until combined.
4. Fold a little choc mixture into whipped cream until combined. Add remaining choc mixture to whipped cream mixture and fold carefully until combined.
5. In a separate clear, dry bowl beat egg whites until soft peaks.
6. Add 2 dollops of fluffy egg whites into choc mixture and fold until combined. Add the rest of the egg whites and fold until combined. Refrigerate for a minimum of 3 hours to set. For best results refrigerate to set overnight.

No Added Sugar Chantilly Cream:

1. Place Vanilla and Thickened Cream into large bowl and beat with an electric mixer until stiff peaks form. Take care not to over-whip the mixture into butter. Refrigerate until ready to assemble the trifle.

No Added Sugar Raspberry Coulis:

1. Place 250 g of thawed frozen raspberries into a deep microwave safe dish and cook on high power for 2 minutes. Squish with the back of a spoon and let it cool for a minute.
2. Combine orange juice with mushed raspberries and microwave on high for 2 minutes and let the mixture cool down to room temperature.
3. Puree the cooled mixture in a blender and sieve using a strainer to remove seeds. Sieving twice will ensure all the seeds are removed resulting in a smooth coulis.
4. Microwave the mixture for a further 2 minutes on high power and set aside to cool. Refrigerate until ready to assemble the trifle.

Choc Shavings:

1. Place 140 g Noshu No Sugar Added Milk Choc Melts into a microwave safe dish. Melt in multiple 20 second bursts until smooth and melted. Stir between each 20 second burst.
2. Pour the melted choc into a silicone mould and let it cool to set into a block.
3. Use a vegetable peeler to thinly slice/shave the block of choc.

Assemble

1. Cut the Fudgy Brownies into bite size squares. Soak them with Brandy (optional).
2. In a trifle bowl, start assembling the trifle by arranging a layer of Brandy-soaked fudgy brownie pieces and a layer of fresh raspberries on the brownie layer. Drench the brownies and raspberries with the coulis and top up with a layer of choc mousse. Now add another layer of fresh raspberries, drench with coulis and top up with a layer of Chantilly Cream. Repeat the layering once again or until the bowl is full.
3. Decorate the trifle with candied fresh raspberries and blackberries. Arrange candied orange slices in amongst the berries and sprinkle with shaved/flaked chocolate.