Playing off of the malted “eggs” chocolates at Easter, this trifle has
malted flavor in every layer – brownies, pudding, and cream. This dessert
feeds a crowd and is so festive topped with a chocolate bunny or more
malted eggs.
PREP TIME: 1 hour
BAKE TIME: 30 minutes
YIELD: 18-22 servings
[Note: for even easier prep, use 2 boxes of brownie mix, baked as directed
in two 8×8 pans. Add 1/8 cup malted milk powder to the batter of each.]
For the brownies:
3/4 cup unsalted butter
1 cup lightly packed light brown sugar
1 cup granulated sugar
1 cup Dutch-process cocoa powder
1/4 cup malted milk powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract
4 eggs
1 cup unbleached, all-purpose flour
For the pudding:
2 (3.4-ounce) boxes instant chocolate pudding
1/4 cup malted milk powder
4 cups cold milk
For the cream:
2 (8-ounce) packages cream cheese, room temperature
2/3 cup powdered sugar
1/2 cup malted milk powder
2 teaspoons vanilla extract
4 cups heavy cream
2 packages malted milk ball “eggs”
Chocolate bunny (optional but adorable)
Make the brownies:
Grease a 9X13” pan. Preheat oven to 325.
Melt the butter over medium-low heat. Once melted, stir in the sugars,
stirring until incorporated into the butter. Stir and heat for 30 more
seconds. Remove from heat. Whisk in cocoa, malted milk powder, salt, and
baking powder. Add the vanilla. Whisk in eggs, one at a time, whisking
until smooth. Stir in the flour.
Pour the batter into the prepared pan and bake for 25-30 minutes or until
done. Let cool completely on a wire rack.
Make the pudding:
Whisk the pudding mixes and malted milk powder together. Add the milk and
whisk for 2 minutes. Pour into a bowl, cover, and chill in the
refrigerator for at least two hours.
Make the cream:
Beat the cream cheese with the paddle attachment until soft and creamy.
Mix in the sugar, malted milk powder, and vanilla. Scrape down the sides
and bottom of the bowl as needed and beat until thoroughly mixed.
In another bowl, whip the cream using the whisk attachment until soft
peaks form. Add the cream cheese mixture and beat until stiff peaks form.
(The paddle attachment may be used here to avoid overbeating.)
Assemble:
Chop one package of the malted eggs. (You may need to place the eggs in a
large ziptop bag and use a meat mallet or hammer.)
Break the brownie into pieces and place half into the bottom of a trifle
dish. Spread with half of the pudding. Spread half of the cream mixture on
top. Sprinkle chopped malted eggs on top. Repeat the layers ending with
the cream. Refrigerate the trifle for at least two hours for it to set.
May be made the day before.
Before serving, top with the whole malted eggs and, if desired, a
chocolate bunny. Depending on the size of the bunny, it may need to be
propped up with toothpicks or skewers. Scoop with a large spoon to
serve.
Variation: Use small individual jars or glasses instead of a trifle
bowl.
