Almond Strawberry Brownie Trifle

1. 1

   Clean and then chop up the berries into bite sized pieces and set aside.

2. 2

   Bring 1 cup of cream to simmer (bubbles just start to form around the edges). Remove from heat.

3. 3

   Add chopped chocolate to the hot cream and whisk in until smooth and all chocolate is melted. Cool to barely lukewarm, about 10 minutes.

4. 4

   Beat 2 1/2 cups cream and almond extract in large mixing bowl until the cream forms soft peaks. At that point, fold in the dark chocolate mixture.

5. 5

   Break up the brownie into bite-sized pieces. Line the bottom of a large glass trifle bowl with enough brownies to cover. Next sprinkle a layer of strawberries over top of the brownies. Top the brownies and strawberries with a layer of the whip cream mixture, enough to cover. Repeat the layers until the bowl is full or you run out of ingredients.

6. 6

   Top with the sliced almonds and decorative strawberry cuts. Refrigerate at least 1 hour before serving.

7. 7

   **Don't worry if the mixture comes out runny when you mix together the whipped cream and chocolate, it will harden up to a mousse like consistency in the fridge.

* Per serving · 4 servings · Values may vary.

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