February 21, 2024 3 min read

Don't you love it when something tastes so amazing, it momentarily dulls every other sense while your brain tries to process the bliss taking over your taste buds?

Boozy Brownie Trifle in stemless martini glasses

The first magic spoonful of this recipe does exactly that, with the added bonus that it's easy to make and can be prepared ahead of time.

We had long wanted to show that the stemless martini glasses in our drinkware collection were for more than just cocktails. To bring this vision to life, we went straight to the top.

Janelle Bloom is one of Australia's most respected food stylists, authors and TV chefs, not to mention an all-round beautiful soul. So when we asked her, "What would dessert in a martini glass look like?", the Boozy Brownie Trifle was born.

From date nights to weekend entertaining, this may just be the ultimate desert for all occasions. Whip it up, serve it out, sit back and let the praise flow...


Makes 8 serves


8 chocolate brownie portions (approx 7x7cm)*
50g dark chocolate, chopped roughly
125g milk chocolate, chopped roughly
220ml Kahlua coffee liqueur
300ml thickened cream
250g piece of fresh ricotta
1/4 cup (60g) caster sugar
Handful or two of macadamias, chopped roughly (optional)


1. To make the chocolate sauce: place the dark chocolate, milk chocolate, 1/4 cup (60ml) of the Kahlua and 1/4 cup (60ml) of the cream in a microwave-safe bowl or jug. Microwave, uncovered, in 45-second increments on high (stirring between each increment), until the sauce is smooth. Set aside to cool a little.

2. To make the ricotta cream: place the ricotta, caster sugar and remaining 240ml of cream in a food processor. Pulse until smooth and creamy. Scoop into a bowl. 

3. To assemble: take 1 brownie portion and crumble into pieces. Place half the broken brownie in the bottom of a stemless martini glass. Pour over 1 tablespoon of Kahlua. Top with 1-2 heaped tablespoons of the ricotta cream and then the remaining broken brownie. Spoon over 1 tablespoon of chocolate sauce and finally another 1 tablespoon of ricotta cream. Top with chopped macadamias if desired. Repeat with the remaining 7 trifles. Serve.

*The brownie can be store-bought, made from a packet mix or made from scratch. We used store-bought from a bakery because we're all about time-saving hacks! But if you want to make from scratch, use the recipe below - it's amazing.

When buying the ricotta, make sure it's FRESH ricotta from a deli - not the pre-packaged variety that comes in a tub (it's too runny). 

If you want to prepare all the elements ahead of time so all you have to do is assemble right before serving, store the chocolate sauce and ricotta cream in the fridge. Then heat the chocolate sauce in the microwave before serving so that it's slightly warm and a nice liquid consistency for pouring/spooning.


If you want to make the chocolate brownies from scratch:


150g dark chocolate, chopped 
125g butter, chopped
1/4 cup (30g) cocoa powder
1 cup (225g) caster sugar
2 eggs
1/2 cup (75g) self-raising flour
125g milk chocolate, chopped


1. Preheat the oven 180°C (no fan). Grease and line the base and sides of 18cm (base measurement), 20cm (top measurement) square cake pan.

2. Place the dark chocolate and butter into a saucepan. Stir over medium-low heat until smooth and warm. Pour into a mixing bowl. Add the cocoa to the warm mixture, stir until it dissolves. Add the caster sugar and eggs. Mix well. Fold in the flour. Stir in the milk chocolate.

3. Spoon into the cake pan. Smooth the surface. Bake 30-35 minutes or until a skewer inserted into the centre comes out clean. Set the brownie aside to cool completely in the pan.