Espresso Brownie Trifle | Saputo Foodservice

Ingredients

• 225 g Butter, unsalted
• 175 g Chocolate Callets, semi-sweet
• 50 ml Espresso
• 4 each Eggs
• 300 g Sugar
• ½ tsp Salt
• 50 g Cocoa Powder
• 75 g Flour
• 150 g Dark Chocolate Chunks
• 250 ml Whipping Cream
• 25 g Icing Sugar
• 250 g Mascarpone
• 2 tsp Vanilla Extract
• 250 g Strawberries, hulled & quartered
• 50 ml Rye 
• 1 bunch Mint, minced
• 25 g Sugar