Almond Strawberry Brownie Trifle

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

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

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

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.

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.

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

**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.