Thursday, May 17, 2012

Chocolate Mousse Trifle

Ingredients for the trifle: 1 quart heavy cream 1/4 cup powdered sugar 1/2 cup creme fraiche 2 batches pudding 3 cups crumbled Oreos 4 1.4-ounce chocolate-covered English toffee bars, such as Heath, chopped * * * * * * Ingredients for the pudding: 4 egg yolks 1 1/2 cups sugar 4 cups heavy cream 1 teaspoon salt 1 cup unsweetened cocoa 1/3 cup all purpose flour 1 stick unsalted butter, cubed 1 cup bittersweet chocolate chips Preparing the trifle: In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the creme fraiche. In a large trifle bowl, place a thick layer of the pudding, top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the toffee candy. Repeat the process, finishing with the cookies and candy. Cover with plastic wrap. Chill for 2 hours and serve. * * * * * * Preparing the pudding: Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry. Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool. Makes about 5 cups. Serves 8 to 10


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