Layers of salted caramel, silky chocolate custard, chocolate cake and whipped cream make this chocolate trifle simply irresistible.
Ingredients
Full chocolate trifle recipe with instructions can be found in the recipe card.
- Granulated sugar.Â
- Cornstarch.Â
- Unsweetened cocoa power.Â
- Salt.Â
- Egg yolks.
- Milk. Use full fat/whole milk.
- Dark chocolate.Â
- Butter.Â
- Vanilla extract.Â
For the trifle
- Chocolate cake/chocolate muffins.Â
- Dulce de leche.Â
- Heavy/whipping cream.Â
How to make chocolate trifle
- Make the chocolate custard/crème patissière: Bring the milk and vanilla together in a saucepan set over medium heat. Take care not to allow the milk to boil. While the milk is heating, whisk together the sugar, cornstarch, cocoa powder and salt. When the milk is hot, slowly whisk it into the dry ingredients until smooth. Pour the custard back into the saucepan and set over low heat. Stirring continuously, allow to cook gently until thick and glossy. Beat in the dark chocolate and butter. Pass the custard through a fine mesh sieve. Press a piece of parchment paper onto the surface of the custard then place in the fridge and allow to chill for 2-3 hours until completely cold. Once chilled, whisk until smooth and glossy.
- Assemble the trifle: Stir a pinch of salt into the dulce de leche and slice the cake into thin slices. Whip the cold cream until light peaks form. In a large trifle dish or individual serving glasses, layer the chocolate custard, salted caramel, chocolate cake and whipped cream.
- Chill: Place in the fridge and allow to chill for at least 2 hours, ideally overnight, before serving.
Can I make trifle ahead?
Yes! Trifle is the perfect make-ahead dessert because it needs at least a few hours in he fridge to chill. Make the trifle the night before and keep covered in the fridge until ready to serve.
Chocolate desserts
Ingredients
Chocolate custard
- ½ cup sugar
- 3 tbsp cornstarch
- 2 tbsp cocoa powder
- pinch of salt
- 4 egg yolks
- 2 cups milk
- 100 g (3.5oz) dark chocolate chopped
- 2 tbsp butter
- 1 tsp vanilla
For the trifle
- 400 g (14oz) dulce de leche You can use caramel sauce too
- 2 cups heavy/whipping cream
- 8 chocolate muffins sliced
Instructions
- Bring the milk and vanilla together in a saucepan set over medium heat. Take care not to allow the milk to boil.
- While the milk is heating, whisk together the egg yolks, sugar, cornstarch, cocoa powder and salt.
- When the milk is hot, slowly whisk it into the cocoa mixture until smooth.
- Pour the custard back into the saucepan and set over low heat. Stirring continuously, allow to cook gently until thick and glossy.
- Beat in the dark chocolate and butter.
- Pass the custard through a fine mesh sieve.
- Press a piece of parchment paper onto the surface of the custard then place in the fridge and allow to chill for 2-3 hours until completely cold. Once chilled, whisk until smooth and glossy.
- Stir a pinch of salt into the dulce de leche and slice the cake into thin slices.
- Whip the cold cream until light peaks form.
- In a large trifle dish or individual serving glasses, layer the chocolate custard, salted caramel, chocolate cake and whipped cream.Â
- Place in the fridge and allow to chill for at least 2 hours, ideally overnight, before serving.
Nutrition
Calories: 427kcal | Carbohydrates: 65g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 133mg | Sodium: 271mg | Potassium: 204mg | Fiber: 2g | Sugar: 16g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg
When do I add the egg yolks?
I’ve updated the recipe.