400g (14oz) dulce de lecheYou can use caramel sauce too
2cupsheavy/whipping cream
8chocolate muffinssliced
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.
Place in the fridge and allow to chill for at least 2 hours, ideally overnight, before serving.