Needless to say, desserts made with a rich glossy chocolate ganache is charmingly impressive. Its opulent and honest flavour suggests a natural sweetness that sways lusciously with the mild and buttery taste of caramel. Silky whipped chantilly cream envelopes the chocolate layers making this trifle seductively posh and swoony. I am told that a good quality cocoa dusting to finish off this sensuous trifle is a must. This formidable indulgence is deceptively easy and requires minimal effort. I serve this with a roasted aromatic coffee because the fun fact is that coffee and chocolate are besties.
If you are tempted to get this chocolatey dessert into your fridge, get started😃
EASIEST CHOCOLATE CARAMEL TRIFLE
Ingredients
- 1 pkt caramel pudding
- 2 cups fresh cream
- 2½ cups milk
- 2½ tbs castor sugar
- ½ tsp vanilla essence
- 1 cup chocolate nibs
- 1 pkt tennis biscuits
- cocoa for dusting cake
Instructions
- Add sugar, vanilla essence and 1 cup fresh cream to a bowl.
- Whip until light and foamy. Keep aside until needed.
- Melt chocolate nibs with 1/2 cup fresh cream in the microwave stirring every 15 seconds to avoid burning the chocolate.
- Stir to blend. Keep aside until needed.
- Beat caramel pudding with 2 cups milk + 1/2 cup fresh cream until smooth and creamy. Keep aside until needed.
- Pour 1/2 cup milk into a bowl. Dip tennis biscuits into the milk and layer the bottom of a ceramic or glass dish or do individual servings.
- Spread caramel pudding over the tennis biscuit layer.
- Do another layer of tennis biscuits. (Do not forget to dip tennis biscuits into the milk)Lastly do another layer of pudding.
- Generously spread the ganache over the caramel pudding.
- Spoon over the whipped chantilly cream.
- Sprinkle chocolate nibs over cream and finally do a good dusting of cocoa powder over the nibs.
- Creatively finish off your trifle with swirls etc.
- Keep in fridge for minimum 2 hours to set.
