This trifle disappeared in a matter of hours once I brought it to work. I have a hard time sharing chocolate dessert as they are my absolute favorite. The recipe for this Chocolate Cookie Crunch Trifle is from Food and Wine and can be found on their website: Chocolate Cookie Crunch Trifle
Below I have pasted the recipe just in case it one day disappears from Food and Wine’s website, but I definitely didn’t create this recipe myself nor am I pretending to have any credit for its genius.
How to Make It
Step 1 Make the Pudding
In a medium saucepan, combine 1 3/4 cups of the heavy cream with the milk and granulated sugar and bring to a bare simmer over moderately low heat, stirring occasionally, about
12 minutes. Meanwhile, sift the cornstarch and cocoa powder into a medium bowl, then whisk in the eggs and the remaining 1/4 cup of heavy cream to form a smooth paste. Gradually whisk 1 cup of the hot milk into the cornstarch mixture, then scrape the mixture into the saucepan and cook over moderately low heat, stirring constantly, until the pudding is thick enough to coat the back of a spoon, about 30 minutes.
Put the chopped chocolate in a heatproof medium bowl and set a fine sieve over it. Strain the pudding over the chocolate and let stand for 3 minutes. Whisk until smooth, then whisk in the butter and salt. Press a sheet of plastic wrap directly on the surface of the pudding and refrigerate until chilled, about
Step 3 Make the Whipped Cream
In a medium bowl, using a hand mixer, beat the heavy cream with the confectioners’ sugar, vanilla and salt until firm, about 5 minutes.
In a 3-quart trifle bowl, make 4 layers each of the pudding, whipped cream and crushed cookies. Serve.
The recipe can be prepared through Step 2 and refrigerated for up to 4 days.