Chocolate Layered Trifle Recipe

Summary

Preparation Time30 MinDifficulty LevelMedium
Health IndexJust EnjoyCuisine
CourseMain Ingredient
Interest Group

Ingredients

 Sugar2/3 Cup (16 tbs)
 Cornstarch2 Tablespoon
 Milk2 Cup (16 tbs)
 Unsweetened chocolate square2 , chopped
 Egg yolks2 , beaten
 Butter/Margarine2 Tablespoon
 Vanilla2 Teaspoon
 3 cups angel cake cubes
 Coffee liqueur3 Tablespoon
 Whipping cream1 1/2 Cup (16 tbs), Whipped

Directions

For pudding, in a heavy medium saucepan combine sugar and cornstarch.
Stir in milk and chocolate.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Gradually stir about 1 cup of the hot mixture into egg yolks.
Return all to saucepan.
Cook and stir 2 minutes more.
Remove from heat.
Stir in butter or margarine and vanilla.
Cover surface with clear plastic wrap; chill without stirring.
To assemble, place 1 cup of the cake cubes in the bottom of a 1 1/2-quart tempered souffle dish or 2-quart glass bowl or casserole.
Sprinkle with 1 tablespoon of the liqueur.
Spread one-third of the pudding over cake mixture.
Spread with one-third of the whipped cream.
Repeat layers twice, ending with the whipped cream.
Seal, label, and freeze.
To serve, thaw frozen trifle for 24 hours in the refrigerator.
Garnish with fresh fruit, if desired.
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