7 oz chocolate pound cake (200 g), cut into 1/2 in
½ cup chocolate sandwich cookie (60 g), finely crushed
½ cup chocolate caramel candy (100 g), chopped
fresh raspberry, for garnish
fresh mint leaf, for garnish
chocolate spoon, optional, for serving
Special Equipment
2 wide-mouth mason jars
How to Make It
1. Step
Make the pudding: In a medium pot, combine the milk, table cream, sugar, cocoa powder, cornstarch, and salt and whisk together until evenly incorporated. Cook over medium-high heat, whisking constantly, until starting to thicken and bubble up, about 5 minutes.
2. Step
Remove the pot from the heat and whisk in the butter and vanilla. Strain the pudding through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
3. Step
Make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and cocoa powder. Whip with an electric hand mixer on high speed until stiff peaks form, 3–4 minutes, scraping down the sides of the bowl as needed. Transfer the whipped cream to a piping bag fitted with a large tip and chill in the refrigerator until ready to use.
4. Step
Make the chocolate ganache: Add heavy cream to a microwave-safe liquid measuring cup. Microwave for 1 minute, until very hot. Add the chocolate chips and let sit for 2 minutes, then stir until smooth. Transfer to a piping bag fitted with a small tip. Set aside until ready to use.
5. Step
Assemble the trifles: Transfer the chocolate pudding to a piping bag fitted with a large tip.
6. Step
Add about ½ cup of the pound cake cubes to the bottom of each jar, pressing down to compact. Pipe about ¼ cup of chocolate pudding and ¼ cup of the whipped cream on top. Sprinkle 2–3 tablespoons of crushed chocolate sandwich cookies and 2 tablespoons chocolate caramel candy bars on top. Repeat to make a second layer with the remaining ingredients. Finish with a drizzle of chocolate ganache and garnish with fresh raspberries and a sprig of mint. Serve with chocolate spoons.
