Dark Chocolate Trifle Recipe
Caramelized white chocolate, candied hazelnuts, torched meringue
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Ingredients
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Caramelized White Chocolate
Candied Hazelnuts
Meringue
Dark Chocolate Custard
Assembly
Method
Caramelized White Chocolate
- 1
Candied Hazelnuts
- 2
Make Candied Hazelnuts
In a saucepan, combine hazelnuts, granulated sugar, and water. Cook over medium heat, stirring constantly until the sugar dissolves and forms a syrup. Continue to cook until the syrup thickens and coats the hazelnuts. This should take about 5-7 minutes. Allow to cool on parchment paper.
Meringue
- 3
Prepare the Meringue
In a clean bowl, whip the egg whites to soft peaks. Gradually add granulated sugar while continuing to whip until stiff peaks form. This should take about 5-7 minutes.
Dark Chocolate Custard
- 4
Make Chocolate Custard
In a saucepan, heat heavy cream and milk until just simmering. In a separate bowl, whisk together egg yolks, sugar, vanilla extract, and cornstarch. Gradually add the hot cream mixture into the egg mixture, whisking constantly. Return this mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in dark chocolate until melted and smooth. Allow to cool.
Assembly
- 5
Assemble the Trifle
In a trifle dish or glass, layer the chocolate sponge cake at the bottom, followed by a layer of dark chocolate custard, then a layer of caramelized white chocolate, and finally top with meringue. Repeat the layers as desired. Garnish with candied hazelnuts and fresh berries if using.