If you could only bake a frozen boxed brownie, you could still make this easy Chocolate Trifle. The trick is in the garnishing: dip the chocolate into the caramel and pudding mixture before serving. The truffle is even best when made ahead of time, so the brownies have enough time to absorb the added caramel sauce and rice pudding, so always whip up a fresh batch and store it in your fridge for a hassle-free dessert. Here’s how to make it.
This Chocolate Trifle uses three medium-size pieces of fruit. Start by placing half of a cup of softened cream cheese on a plate. Next, place two teaspoons of freshly grated chocolate into your blender or food processor. Add two fresh berries and one lemon wedge to the mixture. Blend until smooth and pureed, and serve with whipped cream and a cherry on top.
Making this Chocolate Trifle works best with cold milk, but if you’re feeling adventurous, you could substitute it with your favorite hot milk. Once you’ve added the chocolate, let it sit for about five minutes, so all of the chunks have a chance to soften up. Then simply drizzle over the reserved milk. You’ll want to drizzle it liberally since the chocolate will be flowing right over the serving dish.
An alternative to making your own Chocolate Trifle is to buy a candy or cake scratch that’s specially packaged for cooking. It’s a good idea to buy a package containing about twelve or more pieces since this should give you plenty of serving pieces. You can then purchase a serving bowl from your local grocery store and line it with wax paper or a paper towel. Carefully pour the chocolate trifle mix into the serving bowl and add your own homemade sprinkles and nuts. Allow the mixture to sit and dry for about ten minutes before serving.
After your Chocolate Trifle is finished drying, you should remove any excess wax paper or plastic. Cover the entire dessert in some of your prepared pie shells, and then cut a small square in the bottom that has an opening for you to insert a fork. This is where you will spoon the warm chocolate syrup. Add any additional fruits, such as whipped cream and cherries, and you’ll have a delectable dessert that will have guests talking for weeks to come.
At this point, you may choose to drizzle a little extra hot syrup over your dessert, but if not willing to do this, you will need to chill the chocolate until it’s ready again. You can chill it in the refrigerator for about three hours, or you could leave it out for up to two days. When it is ready, remove it from the refrigerator and allow it to cool completely. Then you can gently unfold and serve, one piece at a time, either by using a traditional serving scoop made out of plastic or a scoop with an innerspring ring so that your chocolates remain hot all the way through.
If you want to finish off your trifle, you’ll definitely want to top it off with some fresh fruit. An easy way to do this is by taking a fresh fruit skewer and cutting it into quarter-inch pieces. These pieces are the size of peas. Then, place each piece in the bottom of your serving bowl, followed by a generous portion of your homemade caramel sauce. Gently place all of your pieces in the bowl, and then cover the entire dessert with a lid so that it doesn’t burn or melt.
There are many variations on the classic dessert, and one of the most popular is the chocolate caramel trifle. The key is in a simple fact that caramel-flavored caramel candy layers are a crowd-pleaser. These easy-to-make creations are also great because they are fairly cheap and can be put together relatively quickly. So if you have an excess of chocolate in your cupboard and need a healthy dessert to enjoy, give these candy layers a try.