2 cups heavy cream, divided
2 cups milk
1 cup sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2 eggs
6 ounces bittersweet chocolate, coarsely chopped
1 tablespoon Mehadrin Butter
¼ teaspoon kosher salt
4 cups coarsely chopped crunchy cookies
2 cups milk
1 cup sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2 eggs
6 ounces bittersweet chocolate, coarsely chopped
1 tablespoon Mehadrin Butter
¼ teaspoon kosher salt
4 cups coarsely chopped crunchy cookies
Whipped Cream
2 cups heavy cream, chilled
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of kosher salt
- Make the pudding: In a medium saucepan, combine 1¾ cups of the heavy cream with the milk and sugar and bring to a 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 ¼ 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.
- Place the chopped chocolate in a heat-proof 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 3 hours.
- Make the whipped cream: Using a hand mixer, beat the heavy cream with the confectioners’ sugar, vanilla, and salt until firm, about 5 minutes.
- Assemble the trifle: In a 3-quart trifle bowl, spoon a quarter of the pudding on the bottom, then a quarter of the whipped cream and a quarter of the crushed cookies. Repeat to make 4 layers each of the pudding, whipped cream, and crushed cookies.
Yield: 12 servings
For more great recipes, check out this weeks issue of Whisk by Ami
