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Heaven & Hell Trifles

Light and airy, but decadently rich. Fluffy and sweet vanilla cream and angel food cake layered with triple-chocolate pudding and ribbons of dark chocolate ganache, these contradictory Heaven & Hell trifles are the perfect dichotomy and everything you could ever want in a dessert.
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Author Sam Merritt

Ingredients

  • One Angel Food Cake homemade or store-bought - see notes for my favorite recipe

Triple Chocolate Pudding

  • 1 1/4 cup sugar
  • 1/4 cup Rodelle Gourmet Baking Cocoa Powder
  • 2 Tbsp corn starch
  • 1/4 tsp salt
  • 5 large egg yolks
  • 2 cups milk
  • 1 1/4 cup heavy cream
  • 2 oz semisweet or dark chocolate finely chopped
  • 1 tsp Rodelle Organic Chocolate Extract

Vanilla Whipped Cream

  • 2 cups heavy cream cold
  • 1/3 cup powdered sugar
  • 1 1/2 tsp Rodelle Vanilla Paste

Chocolate Sauce

  • 2 cups semisweet chocolate chips
  • 1 cup heavy cream
  • 1/2 tsp Rodelle Gourmet Vanilla Extract

Vanilla Whipped Cream

  • 2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 1/2 tsp Rodelle Vanilla Paste

Instructions

Pudding

  • Will need to chill at least 4-6 hours before serving.
  • In medium saucepan, whisk together sugar, cocoa powder, cornstarch and salt.
  • Add egg yolks, milk, and heavy cream.
  • Transfer saucepan to stovetop over medium-high heat and whisk ingredients together.
  • Whisk ingredients continuously on Medium-high heat until mixture begin to thicken -- as soon as mixture begins to bubble (begins to come to a boil), remove from heat and stir in finely chopped chocolate and butter.
  • Whisk until ingredients are smooth and the chocolate and butter are completely melted.
  • Allow to set for five minutes then stir in chocolate extract.
  • Pour through a fine-mesh strainer into a large, heatproof bowl and allow to cool for 10 minutes.
  • Cover the chocolate with clear wrap. Be sure to lay the clear wrap so that it is in direct contact with the surface of the pudding to prevent a skin from forming. Allow chocolate pudding to cool to room temperature (or at least for 30 minutes) before transferring to refrigerator to chill for 4-6 hours.

Whipped Cream

  • In a stand mixer with a whisk attachment (or using a hand mixer and a large bowl), whisk together heavy cream, powdered sugar, and vanilla paste on medium-high speed until stiff peaks form.
  • Pour into a large pastry bag fitted with a star tip (or you may also use a large Ziploc bag with a corner snipped off -- this will be less decorative).
  • Set aside.

Chocolate Ganache

  • Prepare ganache by combining chocolate and heavy cream in a small saucepan.
  • Melt, stirring frequently, over medium-low heat until chocolate is completely melted and mixture is smooth. Remove from heat and set aside -- allow to cool at least 10-15 minutes before using in trifle.
  • Prepare Angel Food Cake for trifle by cutting into slices and then cutting or tearing into bite-sized pieces.

Assembly

  • Spoon an even layer of pudding into the bottom of each glass (about 1/2" deep).
  • Cover with a layer of Angel Food Cake pieces
  • Generously drizzle ganache over cake.
  • Pipe a layer of whipped cream over ganache.
  • Top with another (slightly thinner) layer of chocolate pudding.
  • Repeat with another layer of angel food cake, then ganache and then top generously with whipped cream.
  • Drizzle with remaining ganache, if desired.

Notes

Click here for my favorite Angel Food Cake (or copy and paste this url into your browser: https://sugarspunrun.com/classic-angel-food-cake/)