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.
Course Dessert
Cuisine American
Prep Time 1 hourhour30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 4trifles - served in highball or rocks glasses
One Angel Food Cakehomemade or store-bought - see notes for my favorite recipe
Triple Chocolate Pudding
1 ¼cupsugar
¼cupRodelle Gourmet Baking Cocoa Powder
2Tbspcorn starch
¼tspsalt
5large egg yolks
2cupsmilk
1 ¼cupheavy cream
2ozsemisweet or dark chocolatefinely chopped
2Tablesponssalted buttercut into small pieces
1tspRodelle Organic Chocolate Extract
Vanilla Whipped Cream
2cupsheavy creamcold
⅓cuppowdered sugar
1 ½tspRodelle Vanilla Paste
Chocolate Sauce
2cupssemisweet chocolate chips
1cupheavy cream
½tspRodelle Gourmet Vanilla Extract
Vanilla Whipped Cream
2cupsheavy cream
⅓cuppowdered sugar
1 ½tspRodelle 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.
1 ¼ cup sugar, ¼ cup Rodelle Gourmet Baking Cocoa Powder, 2 Tbsp corn starch, ¼ tsp salt
Add egg yolks, milk, and heavy cream.
5 large egg yolks, 2 cups milk, 1 ¼ cup 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.
2 oz semisweet or dark chocolate, 2 Tablespons salted 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.
1 tsp Rodelle Organic 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.
2 cups heavy cream, ⅓ cup powdered sugar, 1 ½ tsp Rodelle Vanilla Paste
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.
2 cups semisweet chocolate chips, 1 cup heavy cream
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.
One Angel Food Cake
Assembly
Spoon an even layer of pudding into the bottom of each glass (about ½" 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.