While preparing the Morsels of Sweetness from the prior post, we ended up with a decent amount of cake in the baking sheets. We did not like the idea of letting all of this cake go to waste, especially since the original idea came out of not wanting to waste the middles of the cupcakes from our first post. So we thought we would experiment with a trifle.
Typically a trifle is made with some sort of cake soaked in alcohol, a custard of some kind, fruit and whipped cream. The ingredients are usually layered with the cake on the bottom, then the fruit, custard and cream on top of that. We aren’t so rigid and thought that mixing up the layers might be fun – and we omitted alcohol for this run. We decided to use chocolate pudding, whipped cream and strawberries with our red velvet cake for the trifle. Since we were not going to be serving the trifle for a party we opted for wine glasses for individual trifles instead of the traditional trifle dish.
We went in search of a good and easy chocolate pudding recipe and decided to try one that had very little preparation needs and ingredients. It turned out yummy and smooth and would highly recommend it, however we thought it was a bit too sweet and decided next time we would not use semi-sweet chocolate but bittersweet instead, or just reduce the amount of sugar added to the mix.
For the Whipped Cream we used heavy cream, sugar and vanilla and did it up ourselves (making it less sweet than usual in order to counterbalance the pudding’s sweetness in this recipe).
The results were beautiful individual desserts. We experimented with switching up layers to see what it would look like so some of them were prettier than others!
Some of our thoughts after finishing these deserts were:
- Decrease sweetness of the pudding
- Addition of a liquor of some kind would be a nice addition (although not necessary if you plan on serving to children)
- We probably had enough cake left over to make a large trifle!
- ¼ cup cornstarch
- ½ cup sugar
- ⅛ teaspoon salt
- 3 cups whole milk
- 6 ounces semisweet or bittersweet chocolate, coarsely chopped
- 1 teaspoon pure vanilla extract
- Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
- Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
- Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
- Strain through a fine-mesh strainer (to remove any lumps that may have formed) into a serving bowl or into a large measuring cup.
- If you like pudding skin, pull plastic wrap over the top of bowl before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.