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Chocolate-Toffee Trifle

Tuesday Apr 26 2016

Posted in Party Recipes

Chocolate-Toffee Trifle

Make this decadent dessert a day ahead and store it in the fridge until time to serve. If you need to cut corners, use a mix for the brownies instead of making them from scratch. However, keep in mind that you could also make the brownies weeks ahead and freeze them until time to assemble the trifle. Homemade brownies taste so much better and really don’t take any more time to make. Click here for my favorite brownie recipe. (Double it for the trifle.)

INGREDIENTS

1 (13 x 9-inch) pan of pan of brownies, cooled completely and crumbled
Silky Chocolate Pudding (Recipe follows.)
3 (1.4-ounce Heath chocolate-toffee candy bars, crushed
1 (16-ounce) tub frozen whipped topping, thawed

DIRECTIONS

1. Layer half of brownie crumbles, half of pudding, a third of toffee bits, and half of whipped topping in a 4- to 5-quart glass trifle bowl or clear mixing bowl. Repeat layers. Cover and chill 8 to 24 hours.

2. Sprinkle remaining toffee on top just before serving.


Silky Chocolate Pudding

INGREDIENTS

½  cup good quality unsweetened cocoa powder
1/3 cup all-purpose flour
1 ¼ cups sugar
2 ½ cups whole milk
4 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract

DIRECTIONS

1. In a large heavy saucepan, combine cocoa, flour, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil.  Boil for 3 minutes, stirring constantly.
2. Remove from heat; stir in butter and vanilla. Let cool completely.

 

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