Well well, that was a break and a half! July was filled with visitors and visiting, and while many a recipe was made, none were photographed prior to eating (and certainly not after). Hence, no blogging.
Thankfully Choclette‘s chocolate challenge, We Should Cocoa, has kicked me back into gear. This time the challenge is hosted by Rebecca of BakeNQuilt, and the theme ingredient is marshmallows. Ah, marshmallows. Dreamy sugar with just a bit of something to hold the sugar in shape! I like sugar. I like marshmallows. However, I decided to go with marshmallow fluff this time, as I haven’t used it much before – I also wanted to use fresh berries from our garden, and lo, these single-serving trifles were born.
You can of course use any chocolate pudding recipe in the trifle (or even ready-made pudding for speed and convenience!), but do give this pudding recipe a try sometime! It’s simple to make, silky, rich and totally decadent. I also list the the ingredient amounts I used for the trifle itself, but the proportions are entirely up to the person assembling the trifle. I do encourage you not to skimp on the berries though: the pudding is very rich and the marshmallow fluff is very sweet, so you need freshness and a touch of tartness for the perfect balance of flavours (I used a combination of raspberries and blackcurrants – lovely!).
Dark Chocolate Pudding
2 tablespoons cornstarch
4 tablespoons sugar
1/8 teaspoon salt
150 ml milk
200 ml light cream
30 g bittersweet chocolate, coarsely chopped
50 g semisweet chocolate, coarsely chopped
1/2 teaspoon vanilla extract
Combine the cornstarch, sugar and salt in a saucepan. Whisk in the milk and cream.
Place saucepan over medium-low heat and whisk occasionally, paying particular attention to the bottom and sides.
After 10 minutes or so, before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. Add the chocolate, and continue cooking and stirring for another 2-4 minutes, until the chocolate has fully melted and the mixture is quite thick. Remove from heat and stir in the vanilla.
Chill until pudding is cool and set, about 2 to 3 hours.
Chocolate Marshmallow Trifle
for one trifle I used
2 Digestive biscuits, coarsely crumbled
2 heaping tablespoons of chocolate pudding
6 tablespoons of berries (raspberries and blackcurrants)
2 heaping tablespoons of marshmallow fluff
Place crumbled biscuit on the bottom of a glass. Top with a tablespoon of chocolate pudding; add 3 tablespoons of berries and top with a tablespoon of marshmallow fluff. Repeat layers. Top with biscuit crumbles.
Refrigerate until ready to serve.