Chocolate Mint
Trifle | Recipe
A wonderfully chocolatey refreshing dessert
Text:
Katharina Kuhlmann
Photography:
© Lena Fuchs
15 July 2024
September takes us on our Chocolate Journey to England. This is where the well-known dessert classic "trifle" comes from, with roots dating back to the 16th century. The layered dessert consists of sponge cake, cream, fruit, possibly jam and custard (Crème anglaise). We also add mint chocolate, transforming the custard into a creamy chocolate and mint pudding. This dessert has a refreshing chocolate and mint flavour and, layered in pretty glasses, is the glamorous end to any meal.
Ingredients
For 4 - 5 dessert glasses
For the chocolate sponge cake:
3
eggs
70 g
raw cane sugar
50 g
spelt flour
20 g
cornflour
20 g
baking cocoa powder
1 tsp
cream of tartar baking powder
For the chocolate mint pudding:
2
egg yolks
40 g
raw cane sugar
350 ml
milk or oat milk
20 g
cornflour
100 g
VIVANI Fine Dark Peppermint Chocolate
For the light vanilla-mint cream:
200 g
cream
150 g
mascarpone
0.25 tsp
ground vanilla
25 g
icing sugar
8
fresh mint leaves
For the topping:
a few pieces
VIVANI Fine Dark Peppermint Chocolate
fresh mint leaves / sprigs
making
baking time
12 minutes
level of difficulty
medium
N°
01
For the chocolate sponge cake, beat the eggs with the sugar until creamy. Mix the flour with the cornflour, cocoa and baking powder and gently fold into the egg mixture.
02
Spread the sponge mixture 2 cm high on a baking tray and bake in a preheated convection oven at 170 °C for approx. 12 minutes. Leave to cool and cut out 12-15 circles the size of the dessert glass
03
For the chocolate pudding, whisk the egg yolks with the sugar, 3 tbsp milk and cornflour until smooth. Bring the rest of the milk to the boil in a pan and stir in the egg mixture. Simmer for 2-3 minutes, stirring constantly, until the pudding thickens.
04
Roughly chop the chocolate and melt in the pudding. Stir until smooth and leave to cool.
05
For the vanilla cream, whip the cream until stiff. Stir in the mascarpone, icing sugar, vanilla and finely chopped mint leaves.
06
For the layering, first pour 1 tbsp of chocolate pudding into each glass, then place a chocolate sponge cake on top. Next, add 1 tbsp of the vanilla cream, then start again from the beginning until the dessert glasses are full.
07
Finally, garnish with coarsely chopped chocolate chips and mint leaves or sprigs. Chill until ready to serve.
Fine Dark Peppermint
68 % Santo Domingo Cocoa | with peppermint oil
Related
If you like it, you also like ...
Recipes
Verwandte Artikel
The Chocolate Journal
