One of my favorite desserts during the winter is strawberries dipped in whipped cream with some chocolate chips. It's simple, but absolutely delicious each and every time I make it. This chocolate trifle is some-what a fancier version to my favorite dessert – layers of strawberries, chocolate biscuit, whipped chocolate ganache and cream make a beautiful and so tasty dessert. It contains no flour what also makes it great for Passover. (adsbygoogle = window.adsbygoogle || []).push({}); Chocolate Trifle with Strawberry and Cream For strawberries:300-400 grams fresh strawberries3-4 tbsp. sugar30-40 ml. (3-4 tbsp.) brandyFor chocolate biscuit:2 large eggsPinch of salt50 grams
Ingredients
- 300 -400 grams fresh strawberries
- 3 -4 tbsp. sugar
- 30 -40 ml. (3-4 tbsp.) brandy
- 2 large eggs
- Pinch of salt
- 50 grams (1/4 cup) sugar
- 30 grams (3 tbsp.) cornstarch
- 30 grams (3 tbsp.) cocoa powder
- 1/2 tsp baking powder
- 250 ml. (1 cup) heavy cream
- 200 grams chopped dark chocolate
- 100 ml. (1/2 cup) cold heavy cream
- 250 ml. (1 cup) heavy cream
- 2 tbsp sugar powder
- 1 tsp vanilla extract
- Strawberries
- Grated dark chocolate
Instructions
Strawberries: cut the strawberries into small cubes and place in a medium bowl.
Add sugar and brandy, mix well and refrigerate for 3-4 hours, until the strawberries begin to secrete a little liquid.
Chocolate biscuit: preheat oven to 170c degrees.
In a mixer bowl whip eggs, salt and sugar until mixture is very airy and fluffy.
Sift in cornstarch, cocoa and baking powder and fold gently until blended.
Pour the batter onto a pan lined with baking paper and flatten in an even layer.
Bake for 6-7 minutes, until springy to touch and set.
Cool completely and grind it into small crumbs in a food processor with a steel blade.
Keep the crumbs in an airtight container until assembly.
Chocolate ganache: in a small saucepan heat 250 ml. of cream to a simmer.
Pour the cream over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.
Cool the ganache in the refrigerator for 2-3 hours, until it is completely cold.
Transfer the ganache into a mixer bowl, add the cold heavy cream and whip until smooth and stable whipped ganache is formed.
Transfer the ganache into a pastry bag with round piping tip.
Whipped cream: in a bowl of a mixer whip cream, sugar powder and vanilla and until you get a stable whipped cream.
Transfer the cream into a piping bag with jagged piping tip.
Assemble the trifles: at the bottom of each cup put about 1-2 tablespoons of crumbs.
On top, put some strawberry cubes (with come liquid).
Drizzle over not-too-thick layer of whipped chocolate ganache, and top with another 1-2 tablespoons of crumbs.
Put some more strawberries, and drizzle whipped cream.
Garnish with chocolate and strawberries and serve.