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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

Chocolate Trifle with Strawberry and Cream

-400
															grams
										fresh strawberries

-4
															tbsp.
										sugar

-40
															ml.
										(3-4 tbsp.) brandy

large eggs

Pinch
										of salt

grams
										(1/4 cup) sugar

grams
										(3 tbsp.) cornstarch

grams
										(3 tbsp.) cocoa powder

baking powder

ml.
										(1  cup) heavy cream

grams
										chopped dark chocolate

ml.
										(1/2 cup) cold heavy cream

ml.
										(1 cup) heavy cream

sugar powder

vanilla extract

Strawberries

Grated dark chocolate

oven

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.