Mudslide and Brownie Trifles
Serves 7-8 (in 6.5oz glasses)
Chocolate Pudding
- 1/3 cup cornstarch
- 1/2 cup granulated sugar
- Pinch of salt
- 3.5 cups cold whole milk
- 3/4 cups dark chocolate, chopped
- 1 tablespoon vanilla extract
Instructions:
1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine.
Vanilla Pudding with Bailey’s Irish Cream Layer
- 1/3 cup plus 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- Pinch of salt
- 3 cups cold whole milk
- 1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
- 2 tablespoon vanilla extract
Instructions:
- Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.
Brownie and Almond Layer
- 1 1/2 cup of crushed brownie crumb
- 3/4 cup of finely chopped almonds
Assembly:
- Fill pastry bags with each flavor of pudding.
- Pipe a chocolate layer onto bottom of glass.
- Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
- Pipe vanilla pudding on top of brownie and almond layer.
- Continue layering by repeating steps 2-4.
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