By Maggie Blackwell
for the Salisbury Post
For many of us, chocolate equals love, or the other way ’round. My eyes have rolled heavenward more for chocolate than for any other single tangible item.
That said, forget the yellow boxes of chocolates with the map in the lid, or any boxes at all, for that matter. It’s usually the chocolate that takes a lot of work that makes me sigh: chocolate croissants, chocolate mousse, chocolate cheesecake, dark chocolate homemade biscotti. And the biggest sigh of all is reserved for my favorite raspberry double chocolate trifle.
Trifles are desserts made from sponge or pound cake, custard, fruit or fruit juice, and whipped cream. They are layered, typically into a large, deep, glass bowl with vertical sides. Those with sherry, port, or rum in them are called, appropriately enough, “High Church.”
Chocolate trifle recipes range from the extremely simple to the insanely complex. The simple ones use brownies and ready-mix pudding to create the dish; the more complicated recipes require you to whip cream, temper chocolate, and make custard from scratch. No matter which recipe you choose, your trifle will be better if you make it the day ahead ó so that everything can marry overnight. Shave your favorite chocolate on top to add beauty and, yes, more chocolate.
The sampling of recipes today includes the simplest chocolate trifle (using lots of prepared mixes); a simple one by Paula Deen, and the granddaddy of ’em all, my own personal favorite, raspberry double chocolate trifle. It includes semi-sweet and white chocolate, homemade custard, pound cake, raspberries, dark rum and Grand Marnier. I made all three recipes and tested them on the best chocolate critics of all ó middle-aged women, specifically, my girlfriends. The granddaddy won hands-down.
I make the raspberry double chocolate trifle when my mother-in-law visits ó so you know it’s got to be great. It’s expensive but delicious. Make this delight for your sweetheart and her heart will be yours.
Simplest Chocolate Trifle
1 package brownie mix
1 3.9-ounce package instant chocolate pudding mix
ć C. water
1 14-ounce can sweetened condensed milk
1 8-ounce container frozen whipped topping, thawed
1 12-ounce container frozen whipped topping, thawed
1 bar chocolate candy
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Paula Deen’s Chocolate Trifle
3 eggs
ć C. (1 stick) butter
1 pound light brown sugar
2 C. self-rising flour
1 Tbsp. vanilla extract
2 3.4-ounce packages cook-and-serve chocolate pudding mix
ř C. sherry
2 C. heavy cream
ć cup sugar
Mint sprigs, for garnish
Preheat oven to 375 degrees.
Grease and flour a 13x9x2-inch pan.
In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix well. Stir in the vanilla.
Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares.
Prepare the pudding according to the package directions. Let cool slightly.
Crumble the blondies into chunks, put them back into the glass dish, and sprinkle with sherry.
Spoon the pudding over the blondies.
Beat the cream with the sugar just until stiff peaks form. Spoon the whipped cream onto the completely cooled trifle. Refrigerate until serving time.
Add mint to garnish.
Raspberry Double Chocolate Trifle
1 pound semisweet chocolate, cut into small pieces
5 large eggs, beaten in a medium bowl
2 C. heavy cream, beaten toa medium-stiff consistency
2 (1 pound each) store-bought pound cakes, cut into ć-inch cubes
ć C. dark rum
2 pints fresh raspberries or 2 bags (12-14 ounces each) frozen raspberries
2 Tbsp. sugar
Juice of 1 large lemon
ć pound best quality white chocolate, cut into very small pieces
3 Tbsp. cold water
2 tsp. Grand Marnier
1? C. heavy cream, beaten to medium-soft consistency
Fresh raspberries and chocolate shavings for decorationPreheat oven to 375 degrees.
Put the chocolate in a medium bowl or in the top part of a double boiler. Set it over 2 inches of simmering water and stir a few times until melted. Set aside to cool.
Add eggs to cooled chocolate, a little at a time, beating at low speed with beater or whisk. (Do not overbeat or the chocolate will become too stiff.)
Thoroughly fold whipped cream into chocolate.
Arrange half of the pound cake cubes in the bottom of a deep glass bowl; brush with rum.
Combine raspberries, sugar, and lemon juice in bowl of a food processor fitted with a metal blade, and process until smooth. Put the mixture through a sieve to remove seeds.
Spread ? of raspberry puree over cake spread half of the dark chocolate mousse over the raspberry puree.
Place half the remaining pound cake cubes over the chocolate mousse, brush with rum, and top with half the remaining raspberry puree. Set aside.
Put the white chocolate, water, and Grand Marnier in a medium bowl or in top part of a double boiler. Set it over 2 inches of very gently simmering water and stir constantly until chocolate has melted. Set aside to cool.
Fold the whipped cream into the cooled chocolate a little at a time. Immediately spread mousse over the raspberry puree.
Place one last layer of pound cake slices over the white chocolate and brush with rum. Spread remaining raspberry puree over the cake and top with remaining dark chocolate mousse. Cover and refrigerate overnight.
Just before serving, decorate with fresh raspberries and shavings of dark or white chocolate.
Makes 10 servings.