D'Open Kitchen

COOKING FOR THE SOUL

Mini Chocolate Trifles

Name: Mini Chocolate Trifles
Ingredients: 1/2 Cup Milk; 1/2 Cup Cream; 1 tsp Vanilla Essence; 2 Egg Yolks; 3/4 tbsp Cornflour; 50 g Sugar; 1 tbsp Instant Coffee; 100 mls Boiling Water; 50 g Hazelnut Spread; 20 g Butter; 20 ml Cream; 50 g Chocolate; 20 g Butter; 20 mls Cream; 8 - 10 Sponge Fingers; 1/2 Cup Whipping Cream; 2 tbsp Sugar

Recipe by

Trish yee

Introducing Mini Chocolate Trifles – these adorable treats are like little bites of chocolate heaven that I can't help but share with you! Imagine layers of rich chocolate cake, velvety chocolate mousse, and dreamy whipped cream, all nestled in a charming mini glass.

As you take your spoon and delve into these trifles, each layer unfolds a symphony of flavors that's pure bliss. The chocolate cake provides a comforting base, while the luscious chocolate mousse dances on your taste buds with its indulgent richness. And that whipped cream on top? It's like a cloud of sweetness that adds a touch of elegance.

These mini trifles aren't just desserts – they're mini celebrations that bring joy to any occasion. Whether I'm treating myself after a long day or sharing them with loved ones, Mini Chocolate Trifles are my go-to for instant chocolate happiness. So, grab a spoon and join me in savoring these delightful little pleasures that make every moment sweeter!

Print Recipe Pin Recipe

Course Dessert

Cuisine British

Ingredients

Vanilla Custard:

1/2 Cup Milk
1/2 Cup Cream
1 tsp Vanilla Essence
2 Egg Yolks
3/4 tbsp Cornflour
50 g Sugar

Others:

1 tbsp Instant Coffee
100 mls Boiling Water
50 g Hazelnut Spread
20 g Butter
20 ml Cream
50 g Chocolate
20 g Butter
20 mls Cream
8 - 10 Sponge Fingers
1/2 Cup Whipping Cream
2 tbsp Sugar

Instructions

Vanilla Custard:

In a small saucepan, heat up the milk, cream and sugar to scalding point.
Take it off the heat, a whisk in your egg yolks followed by the cornflour. Return to the heat and whisk until to thick consistency.

Coffee Water:

Create Coffee Water w/ 100ml boiling water with instant coffee

Hazelnut Sauce:

In a bain marie, heat up the sauce then slowly stir in the cream to create the sauce.

Chocolate Sauce:

In a bain marie, melt the chocolate and butter.
Slowly add the cream and stir to consistency.

Creme Chantilly:

Whisk cold whipping cream until fluffly w/ some sugar to create a stiff cream.

Construction:

In each glass, dip the sponge fingers into coffee as the base, layered with custard, hazelnut and chocolate sauce with creme chantilly.

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

Gingerbread Cookie

September 3, 2023 12:48 pm

Mini Apple Pies

September 3, 2023 12:47 pm

Gingerbread Cookie

September 3, 2023

Mini Apple Pies

September 3, 2023

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.