Death By Chocolate

By KeyIngredient

Ingredients

• 1 quart Heavy Cream
• 1/4 cup Powdered Sugar
• 1/2 cup Crème Fraîche
• Chocolate Pudding
• 3 cups Crumbled Chocolate Wafer Cookies (Oreos)
• 4 ; 1.4-ounce Chocolate-Covered English Toffee Bars; chopped
• Chocolate Pudding
• 8 Egg Yolks
• 3 cups Sugar
• 2 Quarts Heavy Cream
• 2 teaspoons Salt
• 2 cups Unsweetened Cocoa
• 2/3 cup All-Purpose Flour
• 2 sticks Butter; Cubed
• 2 cups Bittersweet Chocolate Chips

Details

Servings 1

Preparation

Step 1

1

1 quart Heavy Cream
1/4 cup Powdered Sugar
1/2 cup Crème Fraîche

Death by Chocolate Assembly: In a large bowl, whip the Heavy Cream with the Powdered Sugar until aerated, just before soft peaks have started to form. Gently fold in the Crème Fraîche.

2

Chocolate Pudding
Whipped Cream
3 cups Crumbled Chocolate Wafer Cookies (Oreos)
4; 1.4-ounce Chocolate-Covered English Toffee Bars; chopped

In a large trifle bowl, place a thick layer of the Chocolate Pudding, top with a layer of the Whipped Cream mixture and then sprinkle on half of the Cookies and half of the Toffee Candy. Repeat the process, finishing with the Cookies and Candy. Cover with plastic wrap. Chill for 2 hours and serve.

3

8 Egg Yolks
3 cups Sugar
2 Quarts Heavy Cream
2 teaspoons Salt
2 cups Unsweetened Cocoa
2/3 cup All-Purpose Flour

For the Chocolate Pudding: Whisk the Egg Yolks and Sugar together in a medium bowl. Add the Cream and Salt and whisk until combined. Mix the Cocoa and Flour together, and then whisk the wet ingredients into the dry.

4

2 sticks Butter; Cubed
2 cups Bittersweet Chocolate Chips

Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the Butter and Chocolate until melted. Let cool.
Tip: Both the Pudding and Whipped Cream mixture can be transferred to piping bags to ease the assembly.

Helpful Tips
1. Using a piping bag for the pudding once the chocolate cools makes the process easier.