Tiny Trifles In Champagne Glasses

Tiny Trifles In Champagne Glasses

your favorite chocolate cake, cut into small cubes

chocolate pudding (recipe below)

lightly sweetened whipped cream

fun chocolates or crunchies for garnishing (we use Oreo crumbs and chocolate pearls)

glasses or dishes for plating the trifles

Start by placing a few pieces of cake down in your serving glass. Top with a generous dollop of chocolate pudding, then whipped cream. Garnish with your desired toppers. Place in the refrigerator until ready to serve. These are great made ahead of time so they’re ready to serve when your guests arrive.

For the Chocolate Pudding:

2¼ cups whole milk

½ cup granulated sugar

pinch of kosher salt

2 tablespoons cornstarch

3 tablespoons unsweetened cocoa powder

1 large egg

2 large egg yolks

5 ounces good quality 65%-80% chocolate, finely chopped

2 tablespoons unsalted butter, cut into pieces

1 teaspoon vanilla extract

In a medium saucepan, combine the milk, granulated sugar, cornstarch and cocoa powder and salt. Heat to melt the sugar and bring to a simmer.

Place the egg and egg yolks in a large bowl and whisk. Slowly temper in the hot milk to bring the eggs up to temperature. Slowly pour the warm egg mixture back into the pot and continue cooking over moderate heat, wicking constantly, until the mixture thickens enough to coat the back of a spoon.

Combine the chopped chocolate, butter and vanilla extract in another bowl. Strain the warm pudding mixture over the chopped chocolate. Whisk until the mixture is smooth. Place a piece of plastic wrap down on the pudding and place in the refrigerator until it cools completely.