Show-stopping Chocolate Sensation!
Ingredients
1 pack of ladyfingers
300ml double cream, whipped to soft peaks
110g bag Oreo chocolate dipped bites
Coco powder to dust
154g pack Oreos
300ml whole milk
100g dark chocolate
2 med egg yolks
3tbsp Caster sugar
1/2 tbsp cornlour
250g marscapone
Method:
First make the custard.
Heat the milk in a saucepan over a med heat until steaming hot but not boiling. Take off the heat and add the grated chocolate, stirring until it dissolves.
In a med mixing bowl, whisk together the egg yolks and sugar then sprinkle over the cornflour and mix it until smooth.
Slowly pour over the chocolate milk, whisking to incorporate it, then transfer back to the saucepan.
Cook over a med heat stirring all the time until the custard thickens. Take off the heat ad set a side to cool a little, then stir in the marscapone.
Cover with greaseproof paper to prevent it forming a skin and chill for 30 mins.
Arrange the trifle sponges and full sized oreos in the base of the dish.
Spoon over the custard.
Cover and chill for a couple of hours.
Just before serving, whisk the cream with a balloon whisk to soft peaks that hold their shape when whisk removed.
Top the pudding with cream and dust with coco powder through a seive.
Top with the mini Oreos, some crushed or broken some whole.
Enjoy!
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