I was getting into the holiday spirit this morning rattling pans on Texas Living KTXD preparing this delicious chocolate dessert. With just 26 sleeps until Christmas Day and all of us entertaining over the holidays now is the perfect time before we get too busy to start gathering recipes that we want to wow our family and friends with. Click on the video below to see how it’s done.
Caramel Chocolate Trifle
For the sponge base;
1 cup plus 2 Tbs sugar
2 sticks butter
1 ¼ cups self rising flour
½ cup dark cocoa
For the mousse filling;
½ cup sugar
2 Tbs water
1 cup heavy cream
2 ½ Tbs butter
7 ounces Cadbury’s milk chocolate
3 egg yolks
3 egg whites
1 cup Baileys Irish cream
1 15oz can pears
1 cup heavy cream, whipped stiff
1 Heath bar, chopped
Preheat the oven to 350 degrees. Grease and line with parchment a 9x12x2 roasting pan.
Prepare the sponge by beating the sugar and butter until creamy. Add the eggs and beat until combined. Fold in the flour and cocoa and spoon into the prepared pan. Bake for about 15 minutes until the sponge springs back when pressed. Remove from the oven to a cooling rack to cool. Cut the sponge in half and freeze one half. Cut the remaining half into 1 inch chunks and place on the bottom a large glass serving bowl. If you want to skip this stage then use a store bought chocolate sponge or some chocolate brownies.
Prepare the mousse by putting the sugar and water into a small heavy based pan over high heat. Do not stir, swirl the pan as the sugar starts to brown. Cook to a dark caramel and remove from the heat. Add the butter and cream and then the chocolate and whisk until smooth. Beat in the egg yolks and remove to a large bowl. Whip the egg whites until stiff fold into the chocolate mix.
Pour the Baileys Irish cream over the sponge. Drain and dice the pears into bite size pieces and lay on top of the sponge. Pour the chocolate caramel mousse over the pears and refrigerate for at least 2 hours.
Spread the 1 cup of whipped cream over the set mousse and sprinkle the Heath bar over the top just before serving.