One of my favorite desserts during the winter is strawberries dipped in whipped cream with some chocolate chips. It’s simple, but absolutely delicious each and every time I make it.
This chocolate trifle is some-what a fancier version to my favorite dessert – layers of strawberries, chocolate biscuit, whipped chocolate ganache and cream make a beautiful and so tasty dessert. It contains no flour what also makes it great for Passover.
Photo: Natalie Levin
Chocolate Trifle with Strawberry and Cream
For strawberries:
- 300-400 grams fresh strawberries
- 3-4 tbsp. sugar
- 30-40 ml. (3-4 tbsp.) brandy
For chocolate biscuit:
- 2 large eggs
- Pinch of salt
- 50 grams (1/4 cup) sugar
- 30 grams (3 tbsp.) cornstarch
- 30 grams (3 tbsp.) cocoa powder
- 1/2 tsp. baking powder
For whipped chocolate ganache:
- 250 ml. (1 cup) heavy cream
- 200 grams chopped dark chocolate
- 100 ml. (1/2 cup) cold heavy cream
For whipped cream:
- 250 ml. (1 cup) heavy cream
- 2 tbsp. sugar powder
- 1 tsp. vanilla extract
Decoration:
- Strawberries
- Grated dark chocolate
- Strawberries: cut the strawberries into small cubes and place in a medium bowl.
- Add sugar and brandy, mix well and refrigerate for 3-4 hours, until the strawberries begin to secrete a little liquid.
- Chocolate biscuit: preheat oven to 170c degrees.
- In a mixer bowl whip eggs, salt and sugar until mixture is very airy and fluffy.
- Sift in cornstarch, cocoa and baking powder and fold gently until blended.
- Pour the batter onto a pan lined with baking paper and flatten in an even layer.
- Bake for 6-7 minutes, until springy to touch and set.
- Cool completely and grind it into small crumbs in a food processor with a steel blade.
- Keep the crumbs in an airtight container until assembly.
- Chocolate ganache: in a small saucepan heat 250 ml. of cream to a simmer.
- Pour the cream over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.
- Cool the ganache in the refrigerator for 2-3 hours, until it is completely cold.
- Transfer the ganache into a mixer bowl, add the cold heavy cream and whip until smooth and stable whipped ganache is formed.
- Transfer the ganache into a pastry bag with round piping tip.
- Whipped cream: in a bowl of a mixer whip cream, sugar powder and vanilla and until you get a stable whipped cream.
- Transfer the cream into a piping bag with jagged piping tip.
- Assemble the trifles: at the bottom of each cup put about 1-2 tablespoons of crumbs.
- On top, put some strawberry cubes (with come liquid).
- Drizzle over not-too-thick layer of whipped chocolate ganache, and top with another 1-2 tablespoons of crumbs.
- Put some more strawberries, and drizzle whipped cream.
- Garnish with chocolate and strawberries and serve.
- Add the decorations just before serving.
- Keep the chocolate trifle in the refrigerator for up to 3 days.
- You can use raspberries or cherries instead of strawberries.