Noor loves to cook and try out new recipes. This is something that makes her happy.
For Chocolate Lovers Everywhere
Chocolate is a luxury that wraps pleasure and nostalgia together in every bite. Of course, there is the delicious flavor and texture in the moment of consumption, but it also elicits childhood memories—including, perhaps, that grin-inducing feeling of being rewarded for being good.
For me, chocolate contains a wealth of feelings and emotions. If chocolate were a person, I would share all of my innermost thoughts with him without any fear or hesitation.
Everyone loves chocolate—and if they do not, my guess is that they will eventually reach a stage of their lives where they do. Many people reach for chocolate when they are very happy or very sad. Chocolate helps during moments of celebration, anxiety, heartbreak, and many other occasions, too.
I am a Muslim, and there are many events that bring my family together, including Eid ul Fitar, Eid ul Adha, Eid Milad Ul Nabwi, and many more. Of course, all of these gatherings demand good food, and no gathering is complete without a sweet dish to finish things off.
I believe that sometimes it's the memories that matter—not the calories.
The recipe I'd like to share with you is definitely rich in memories. I learned the recipe from a Pakistani chef, but then I modified it according to my family's taste.
My family loves this dessert, and we usually have it on special occasions. The recipe does not require too much effort. You can prepare it the night before and serve it the next day straight from the refrigerator. I hope this dessert makes your family celebrations more joyous and delicious.
All you need is love. But a little chocolate now and then doesn't hurt.
— Charles M. Schulz, creator of the comic strip "Peanuts"
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
For Chocolate Custard:
- 3 cups milk
- 2 tablespoons vanilla custard, leveled
- 1 tablespoon cocoa powder, leveled
- 1/2 cup sugar, leveled
- 3 to 4 chocolate brownies, homemade or store-bought, thinly sliced
- 200 to 300 grams chocolate bar, chopped or thinly sliced
- 2 cups Oreo biscuits (cookies), crushed
- 350 milliliters cream, whipped
- Chocolate chips (optional)
- Prepare the custard: In a saucepan, bring 2 cups of milk to the boil. While you are waiting, in a separate bowl, mix the remaining 1 cup of milk, vanilla custard, and cocoa powder. Mix well, then add this mixture to the boiling milk.
- Stir the boiling milk mixture to avoid curdling. After another minute, add the sugar and continue cooking until it becomes thick and smooth. When it's done, remove from heat and let it cool.
- Whip the cream and divide it so that 1/3 of the whipped cream is in one bowl and 2/3 of the whipped cream is in a separate bowl.
- To the bowl containing 2/3 of the whipped cream, add 1/2 of the crushed Oreo biscuits. Mix well.
- Fill an icing bag with the remaining 1/3 of the whipped cream. This will be used to decorate the trifle.
- Cut the brownies into nice, thin slices.
- It's time to assemble the layers. Choose a beautiful and elegant bowl or dish. Layer 1: Line the bottom of the dish with 1/2 of the brownies (the bottom of your dish should be covered with brownie slices).
- Layer 2: Pour 1/3 of the chocolate custard on top of the brownies. Spread it evenly.
- Layer 3: Add 1/2 of the Oreo and whipped cream mixture. Spread it evenly.
- Layer 4: Sprinkle 1/2 of the remaining crushed Oreos and 1/2 of the chopped chocolate. You can also add optional chocolate chips or other ingredients of your choice to this layer.
- Layers 5-7: Repeat the first 3 layers exactly in a same way (brownies, then chocolate custard, then Oreo and whipped cream mixture).
- Layer 8: The remaining chocolate custard. For garnish, sprinkle the remaining Oreos and chopped chocolate. Using the icing bag, decorate the top layer of the trifle with the reserved whipped cream.
- Keep the trifle in the fridge for 6 to 8 hours (or overnight) before serving.
Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.
— Joanne Michèle Sylvie Harris, author of "Chocolat"
Tips and Techniques
- Use a high-quality cream so that it can be whipped nicely. Chilling the cream will help with the whipping process.
- You can prepare homemade brownies if you like, or you can buy good-quality, soft brownies. (If you'd like to see my recipe for homemade chocolate brownies, let me know in the comments section, below!)
- The consistency of the custard should be thick but not too thick. A very thick custard will not give you a good result.
- If you're not a fan of Oreos, you can use any other type of cookie or biscuit.
- You can switch the order of the layers if you prefer.
- Modify the recipe according to your taste. You can add any other ingredient of your choice.
- I use ice cream glasses, but you can assemble this trifle in any kind of deep dish. It's nice to use glass because then you can see the layers.
- The trifle tastes best when it is chilled in the refrigerator for a long time. If you make this in summer, you should keep it in the freezer rather than the refrigerator.
- The recipe is perfect for any special occasion, gathering, get-together, or holiday. I hope you and your family enjoy it!
After about 20 years of marriage, I am finally starting to scratch the surface of what women want. And I think the answer lies somewhere between conversation and chocolate.
— Mel Gibson, actor and filmmaker
After a salty meal, you need a little bit of sweet. This is living, not cheating.
— Ali Landry, actress and model