Chocolate-Champagne Trifle with Passion Fruit Curd
February 26, 2014
Passion fruit, chocolate and champagne. Hearing even just one of those ingredients would instantly make you think of anything romantic. They’re just dreamy in their own right.
This recipe may entail a lot of work, considering you have to prepare the cake, the passion fruit curd, and the champagne cream separately. But they’re actually a breeze to make, and they will combine to be the most decadent and glamorous dessert.
You can find passion fruit puree in your favorite supermarket. For the most part, they're in the aisle with other Hispanic ingredients.
Chocolate-Champagne Trifle with Passion Fruit Curd For the chocolate cake: For the passion fruit curd: For the Champagne cream: First, make the chocolate cake... In a small saucepan over medium heat, melt the butter. Remove the pan from the heat and add the chocolate, stirring until melted. Stir in the coffee until smooth and glossy. In a medium bowl, beat together the eggs, cocoa, brown sugar and salt. Add the chocolate mixture and beat until smooth. Pour into the prepared pan and bake for 20 minutes, or until slightly puffed and no longer loose at the center. Set aside to cool. Meanwhile, make the passion fruit curd... In a clean small saucepan, whisk together the sugar and cornstarch. Add the eggs and beat until smooth. Add the passion fruit purée and beat again until smooth. Set the pan over medium heat and cook, whisking constantly, until the mixture comes to a boil. Remove the pan from the heat and whisk in the butter and salt. Set aside and allow to cool completely. To make the Champagne cream... In the top of the boiler or in the bowl, whisk together the sugar and egg yolks until smooth. Add the Champagne and whisk until smooth. Turn the heat to medium and continue to whisk until the mixture is light in color and has thickened to a soft, foamy cream, about 15 minutes. Remove from the heat and allow to cool slightly. In a medium bowl, use an electric mixer to beat the heavy cream to stiff peaks. Fold the cream into the Champagne cream. To assemble the trifle... Cut the cooled chocolate cake into small cubes. In parfait glasses, layer cubes of chocolate cake, passion fruit curd and Champagne cream, repeating the layers until the glasses are filled. Garnish with fresh berries. |
Enjoy! 🙂
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