Festive Chocolate Pudding Trifle

Method

Crushed Biscuit Layer

1. Add the biscuits and melted butter (if using) to a food processor and pulse until they form fine, even crumbs, then set them aside.

Chocolate Pudding Layer

1. Combine the cream, milk, vanilla essence, half of the castor sugar and salt in a saucepan. Heat over low heat and stir until the sugar dissolves - do not let it boil. Allow to cool slightly for about 10 minutes.
2. In a large bowl, whisk the egg yolks and the rest of the castor sugar and the corn flour until combined
3. Gradually pour in 1/2 of the hot milk mixture into the egg mixture while whisking continuously. This step helps raise the temperature of the eggs to prevent them from scrambling
4. Pour the entire mixture back into the saucepan and cook on low for 8-10 minutes until the mixture thickens like a custard and coats the back of a spoon. Make sure to keep stirring so the mixture doesn't stick or curdle.
5. Add the milk and dark chocolates into 2 separate bowls. Pour half of the hot custard into each bowl, passing it through a fine sieve mesh to get rid of lumps. Let sit for 5 minutes, then gently stir to melt the chocolates into the custard and form the dark and milk chocolate puddings.
6. Place the puddings in the fridge for 20 minutes so they can thicken up. This will allow for neater layering when assembling

Whipped Cream Layer

1. In a bowl, whisk together the heavy cream, vanilla essence and castor sugar until soft peaks form. For easier handling and assembling, spoon the whipped cream into a piping bag.

Candied Strawberries

1. Gently insert a toothpick into each strawberry through the stem end until the toothpick is about halfway into the strawberry. Line a baking tray or plate with baking paper.
2. Add the caramel sugar and water to a small saucepan over medium-low heat.
3. Stir constantly with a spatula, until the sugar is completely dissolved and bring to a gentle simmer
4. Leave to simmer about 8-10 min to thicken and for colour to deepen
5. Remove the pan from the heat and allow the sugar syrup to cool for about 10 minutes.
6. Dip each strawberry until it is evenly coated in syrup. The set aside on baking paper then use to decorate

To Assemble

1. In a trifle dish, add all of the crushed biscuits and gently press down with the bottom of a glass.
2. Then add all the dark chocolate pudding and spread it out.
3. Then do the same for the milk chocolate.
4. ⁠Pipe on the whipped cream and spread it evenly, while keeping the edges as neat as possible.
5. Decorate using the glazed strawberries, fresh berries and mint.
6. Dust with icing sugar (optional)for some festive magic