Gingerbread Dark Chocolate Trifle

Name: Gingerbread Dark Chocolate Trifle
Yield: Makes one 12-cup (3 L) trifle | Serves 12 to 16
Ingredients: 1 tsp (5 mL) vanilla extract; 2 Tbsp (30 mL) unsalted butter; 1 tin (300 mL) sweetened condensed milk; 3 oz (90 g) unsweetened chocolate, chopped; 1 tsp (5 mL) ground cinnamon; 4 large egg yolks; ½ cup (125 mL) cornstarch; ½ cup (125 mL) packed light brown sugar; ½ cup (125 mL) water; 1 cup (250 mL) whipping cream; 1 tsp (5 mL) sugar; 3 cups (750 mL) 2% milk; 1 recipe Classic Gingerbread Cake, cooled; Chocolate Shaving, for garnish; Cinnamon, for garnish

Preparation info

Makes one 12 cup 3 L ) trifle | Serves
12 to 16

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

The gingerbread cake in this trifle makes it so tender and moist that it doesn’t require brushing with syrup or spirits to soften it. The dark chocolate sauce sets up like a truffle filling among the silky custard and gingerbread layers—very festive indeed.

Ingredients

Cinnamon Custard

3 cups (750 mL) 2% milk
1 tsp (5

Dessert
Vegetarian

Method

For the cinnamon custard, bring the milk and cinnamon up to a simmer over medium heat. In a bowl, whisk the egg yolks, cornstarch, brown sugar, and vanilla. Slowly pour the hot milk into the egg mixture, whisking constantly until all of the milk has been added. Over medium heat, whisk until the custard thickens and becomes glossy, about 5 minutes.
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