Chocolate, Coffee and Vanilla Trifle

Name: Chocolate, Coffee and Vanilla Trifle
Yield: Serves 8
Cuisine: French
Ingredients: 350 ml milk; 4 egg yolks; 3 teaspoons gelatine powder; 8 large red wine glasses; 2 tots rum; sugar to taste; 12 Boudoir biscuits, cut in half; 1 litre strong black coffee; 70 ml cream; 30 g butter; 50 g castor sugar; 170 g dark Belgian chocolate, broken into blocks; 2 teaspoons cornflour, diluted in 2 tablespoons cold water; 1 fresh vanilla pod, split, seeds scraped out; 85 g sugar; 2 tablespoons water

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

No, you’re not dreaming! You won’t find this in any French recipe book, but I love the three textures of trifle – the spongy, the bouncy and the soft, creamy filling – they spin my world. Use good chocolate, real coffee and real vanilla, and this will be the best trifle you’ve ever tasted.

Ingredients

12 Boudoir biscuits, cut in half
1 litre strong black coffee
2 tots rum

Europe
France
ice cream
Mediterranean
Winter

Method

Make a fresh pot of very strong coffee (1 litre) in a plunger or filter machine. Divide this in half. Put 500 ml in a pot and add the gelatine powder and sugar to taste (if you prefer it slightly sweet