This is one of those show-stopping desserts that you go all out for at a dinner party. The one that gets all the ooooh’s and aaaaah’s. It’s so gorgeous your anticipation of cutting into it makes you a little weepy. Ok, not that weepy, because all you want to do is sink your spoon into this elegant concoction they call the Hot Fudge Nut Trifle.
This recipe comes from the choco-a-holics (by Ed Engoron) at Chocolatique. Not only does Chocolatique sell premium chocolates (which I tasted and will tell you about later), but they have also compiled their love of chocolate an eye-candy hardbound cookbook to help you create awe-inspiring recipes such as this one. While your cookbook isn’t being used, it would double beautifully as a coffee table book too – it’s that gorgeous.Hot Fudge Nut Trifle by Chocolatique
Makes 4 servings
Prep Time :30 minutes
Chilling Time: 4 hours or overnight
4 clear baker’s acetate sheets for trifle collars (cut into 14 x 4 ½-inch strips)
3 1/2 –inch cake ring
2 pastry bags fitted with star tips
6(1-inch-thick) Dark Chocolate Cake Layers (page 50), cut into 3 1/2 –inch diameter rounds
½ cup dry or sweet sherry
1 1/3 cups Red Raspberry Sauce (page 243)
4 cups fresh raspberries, divided
2 cups toasted chopped pecans
½ cup Dark Chocolate Ganache Pastry Cream (page237)
½ cup White Chocolate Ganache Pastry Cream (page 237)
1 cup Hot Fudge Ganache (page 30), melted
1 cup White Chocolate Ganache Whipped Cream (page 238)
Using a 3 ½ -inch round cake ring, form a 4 ½ -inch tall acetate collar around the ring. Tape the ends together and pull gently off the ring. Repeat, making 3 more collars.
Set each acetate collar over a cake round and drizzle with 1 tablespoon of sherry over to soak. Drizzle each round with 1 tablespoon of Red Raspberry Sauce.
Halve 2 cups of the raspberries; set the whole raspberries aside. Top each cake round with 3 tablespoons of halved berries. Sprinkle 1 tablespoon of chopped pecans over the raspberries. Using the pastry bag fitted with a star tip, pipe a layer(about 2 tablespoons) of Dark Chocolate Ganache Pastry Cream over the pecans. Repeat to make 3 more trifles.
Using a serrated knife, slice the remaining 2 cake rounds in half horizontally to yield four ½ -inch-thick layers. Place one layer on top of the dark chocolate pastry cream and drizzle with 1 tablespoon of sherry and 1 tablespoon of red raspberry sauce. Top with 1 table spoon of halved raspberries and 1 tablespoon of pecans. Using a separate pastry bag fitted with a star tip, pipe a layer (about 2 tablespoons) of White Chocolate Ganache Pastry Cream over the pecans. Repeat to complete all 4 trifles.
Arrange a layer of whole raspberries over each trifle. Cover each trifle with a plastic wrap and refrigerate for at least 4 hours overnight.
When ready to serve, arrange each trifle on a serving plate and remove the plastic wrap and acetate ring. Pour the Hot Fudge Ganache over the trifle and garnish with the dollop of White Chocolate Ganache Whipped Cream. Top each trifle with a whole raspberry and a sprinkling of chopped pecans.
Chef Secret: To toast the pecans, spread on a dry baking sheet and roast in a 350°F oven for 6 to 8 minutes, shaking the pan several times during toasting to ensure even toasting.
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