Chocolate Delight Holiday Trifle
The hints of holiday spices mixed with the delicious butter shortbread and toasted coconut. An explosion of flavors.
4 cups milk
1-1/3 cup white sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger powder
2 large eggs
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon almond extract
1/4 cup butter or margarine
8 ripe plums, halved with pits removed
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
Cinnamon Infused Whipped Cream:
2 cups heavy whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3-4 cups chocolate pudding, you can use instant pudding or you can make your own like I did with this recipe (amazing!)
Two boxes Walkers Pure Butter Shortbread Rounds
1 jar (13 ounces) Bonne Maman Golden Plum Mirabelle Preserves
2 tablespoons toasted coconut
In a medium saucepan combine the milk, sugar, cornstarch, eggs, salt, ginger and nutmeg. Whisk ingredients together thoroughly, then continue whisking over medium heat. After about 10 minutes the mixture will begin to thicken. Be sure to whisk consistently until then! After about 2-3 minutes of feeling the thicker consistency, remove from heat. It should not be watery like a soup, instead it should be about the consistency of pudding.
Add extracts and butter, stirring with whisk to combine until butter is melted. Pass through a mesh sieve then refrigerate to set.
While the custard is setting, cut up the plums, removing the pits. Place in a medium pot and pour the sugar and cinnamon over them. Stir to combine, then turn the heat to medium. Stir every so often until sugar has dissolved and plums reach their desired consistency. Place in a bowl to cool, then set aside. Prior to building the trifle, cut the plum halves into quarters to layer in the trifle.
Now prepare your whipped cream. Just add all ingredients to a large bowl and combine using a hand or stand mixer set to medium speed. Continue to mix until all ingredients are well combined, and stiff peaks begin to form. Refrigerate until needed.
Using a trifle dish or glass bowl, begin to build the trifle. Layer the cookies at the bottom of the dish, then a few of the plums. Top with half of the preserves, spreading evenly. Then top with more plums. Layer half of the custard on top, smoothing it out to the edges of the dish. Then layer half of the chocolate pudding on top. Cover the pudding with half of the whipped cream, then repeat the process! Once complete, add a few more cookies for decoration and a couple plum slices if you have any. Sprinkle with toasted coconut for an amazing finishing touch.