Chocolate Eclair Dessert

Ingredients

Milk chocolate chopped  200 grams
Coffee 1 tsp
Cream 2 cups (400 ml) + ½ cup (100 ml) for topping
Vanilla pudding or plain egg pudding 1 sachet or Home made Vanilla flavored Pastry/Custard Cream
Milk 2 cups
Tea biscuits 2 half rolls
Crushed nuts or chocolate for garnish

Method

In a heatproof bowl, microwave cream, chocolate and coffee together for 1-2 mins. Mix well. Alternately, you can use a double boiler to melt cream, chocolate and coffee.
(for pudding Take 2 cups milk and bring it to boil, add pudding sachet and mix well. Set aside).
In a dish, place a layer of biscuits. Top it with half of the warm pudding/Custard, then top with 1/3rd of the chocolate mixture.
Layer with biscuits, pudding and the remaining chocolate mixture. Completely cover the top with chocolate mixture.
Whip 1/2 cup for 3-4 minutes till soft peaks are formed.
Top the chocolate mixture with whipped cream, and garnish with nuts and grated chocolate.
Refrigerate for at least 4 hours.
(Recipe By Maham Alavi (KCH volume1)

Chocolate Eclair Dessert

Choco Berry Biscuit Trifle

Ingredients

Biscuits Crumbs into small pieces 2 cups
Blue berry 1/2 cup
Strawberries 1/2 cup
Fresh cream 2 packets
Choc Chips
Ingredients for custard
Milk 4 cups
Sugar 8 tbsp
Vanilla or Strawberry custard powder heaped 3 tbsp
Condensed milk 4 tbsp
Colored vermicelli 100 gm (optional)

Method

Make custard with 4 cups milk and 8 tbsp sugar till boiling add 3 tbsp custard powder mixed with ¼ cup cold milk and bake parlor vermicelli and add to the milk mixture stirring till thick, remove and cool. In a serving dish spread 2 cups biscuits, drizzle 4 tbsp condensed milk, a layer of prepared custard then berries & Choc Chips, spread with 2 packets of fresh cream, garnish with Choc & Berries.Serve chilled.

Choco Berry Biscuit Trifle

Strawberry and Lemon Curd Trifle

Ingredients
Pound Cake(home made or store bought) (can also use a sponge or butter cake or ladyfingers)
1 1/2 cups (360 ml)Strawberry Sauce or home made puree
1/2 pound (225 grams) fresh strawberries, sliced
1 1/2 cups (360 ml)Lemon Curd (home made or store bought)
1 1/2 cups (360 ml) heavy whipping cream
2 - 3 tablespoons (25 - 35 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
4 crushedAmaretti Cookies or shortbread cookies (home made or store bought)

Method

Strawberry and Lemon Curd Trifle: Have ready the pound cake, the strawberry sauce, sliced strawberries, lemon curd, and whipping cream.

To make the whipping cream: In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla extract until stiff peaks form.

To assemble: In the bottom of your trifle bowl place slices (about 1/3 inch thick) of the pound cake. Fill in any gaps with extra pieces of the cake. Pour half of the strawberry sauce over the pound cake. Top the strawberry sauce with half of the sliced strawberries. Then pour half of the lemon curd over the strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate for 8 and up to 24 hours to allow the flavors to mingle. Just before serving sprinkle the top of the trifle with the crushed Amaretti or shortbread cookies.

Strawberry and Lemon Curd Trifle

Blueberry Trifle

Ingredients

8 - 1/2 inch (1.25 cm) slices of Pound Cake (home made or store bought) (can also use a sponge or butter cake or ladyfingers)
1 cup (240 ml) Blueberry Sauce
1/2 pound (227 grams) fresh blueberries (approximately 2 cups)
1 cup (240 ml) heavy whipping cream
2-3 tablespoon (25 - 35 grams) granulated white sugar
2/3 cup (160 ml) CreamCheese
1 teaspoon pure vanilla extract
4 crushed Gingersnap cookies (home made or store bought)

Fruit syrup 2tbsp

Method

Pound Cake: Cut eight 1/2 inch (1.25 cm) slices of pound cake. Measure the diameter of four trifle glasses and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly into the glasses.

Cream cheese: Place the heavy whipping cream,cream cheese, sugar, and vanilla extract in a large bowl. Whip until soft peaks form.

To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with about 1 teaspoon fruit syrup. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake. Cover the sauce with a few of the fresh blueberries. Place a large dollop of the whipped cream mixture on top of the berries. Repeat the layers, starting with the pound cake. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.

Just before serving sprinkle each trifle with come crushed Gingersnap Cookies.

Blueberry Trifle