It's a little strange if you can say a caramel chocolate
trifle without going mmm mmm mmm!!
Chris in NM commented on this recipe that I placed on the
message boards yesterday - as being decadent, it truly is;
even more so if you follow it with a Classic Irish Coffee.
The Irish Coffee recipe can be found on Nancy's Message
Boards at:
http://whatscookin.proboards.com/index.cgi?board=chocolate
Caramel Chocolate Trifle
Serves 6
3 1/2 oz/100g simple Madeira (yellow) cake, cut into 8
pieces
1 Tbsp Tia Maria
2 Tbsp chocolate sauce
5 oz/150g frozen raspberries
5 oz/150g dark chocolate caramels
2 3/4oz/75g instant custard powder
10 fl.oz/300ml boiling water
7 fl.oz/200ml creme fraiche
Put the cake pieces into the bottom of a 1.2 litre glass
bowl or divide between 4 or 6 pretty small glasses. In
another bowl, mix together the Tia Maria and chocolate
sauce. Drizzle this over the cake and scatter over the
raspberries.
Reserve 6 chocolate caramels. Put the remaining caramels
into a bowl along with the custard powder. Pour over 300mls
boiling water and whisk until smooth and the caramels have
melted. Leave to cool slightly then pour into the bowl/s
over the raspberries. Chill for at least 2 hours.
Top with the creme fraiche. Slice the remaining caramels and
use to decorate the trifle.
Sylvia
http://www.nancyskitchen.com
