Tuesday, June 18 2013, 10:06 AM MDT
Chocolate And Strawberry Trifle
As Aired On September 24, 2012
Recipe Courtesy of Virgina Bobzin, Top Finalist of Utah State Fair’s Ghiradelli Chocolate Championship
3 (3.17 ounces) Ghirardelli Sublime White Vanilla Dream Bars
16 ounces heavy whipping cream, divided
2 (18 ounce) boxes Ghirardelli Double Chocolate Brownie Mix
8-1/2 ounces toffee candy bars, plus extra bars for topping
1 (3.9 ounce) package instant chocolate pudding
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
3 pints fresh strawberries, sliced (plus extra strawberry for topping)
1 (3-1/2 ounce) Ghirardelli Intense Dark 60% Cacao Evening Dream Bar
1.) Combine in top of double boiler place over hot, not boiling, water, 2-1/2 of the Ghirardelli Sublime White Vanilla Dream Bars with 1/4 cup heavy cream. Heat, stirring until chocolate melts and is smooth.
2.) Remove from heat; pour into large bowl of electric mixer. Stir in remaining heavy cream, refrigerate until very cold. At high speed, beat the mixture until stiff.
3.) Prepare Ghirardelli Double Chocolate Brownie Mix according to package directions in two 9-inch pans. Set aside to cool.
4.) Crush candy bars; set aside.
5.) Combine the instant chocolate pudding, milk and sweetened condensed milk. Mix well, by hand, and fold in 1 cup of the whipped cream and white chocolate mixture until white streaks are gone.
6.) In a large trifle bowl (larger than 3-quarts) crumble in 1/3 of the cooled brownies (brownie mix makes two 9-inch pans, but recipe only uses 1-1/2 of the 9-inch pans). Sprinkle 1/3 of the crushed toffee bars on top of the brownies.
7.) Spread 1/3 of the chocolate pudding mixture, then 1/3 of the remaining whipped cream and white chocolate mixture, and finally enough sliced strawberries to cover the first layer. Repeat the same for the second layer.
(Copyright 2012 Sinclair Broadcasting Group.)