Photography by
Kemper Studios
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Liberty Heights at Northgate’s 2005 Chefs' Gala entry: Chocolate Velvet Trifle as prepared by Chefs Bettina Coaxum and Ivan Sisneros.
Liberty Heights
Senior Life Style, owner
12105 Ambassador Dr.
Colorado Springs, Colorado
719-481-9494
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Chocolate Velvet Trifle
by Bettina Coaxum & Ivan Sisneros
Yield: 6-10 servings
Crust
| 1 cup butter |
½ cup granulated sugar |
| ½ cup cocoa powder |
2 tsp. vanilla |
| 2 eggs |
4 cups graham cracker crumbs |
| 2 cups coconut flakes |
1 cup chopped walnuts |
Custard Filling
| ½ cup butter |
¼ cup and 2 tbsp. milk |
| 1 tbsp. and 2 tsp. vanilla custard powder |
4 cups powdered sugar |
Topping
| 1 cup dark chocolate |
2 tbsp. butter |
Crust
1. Place cocoa powder, butter, sugar, vanilla, and eggs in a double boiler. Stir constantly until butter is melted. Add the remaining ingredients into the mixture. Place half of the crust in a 9 x 9 pan and spread evenly by patting it. Chill until firm. Set aside remaining mixture.
Custard Filling
2. Combine all custard ingredients in a medium mixing bowl. Mix until creamy. Spread half of the custard filling over crust and chill until set. Add ½ cup of strawberry liqueur to the remaining filling and blend. Set aside.
3. Spread the remaining crust evenly over the vanilla custard filling and chill.
4. Repeat second step, using the strawberry custard filling, and chill.
Topping
5. While the custard is chilling, make the chocolate topping. Melt the 8 oz. of chocolate with the butter together in a double boiler until smooth. Do not overheat.
6. Place chocolate over the top of the trifle and spread evenly. Set aside until firm. Cut into desired pieces.
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