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Category: Trifles
Prep Time: Cook Time: Total Time:
Serves 7-8 (in 6.5oz glasses)
Chocolate Pudding with Kahlua Layer:
1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
3/4 cups dark chocolate, chopped
1/2 cup plus 4 tablespoon of Kahlua
1 tablespoon vanilla extract
Vanilla Pudding with Bailey's Irish Cream Layer:
1/3 cup plus 1 tablespoon cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/2 cup plus 4 tablespoons of Bailey's Irish Cream
2 tablespoon vanilla extract
Brownie and Almond Layer:
1 1/2 cup of crushed brownie crumb
3/4 cup of finely chopped almonds
Instructions:
Chocolate Pudding with Kahlua Layer:
1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Kahlua and stir to combine. Add vanilla and stir to combine.
Vanilla Pudding with Bailey’s Irish Cream Layer:
Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.
Assembly:
Fill pastry bags with each flavor of pudding.
Pipe a chocolate layer onto bottom of glass.
Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
Pipe vanilla pudding on top of brownie and almond layer.
Continue layering by repeating steps 2-4.
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MUDSLIDE AND BROWNIE TRIFLES
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Category: Trifles
Prep Time: Cook Time: Total Time:
Serves 7-8 (in 6.5oz glasses)
Chocolate Pudding with Kahlua Layer:
1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
3/4 cups dark chocolate, chopped
1/2 cup plus 4 tablespoon of Kahlua
1 tablespoon vanilla extract
Vanilla Pudding with Bailey's Irish Cream Layer:
1/3 cup plus 1 tablespoon cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/2 cup plus 4 tablespoons of Bailey's Irish Cream
2 tablespoon vanilla extract
Brownie and Almond Layer:
1 1/2 cup of crushed brownie crumb
3/4 cup of finely chopped almonds
Instructions:
Chocolate Pudding with Kahlua Layer:
1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Kahlua and stir to combine. Add vanilla and stir to combine.
Vanilla Pudding with Bailey’s Irish Cream Layer:
Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.
Assembly:
Fill pastry bags with each flavor of pudding.
Pipe a chocolate layer onto bottom of glass.
Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
Pipe vanilla pudding on top of brownie and almond layer.
Continue layering by repeating steps 2-4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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