Recipes Club
Bagatelle et Panna cotta ::: Chocolate Trifle

Source : Eagle Brand
Ingredients
  • 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 1 1/2 cup (375 mL) cold water
  • 1 pkg (102 g) vanilla instant pudding
  • 2 cups (500 mL) whipping cream, whipped
  • 1 prepared pound cake, (about 8"/20cm) cut into 15 slices
  • 2 oz (57 g) semi-sweet chocolate, grated
  • 3 oz (85 g) semi-sweet chocolat
  • 1 oz (28 g) unsweetened chocolate
  • 1/3 cup (75 mL) butter
Preparation
  1. Combine sweetened condensed milk and water. Add pudding mix; beat well. Chill until thickened, about 15 minutes. Fold in whipped cream; set aside.
  2. Place 5 cake slices in 12 cup (3 L) serving bowl. Spoon half of pudding mixture over cake layer; sprinkle with 1/2 of grated chocolate. Repeat above process ending with a layer of cake slices. Cover and chill overnight.
  3. Before serving, melt together semi-sweet and unsweetened chocolate with butter; stirring until smooth. Evenly spread chocolate glaze over top cake layer.Garnish as desired.
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