Ingredients:

• 500 ml of milk – Full-fat milk is preferred for a creamier texture, but you can use any milk of your choice.
• 3 tablespoons of sugar – Adjust based on your sweetness preference.
• 8 g of vanilla sugar – This enhances the flavor of the cream. If you don’t have vanilla sugar, you can use a teaspoon of vanilla extract instead.
• 3 tablespoons of corn starch – This will help thicken the pudding base. If you don’t have cornstarch, you can use flour, but cornstarch gives a smoother texture.
• 40 g of chocolate – Dark chocolate is preferred, but milk chocolate can also be used for a sweeter option.
• 250 ml of sweet cream – This is heavy cream, and it will be whipped to create the light and fluffy layer.
• Biscuits (Savoiardi or Ladyfingers) – These absorb the liquid and create the base layers. You can also use any cookie you like, but traditional Savoiardi biscuits are ideal.
• Milk + Coffee – You can use instant coffee or brewed coffee. The coffee adds a depth of flavor and balances out the sweetness of the dessert. Adjust the strength based on your preference.
• Dark chocolate – For decoration and extra richness.

Equipment Needed:

• Medium saucepan
• Mixing bowls
• Whisk or electric mixer
• Serving dish or individual glasses
• Grater or vegetable peeler (for chocolate shavings)

Instructions:

Step 1: Prepare the Chocolate Cream

1. Heat Milk and Sugar:
   • In a medium saucepan, add 500 ml of milk, 3 tablespoons of sugar, and 8 g of vanilla sugar. Heat over medium heat while stirring occasionally. Be careful not to let it boil; it should just get hot and start to steam.
2. Mix Corn Starch:
   • In a small bowl, mix 3 tablespoons of cornstarch with a little bit of cold milk (about 50 ml) to form a smooth paste. This prevents lumps from forming when you add it to the hot milk mixture.
3. Thicken the Cream:
   • Gradually pour the cornstarch mixture into the hot milk, whisking constantly. Continue to cook over low-medium heat, stirring often until the mixture thickens into a pudding-like consistency. It should coat the back of a spoon.
4. Melt the Chocolate:
   • Once the cream has thickened, remove from the heat. Stir in 40 g of dark chocolate (chopped into small pieces) until it fully melts and incorporates into the cream. The chocolate will give it a rich, velvety texture.
5. Cool the Cream:
   • Allow the chocolate cream to cool slightly at room temperature, stirring occasionally to prevent a skin from forming. You can place a piece of plastic wrap directly on the surface to prevent this.

Step 2: Prepare the Sweet Cream

1. Whip the Cream:
   • In a separate mixing bowl, pour 250 ml of heavy cream and use a whisk or electric mixer to beat it until soft peaks form.
   • You can add a tablespoon of sugar here if you like it sweeter, but it’s not necessary as the chocolate cream will already be sweet enough.
2. Whipped Cream Consistency:
   • Be careful not to overwhip. Once soft peaks form, the whipped cream is ready to use. It should hold its shape but not be stiff.

Step 3: Soak the Biscuits

1. Mix Milk and Coffee:
   • In a shallow dish, combine milk and coffee. You can adjust the amount of coffee depending on how strong you want the flavor. A stronger coffee will give a deeper taste.
   • If you like a sweeter flavor, you can add a little sugar to the milk and coffee mix.
2. Soak the Biscuits:
   • Quickly dip each biscuits (ladyfingers) into the milk and coffee mixture. Do not soak them for too long or they’ll become soggy. Just a quick dip to moisten them is enough.

Step 4: Assemble the Trifle

1. First Layer:
   • Arrange a layer of the soaked biscuits at the bottom of your serving dish (you can use a large trifle dish or individual glasses for a personal touch).
2. Add Chocolate Cream:
   • Spoon a layer of the cooled chocolate cream over the soaked biscuits, spreading it evenly with the back of a spoon.
3. Whipped Cream Layer:
   • Add a layer of whipped cream on top of the chocolate cream, smoothing it out. You can use a spatula or the back of a spoon for this.
4. Repeat Layers:
   • Continue layering biscuits, chocolate cream, and whipped cream until you’ve used all your ingredients. End with a layer of whipped cream on top.

Step 5: Refrigerate

1. Chill the Trifle:
   • Cover the assembled trifle with plastic wrap or a lid and refrigerate for at least 5 hours, but overnight is even better. This allows the flavors to meld together and the dessert to set properly.

Step 6: Garnish and Serve

1. Garnish with Chocolate:
   • Just before serving, grate or shave some dark chocolate on top of the trifle for decoration. You can also add extra whipped cream or fresh berries if you like.
2. Serve:
   • Scoop portions into bowls or serve directly from the trifle dish. Enjoy!

Tips for Success:

• Chill Time: The longer you allow the trifle to chill, the better the layers will set and the flavors will meld. If you can, make it the day before serving.
• Customizations:
  • Flavor Variations: If you prefer a different flavor, you can swap the coffee for a little rum or amaretto for a more indulgent version.
  • Fruit Layer: Add a layer of fresh berries (like raspberries or strawberries) for a fresh and tangy contrast to the rich chocolate.
• Serving Options: Serve the trifle in individual glasses for a more elegant presentation.

Why You’ll Love This Dessert:

• Rich and Decadent: Layers of chocolate cream and whipped cream create a luxurious treat.
• Perfect Make-Ahead Dessert: This is a great dessert to prepare ahead of time for parties or family dinners.
• Versatile: You can easily modify the flavors based on your preferences (e.g., using flavored syrups, adding fruits, or incorporating different types of biscuits).

Enjoy your delicious, creamy chocolate trifle!