Sunday, May 26, 2013

Chocolate Banana Whipped Cream Trifle


I know I haven't posted in a while, but I'm still here.  I wanted to make sure to post today because a friend of mine is getting married tonight and he is a big fan of the blog and has offered encouragement over the years.  Hopefully he'll enjoy this post-wedding blog post and maybe he'll even make it one day!  If only he had a trifle bowl on his registry...


Believe it, this trifle is real.  And you should also believe it's really not that difficult to make.  If you have the cookies already made, it takes even less time to assemble.  Since the Banana Oatmeal Chocolate Chip Cookies are already soft, they are perfect for this trifle.  The longerthe trifle sits in the fridge, the softer and better it tastes.  

Chocolate Banana Whipped Cream Trifle
adapted from the essential chocolate chip cookbook

Ingredients

16-20 Banana Oatmeal Chocolate Chip Cookies
2/3 cup bittersweet chocolate chips
2 cups cold heavy whipping cream
1/2 cup powdered sugar
1 Tbsp rum
1 tsp vanilla
4-6 medium ripe bananas, sliced

Directions

Have ready a trifle bowl (2 1/2-3 quart capacity, preferably glass). Melt the chocolate chips in a double boiler (or microwave if you are short on time).  Set aside to cool slightly.

In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, rum and vanilla until firm peaks form.

To assemble the trifle, spread about 1 cup of the whipped cream over the bottom of the bowl.  Spread one-third of the banana slices over the cream.  Use a small spoon to drizzle about 2 teaspoons of the melted chocolate chips over the bananas.  Add a layer of 4-5 cookies, breaking them up to fit if necessary.  Repeat the layering of whipped cream, bananas, chocolate, and cookies to make 2 more layers.  Add a fourth layer of whipped cream.  Break the remaining cookies into 1 inch pieces and scatter them over the whipped cream.  Drizzle the remaining chocolate over the cookies.

Refrigerate the trifle for about 15 minutes to firm up the chocolate topping then cover carefully with plastic wrap and refrigerate for at least 3 hours, or overnight.  Serve cold.

Use a large spoon to serve the trifle, making sure to dig down through the layers to the bottom of the bowl for each serving!

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