Name: Triple-Chocolate Trifle
Yield: 1
Ingredients: 1 c. (150 g.) 70% dark chocolate, broken into small pieces -; 1/3 c. (65 g.) granulated sugar -; 4 large eggs, separated -; 1/2 c. (100 ml.) extra-virgin olive oil -; 1/4 tsp. flaky sea salt -; 2 c. (470 ml.) heavy cream -; 1/2 c. (120 ml.) tahini -; 1/3 c. (70 g.) packed light or dark brown sugar -; 5 (65 g.) chocolate cookies -; 3 (120 g.) chocolate wafer bars, such as Kit Kats, divided -; 1 lb. (455 g.) store-bought chocolate pound cake, cut into 1" cubes -; 1/4 c. (60 ml.) dark rum, divided -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Triple-Chocolate Trifle

1. 1 c. (150 g.) 70% dark chocolate, broken into small pieces -

2. 1/3 c. (65 g.) granulated sugar -

3. 4 large eggs, separated -

4. 1/2 c. (100 ml.) extra-virgin olive oil -

5. 1/4 tsp. flaky sea salt -

6. 2 c. (470 ml.) heavy cream -

7. 1/2 c. (120 ml.) tahini -

8. 1/3 c. (70 g.) packed light or dark brown sugar -

9. 5 (65 g.) chocolate cookies -

10. 3 (120 g.) chocolate wafer bars, such as Kit Kats, divided -

11. 1 lb. (455 g.) store-bought chocolate pound cake, cut into 1" cubes -

12. 1/4 c. (60 ml.) dark rum, divided -

How to cook deliciously - Triple-Chocolate Trifle

1. Stage

In a medium heatproof bowl set over a medium pot of barely simmering water (do not let bowl touch water), heat chocolate, granulated sugar, and 1/4 cup water, stirring occasionally, until melted and smooth, 3 to 5 minutes. Let cool.

2. Stage

In another medium bowl, using an electric mixer on low speed, beat egg whites until stiff peaks form, about 3 minutes.

3. Stage

Once chocolate mixture has cooled, whisk in egg yolks, oil, and salt. Using electric mixer (no need to clean), beat chocolate mixture until thickened. Gently fold in egg whites in 3 additions until incorporated.

4. Stage

In a resealable plastic bag, combine cookies and 1 chocolate bar. Seal and crush into small, bite-size chunks with a rolling pin.

5. Stage

In bottom of a 3-quart trifle dish, arrange half of chocolate cake. Using a pastry brush, brush cake with 2 tablespoons rum. Top with half of whipped cream, followed by two-thirds of chocolate mousse. Top with half of crushed cookies. Repeat with remaining cake, rum, whipped cream, and chocolate mousse, leaving a 1" border of whipped cream. Break remaining chocolate bars into large pieces. Scatter chocolate bars and remaining crushed cookies over top of trifle.

6. Stage

Refrigerate at least 1 hour or up to 2 days before serving.