Ingredients

The following ingredients have 4 Servings
  • ½ cup sugar
  • 3 tbsp cornstarch
  • 2 tbsp cocoa powder
  • pinch of salt
  • 4 egg yolks
  • 2 cups milk
  • 100 g (3.5oz) dark chocolate (chopped)
  • 2 tbsp butter
  • 1 tsp vanilla
  • 400 g (14oz) dulce de leche (You can use caramel sauce too)
  • 2 cups heavy/whipping cream
  • 8 chocolate muffins (sliced )

Instruction

  • Bring the milk and vanilla together in a saucepan set over medium heat. Take care not to allow the milk to boil.
  • While the milk is heating, whisk together the egg yolks, sugar, cornstarch, cocoa powder and salt.
  • When the milk is hot, slowly whisk it into the cocoa mixture until smooth.
  • Pour the custard back into the saucepan and set over low heat. Stirring continuously, allow to cook gently until thick and glossy.
  • Beat in the dark chocolate and butter.
  • Pass the custard through a fine mesh sieve.
  • Press a piece of parchment paper onto the surface of the custard then place in the fridge and allow to chill for 2-3 hours until completely cold. Once chilled, whisk until smooth and glossy.
  • Stir a pinch of salt into the dulce de leche and slice the cake into thin slices.
  • Whip the cold cream until light peaks form.
  • In a large trifle dish or individual serving glasses, layer the chocolate custard, salted caramel, chocolate cake and whipped cream. 
  • Place in the fridge and allow to chill for at least 2 hours, ideally overnight, before serving.