Cookie Trifle
A classic from Brazilian cuisine and Absurda’s pastry shop! Made from layers of cookie dipped in milk, white chocolate mousse, and a chocolate ganache on top of it. The Cookie Trifle is a success wherever it goes!
Hydrate <quantity>6<unit>g</unit></quantity> of unflavored powdered gelatin in <quantity>30<unit>ml</unit></quantity> of water
Fill ⅓ of a small pan with water and bring it to a simmer. Place the hydrated gelatin bowl inside of it and warm it up until the gelatin is dissolved
Add <quantity>300<unit>g</unit></quantity> of heavy cream to a saucepan and warm it up over low heat
Pour some of the warm cream over a bowl with <quantity>60<unit>g</unit></quantity> of egg yolk and mix to combine
Transfer the heavy cream and egg yolk mixture back to the saucepan and mix. Cook over low heat until it reaches <temperature>80<unit>°C</unit></temperature>
Place <quantity>490<unit>g</unit></quantity> of white chocolate chips in a large bowl and pour the warm heavy cream mixture over it
Add the hydrated gelatin and mix . Let the bowl sit for 3m until the chocolate chips are melted
Add <quantity>450<unit>g</unit></quantity> of heavy cream to a bowl. Whisk until you obtain stiff peaks
Blend with a hand mixer until all the chocolate has melted and the mixture is homogeneous
Gradually add the whipped cream into the chocolate mixture, gently folding to combine with each addition. The white chocolate mousse batter is ready
Add <quantity>1<unit>cup</unit></quantity> of milk to a pan and warm it up over medium heat. Remove from the heat before it starts to boil
Add a thin layer of the White Chocolate Mousse Batter into a container
Break <quantity>500<unit>g</unit></quantity> of large chocolate chip cookies in half. Dip them into the warm milk and place on top of the mousse to create a layer of cookies
Cover the cookies with more chocolate mousse, and repeat the process of creating layers until the last layer of mousse. Leave <quantity>1<unit>in</unit></quantity> for later
Take it to the refrigerator for at least 4h to set
Melt <quantity>85<unit>g</unit></quantity> of butter with <quantity>250<unit>g</unit></quantity> of heavy cream in a small saucepan over low heat
Add a pinch of salt and stir to dissolve
Add <quantity>100<unit>g</unit></quantity> of milk chocolate chips and <quantity>180<unit>g</unit></quantity> of dark chocolate chips to a bowl. Pour the hot cream and butter mixture over
Use a hand blender to combine the melted chocolate with the cream. The chocolate ganache is ready
Pour the Chocolate Ganache over the mousse and spread it to create an even layer
Cut a piece of parchment paper into a triangle and roll it to form a cone. Fold the edges inwards
Fill the parchment paper cone with <quantity>⅓<unit>cup</unit></quantity> of melted white chocolate. Twist the top to close it and cut off the tip
Use the white chocolate to draw a pattern on the surface. You can use a toothpick to create different designs
Place it in the refrigerator for 4h to set. The cookie trifle is ready
Enjoy! This is perfect for the holidays!
I'm here to answer any questions you have about Cookie Trifle. Try me!