📝 Instructions
Prepare the Cookie Base: Crush the digestive biscuits finely using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin. In a medium bowl, combine the crushed biscuits with the melted butter and chocolate chips. Mix until well combined. Press this mixture evenly into the bottom of a large trifle dish or individual serving glasses. Refrigerate while you prepare the next layers.
Make the Salted Caramel Pudding: In a medium saucepan, whisk together 100 ml of the milk with the cornstarch until smooth. Add the remaining 400 ml milk, granulated sugar, and salt to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Reduce heat to low and continue to cook for 1-2 minutes, stirring, until it reaches a thick pudding consistency. Remove from heat and stir in the unsalted butter and vanilla extract until melted and smooth. Let it cool slightly, then gently fold in the 50 ml heavy cream. Pour the warm salted caramel pudding over the chilled cookie base and spread evenly. Refrigerate for at least 2 hours, or until completely set.
Prepare the Whipped Cream Topping: In a large, cold bowl, using an electric mixer, beat the very cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble and Garnish: Once the caramel pudding layer is completely set, gently spoon the whipped cream on top, spreading it to create a beautiful, fluffy layer. Finish with a generous drizzle of extra salted caramel sauce and sprinkle with the chopped or shaved dark chocolate.
Serve: Your decadent Salted Caramel Chocolate Trifle is ready! Serve immediately or keep refrigerated until serving. Enjoy every heavenly bite!
💡 Chef’s Tips
For an extra touch of richness in your salted caramel pudding, you can substitute a portion of the milk with dulce de leche. Just ensure it’s a halal-certified brand!
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