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Paçoca Chocolate Trifle

by Spencer Kombol • from the video How To Make Mesmerizing Brazilian Desserts

Ingredients

for 9 servings

Paçoca Pudding

  • 7 oz
    sweetened condensed milk, 1/2 can (200 g)
  • 10 fl oz
    milk (300 mL)
  • 2 tablespoons
    cornstarch
  • 4 fl oz
    heavy cream (120 mL)
  • 3 pacocas, peanut candy

Chocolate Pudding

  • 7 oz
    sweetened condensed milk, 1/2 can (200 g)
  • 10 fl oz
    milk (300 mL)
  • 2 tablespoons
    cornstarch
  • 4 fl oz
    heavy cream (120 mL)
  • 3 ½ oz
    semisweet chocolate (100 g)

Ganache

  • 8 fl oz
    heavy cream (235 mL)
  • 5 oz
    semisweet chocolate (140 g)
  • 1 cup
    milk (240 mL)
  • 12 oz
    graham cracker (340 g)
  • peanut butter, crumbed

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Preparation

  1. In a small pan, pour the sweetened condensed milk, milk, cornstarch, heavy cream, and the paçocas. Dissolve the cornstarch in the milk before putting in the pan. Cook over medium heat and mix well until it becomes creamy. Set aside.
  2. Repeat the process with the chocolate pudding. Set aside.
  3. In a square tray, put a layer of graham crackers soaked in milk, then a layer of the paçoca pudding, then cover with the graham crackers soaked in milk. Add a layer of the semisweet chocolate pudding. Repeat until the tray is full.
  4. Melt the semisweet chocolate with the heavy cream on the microwave for 1 minute or until it melts completely.
  5. Spread the ganache over the trifle and refrigerate for 4 hours.
  6. Spread crumbled paçocas over the trifle.
  7. Enjoy!
 

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