Chocolate-Y Trifle

1. 1

   8 The measures will vary according to the size of bowls you are using. I made them in individual small glass bowls and I got with

2. 2

   Put the cookies in a zip lock bag and run the rolling pin over it so that they are coarsely crushed. Keep it aside.

3. 3

   Whip the fresh cream and sugar till stiff.

4. 4

   For ganache, melt the chocolate either in a microwave or by putting in in a heatproof vessel and placing it over hot boiling water. When melted add the cream and oil if using and stirring well till everything is well incorporated. Keep it aside.

5. 5

   Now take the bowls u are using and line it first with the cookie mixture and then a layer of the whipped fresh cream. You can use an icing bag to make a layer of cream or use a spoon. Then line it with grated chocolate. Again put a cookie mixture followed by cream and top it with ganache. You can make as many layers as possible. Top it with glaced cherry.

6. 6

   Keep it in fridge for a day (See notes). The cookie mixture must absorb the moisture of cream and loose its crunchiness. Take it out of fridge 10 mins before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.