Triple Chocolate Trifle

Step 01

Make the pudding: combine the milk, cream, sugar, cocoa powder, cornstarch and salt in a medium pot and whisk until evenly incorporated. Cook over a medium-high heat, whisking constantly, until starting to thicken and bubble up, about 5 minutes.

Step 02

Remove from the heat and whisk in the butter and vanilla. Strain through a fine-mesh sieve into a bowl then cover with plastic wrap pressed directly against the surface and chill for at least 2 hours or overnight.

Step 03

Make the whipped cream: whip the heavy cream, powdered sugar and cocoa powder with an electric hand mixer until stiff peaks form, 3-4 minutes. Transfer to a piping bag fitted with a large tip and chill until ready to use.

Step 04

Make the ganache: microwave the heavy cream in a measuring cup for 1 minute until very hot then add the chocolate chips, let sit for 2 minutes and stir until smooth. Transfer to a piping bag fitted with a small tip.

Step 05

Transfer the chilled pudding to a piping bag fitted with a large tip.

Step 06

Assemble: add about ½ cup of pound cake cubes to the bottom of each jar, pressing down to compact then pipe about ¼ cup each of pudding and whipped cream on top. Sprinkle 2-3 tablespoons of crushed cookies and 2 tablespoons of chopped chocolate caramel sweets over. Repeat for a second layer with the remaining ingredients.

Step 07

Finish with a drizzle of ganache and garnish with fresh raspberries and mint then enjoy!