Creamy Choco Biscuit Trifle -Blog Hop Wednesday


I have been a reader since my schooldays (not academic books...I used to run away from them).....loved reading novels - always Fiction..... never liked books that gave me advice...I have a mini library at home....love collecting novels....always original...not a single fake copy... like visiting book stores...my favorite bookstore in Bangalore is Blossoms...each time I go there I tell my sisters "If I want to loot something,it will be this bookstore"....love the smell of second hand books,dusty and old,couple of sneezes here and there .I was so proud of my collection...and also possessive , I gave my books only to book lovers who knew the value of  books and I was sure I will get it back. Whenever my cousins borrowed my books ,I used to warn them "I know exactly how many novels I have, I will notice even if a single book is missing"...that is how much I love my books.

When I was paired with Jyothi from Pages this week,  went through her blog...it is not only about food, Jyothi has dedicated major part of her blog reviewing books.when I went through the crazy collection of book reviews, I felt so guilty...I realized that I haven't read a single book after I started my blog....I have been so unfair to my first true passion.I did not waste any time ,I had a backlog of novels I wanted to read...got hold of one book which I had got 6 years back ,very old novel...but I always wanted to read it- To Kill A Mockingbird written by Harper Lee

I would like to thank Jyothi, not only for the recipe...but also for rekindling my love towards books. I am half way through my novel and I am enjoying it with my Creamy choco biscuit trifle.


Recipe source:-Pages
Ingredients
Print this recipe
  • 300ml Fresh Cream
  • 1/4 cup Icing Sugar (adjust to taste)
  • 1/4 cup Chocolate chips or grated chocolate
  • 200g Chocolate Chip biscuits/cookies
  • glazed cherries for decoration
For Ganache
  • 100ml Fresh cream
  • 100g Chocolate ,roughly chopped
  • 1tsp Oil


Method
  1. Coarsely crush the chocolate chip cookies/biscuits in a ziploc bag using a rolling pin..Keep aside
  2. Whip fresh cream with icing sugar till its stiff. Keep in the fridge till further use.
  3. For ganache:- roughly chop the chocolate and place in a small bowl along with oil .Heat cream in a saucepan on low flame.When the cream comes to a simmer ,pour over the chopped chocolate. Cover and let stand for few minutes.Mix till you get a smooth sauce.Keep aside to cool.
  4. Now arrange the trifles in glasses or any bowl of your choice. Layer it with the crushed cookies/biscuits,then the second layer with whipped cream(I used an icing bag),third layer- chocolate chips or grated chocolate.Repeat the layering- cookies/biscuits and then cream.The final layer - Ganache.
  5. Top with halved cherries.
  6. Keep in the fridge for a day before serving, this helps to moisten the crushed biscuits/cookies.
Sending this post to Radhika's Tickling palates

Comments

Post a Comment

Popular posts from this blog

Chocolate Truffles with Kahlua - Project Lavonne

Image
I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...
Read more

Raspberry Freezer Jam

Image
 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...
Read more

Roasted Beets

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...
Read more