Chocolate & Chorizo Trifle

Chocolate & Chorizo Trifle

Jade Garcia – Ivy Tech- East Chicago Campus – 2013 Chorizo Contest

Prep Time: 25 min.
Start to Finish: 45 min.
12 Servings

INGREDIENTS:

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 2 large eggs
  • 1 cup milk
  • ¼ cup vegetable oil
  • ¼ cup honey
  • ½ cup cooked El Popular Original Chorizo

INSTRUCTIONS:

  1. In a bowl combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Add chorizo. Pour into greased 9 inch square baking pan.
  2. Bake at 400 degrees for 20-25 minutes

Chocolate Mousse

Yield 4 cups

  1. 3 sq. (3 oz.) unsweetened chocolate
  2. 1/3 cup water
  3. ¾ cup sugar
  4. 1/8 tsp. salt
  5. 3 egg yolks
  6. 1 tsp. vanilla
  7. 2 cup heavy whipping cream

INSTRUCTIONS:

  1. In sauce pan, place chocolate and water. Stir over low heat until blended. Add sugar & salt. Simmer 3 minutes, stirring constantly. Remove from heat. In a bowl, beat egg yolks, stir in chocolate mixture (stir constantly). Add vanilla and cool to room temp. Beat heavy cream in bowl. Fold into cooled chocolate mixture gently. Refrigerate until cool.

Fresh whipped cream

Yield 4 cups

  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 1 tsp. vanilla extract

INSTRUCTIONS:

  1. Beat heavy cream & sugar until soft peaks form. Add vanilla until blended.

To assemble trifle:

Cut honey corn bread into 1inch squares. Add one layer of chocolate mousse, next honey corn bread, then chocolate mousse. Top with fresh whipped cream.  Garnish with chorizo crumble.

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