Good Mood Recipe

Triple Chocolate Trifle

Dark, milk and white layers
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Triple Chocolate Trifle

Triple Chocolate Trifle - A Layer by layer treat

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Health Score:
4,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Calories:
436
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie436 kcal(21 %)
Protein12 g(12 %)
Fat16 g(14 %)
Carbohydrates60 g(40 %)
Sugar added20 g(80 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.3 μg(7 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin3 mg(25 %)
Vitamin B₆0.1 mg(7 %)
Folate46 μg(15 %)
Pantothenic acid1.3 mg(22 %)
Biotin17.2 μg(38 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C3 mg(3 %)
Potassium518 mg(13 %)
Calcium247 mg(25 %)
Magnesium53 mg(18 %)
Iron3.3 mg(22 %)
Iodine23 μg(12 %)
Zinc1.8 mg(23 %)
Saturated fatty acids8.6 g
Uric acid2 mg
Cholesterol172 mg

Ingredients

for
4
Ingredients
3 eggs
600 milliliters
4 tablespoons cornstarch
40 grams Dark chocolate (70% cocoa)
1 tablespoon Orange liqueur
4 tablespoons sugar (80 grams)
40 grams white Chocolate
40 grams Milk chocolate
For garnish
4 Chocolate curl
How healthy are the main ingredients?
sugarChocolateegg

Preparation steps

1.

For the dark chocolate cream, separate 1 egg. Beat egg yolk until smooth with 40 ml (approximately 1/6 cup) of milk and 1 ½ tablespoons cornstarch. Chop dark chocolate coarsely and bring to boil in a pot with 160 ml (approximately 2/3 cup) milk, liqueur and 1 tablespoon sugar. Take milk from the heat and stir in cornstarch mixture. Beat egg white until stiff and fold in. Distribute cream into 4 glasses and chill for 1 hour in the refrigerator.

2.

For the white chocolate cream, separate another egg. Beat egg yolk until smooth with 40 ml (approximately 1/6 cup) of milk and 1 ½ tablespoons cornstarch. Chop white chocolate coarsely and bring to boil in a pot with 160 ml (approximately 2/3 cup) of milk and 1 tablespoon sugar. Take milk from the heat and stir in cornstarch mixture. Beat egg white until stiff and fold in. Spread cream on the dark chocolate cream and chill for a further 1 hour in the refrigerator.

3.

Meanwhile, separate the third egg for the milk chocolate cream. Beat egg yolk until smooth with 40 ml (approximately 1/6 cup) of milk and remaining cornstarch. Chop milk chocolate coarsely and bring to boil in a pot with the remaining milk and remaining sugar. Take milk from the heat and stir in cornstarch mixture. Beat egg white until stiff and fold in. Spread cream on the white chocolate cream and chill for 1 hour in the refrigerator.

4.

Before serving, garnish with chocolate curls if desired.