About 2 dozen mini Twix bars, coarsely chopped, divided
2 cups milk, divided
3 tbsp. cornstarch
1 tsp. vanilla extract
Pinch of salt
½ cup sugar
3 tbsp. water
6 tbsp. sugar
2½ tbsp. cornstarch
Pinch of salt
2 cups milk
1 tsp. vanilla extract
1½ oz. unsweetened chocolate, finely chopped
¾ cup chilled heavy cream
2 tbsp. confectioners' sugar
Instructions
Cover the bottom of small serving cups with a single layer of
chopped Twix pieces. Set aside. (Note- When you add the layer of
warm pudding over the Twix pieces, they may melt slightly. If this
bothers you, feel free to freeze the Twix pieces to prevent it.)
To make the caramel pudding, combine ¼ cup of the milk in a
small bowl with the cornstarch and salt. Whisk until smooth and
set aside. Warm the remaining 1¾ cups milk in a liquid measuring
cup briefly in the microwave; set aside. In a medium saucepan,
combine the sugar and water and bring to a boil. Continue to cook
over medium-high heat without stirring, watching very carefully,
until the mixture reaches a deep amber color. Remove the mixture
from the heat. Pour the heated milk in a very slow, steady stream
down the side of the saucepan, whisking constantly.
The mixture will bubble and it may seize. Return the pan to the
heat and if the sugar seized, continue to heat over medium heat,
stirring frequently, until the caramel has smoothed out again.
Bring the mixture to a simmer, lower the heat, and let simmer for
about 10 minutes, until the mixture thickens slightly.
Whisk in the cornstarch-milk mixture and continue to cook,
stirring constantly, until the mixture bubbles up and thickens,
about 1 minute. Remove from the heat and spoon a layer of the
pudding over the Twix pieces. Cover with plastic wrap directly on
the surface of the caramel pudding to prevent a skin from forming.
Transfer to the refrigerator to chill at least 30 minutes.
To make the chocolate pudding, combine the sugar, cornstarch,
and salt in a small bowl. Pour the milk and vanilla into a small
saucepan and heat over medium-high heat until warmed through
and almost simmering. Stir in the chopped chocolate and whisk
until completely melted and smooth. Pour about half of the
chocolate mixture into the bowl with the sugar mixture, whisking
until smooth. Return the mixture to the saucepan and continue to
cook, stirring frequently, until the pudding bubbles and thickens.
Remove from the heat.
Remove the plastic wrap from the partially assembled trifles and
spoon a layer of chocolate pudding over the caramel pudding in
each cup. Replace the plastic wrap on the surface of the chocolate
pudding to prevent a skin from forming. Transfer to the
refrigerator to chill and set, at least 30 minutes.
Remove the plastic wrap from the chocolate pudding and layer
once more with chopped Twix pieces, reserving a small amount for
topping. To make the whipped cream, place the heavy cream and
confectioners’ sugar in the bowl of a mixer fitted with the whisk
attachment. Whip on medium-high speed until medium-stiff peaks
form. Top each trifle with a dollop of the whipped cream, and
finish with a few pieces of chopped Twix. Chill until ready to serve.
Originally Submitted
12/22/2012
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