• A Post-Meal Treat Tailor-Made for Holiday Parties
The festive nature of the holiday
season is on display in many places
throughout the month of December,
and that includes private homes.
Gatherings with family and friends fi ll
celebrants’ social schedules throughout the
holiday season and present various opportunities
to catch up with loved ones in a
fun, warm and welcoming setting.
Gatherings undoubtedly make the holiday
season more special, and food plays an
important role during this festive time of
year. Dessert might not be on the menu
year-round, but a tasty post-meal treat
certainly makes for a fi tting ending to a
holiday meal with loved ones. With that
in mind, hosts can whip up this recipe for
“Chocolate Pudding and Mixed Berry
Trifl e” courtesy of Lines+Angles.
Chocolate Pudding
and Mixed Berry Trifl e
Makes 8 servings
1 1/2 cups sugar
1 1/3 cups all-purpose fl our
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cups strong brewed coff ee
3/4 cups buttermilk
6 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened
cocoa powder
1/8 teaspoon salt
1 1/2 cups whole milk
1/2 cup heavy cream
2/3 cup good-quality milk chocolate,
chopped
1 teaspoon vanilla extract
•
6 cups fresh raspberries
6 cups fresh blueberries
milk chocolate,
shavings for garnish
1. For the cake: In a large bowl, sift together
the fi rst 6 ingredients. Add the coff ee, buttermilk,
eggs, oil, and vanilla and mix until just
combined. Transfer the batter to a parchment
lined baking pan. Bake at 325 F for 25
to 30 minutes, until a toothpick inserted into
the cake comes out clean. Cool and then cut
the cake into 2-inch pieces.
2. For the chocolate pudding: Whisk together
the sugar, cornstarch, cocoa powder, and salt
in a large saucepan. Gradually whisk in milk
and cream. Bring to a boil over moderate heat,
whisking constantly. Boil until mixture thickens,
about 2 minutes - it will get thick very
quickly. Remove from heat and whisk in chocolate
and vanilla quickly. Continue whisking
until smooth. Transfer to a bowl and chill,
placing a piece of plastic wrap directly on the
pudding to prevent a skin from forming. Chill
until cold, at least 2 hours.
3. To assemble the trifl e: Get out eight small
serving cups (approximately 8 ounces). Place
cake pieces, a bit of raspberries and blueberries
at the bottom of each serving cup. Spoon
chocolate pudding on top, spreading it into
any spaces in the cake layer and smoothing
the top so it is as fl at as possible. Continue
with the second layer of cake pieces, berries
and pudding. For the third top layer, sprinkle
only pieces of cake and berries and then garnish
with shaved milk chocolate. •
Edition 813 Holiday Magic 2025 www.ALLISLANDMEDIA.com 10024099