New Year’s White Chocolate Popping Trifle recipe

Recipe for a White Chocolate Popping Trifle – a divine after-dinner treat

Ingredients

White Chocolate Mousse:
40g Milk
40g Cream
190g Premium White Chocolate
4g Gelatin Leaves
220g Cream

Spiced Caramelised Pears:
6 Pears, peeled and cut into cubes
300g Sugar
1 Vanilla Pod
1 Cinnamon Stick
1 Star Anise

Ginger Crumble:
100g Flour
100g Ground Almonds
100g Room Temperature Salted Butter
100g Sugar
15g Ginger Powder

Dark Chocolate Ganache:
250g Premium Dark Chocolate
250g Cream

How to

White Chocolate Mousse:
Bring the milk and the first amount of cream to the boil and remove from the heat.

Hydrate the gelatin, when ready, dissolve into hot liquid.

Pour hot liquid over chocolate to form a smooth mass. Allow to cool slightly.

Lastly, whip the cream to soft peaks and fold into chocolate mixture.

Set aside in fridge to set.

Spiced Caramelised Pears:
Make dry caramel with the sugar by gradually melting it in a pot until desired caramel is reached.

Add the rest of the ingredients, stirring with a spatula.

Cook for 2mins or until pears are el dente.

Strain pears and remove spices.

Allow to chill.

Ginger Crumble:
Combine all ingredients into one mass.

Bake at 180°C for 10mins.

Allow to cool and blend in food processor until sandy consistency.

Dark Chocolate Ganache:
Bring cream to the boil and pour over chocolate.

Stir until smooth consistency.

Set aside until set at room temperature (can take up to 3 hours).

Assembly:
Place cooled caramelized pears in the base of the glass.

Pipe white chocolate mousse above the pears along the side of the glass, leaving the centre open.

Place a few popping candies in the centre.

Pipe chocolate ganache on top of popping candy in centre, then enclose with mousse.

Place ginger crumble on top of the mousse.

Decorate with chocolate garnish or desired décor.

Recipe provided by Arno Ralph, a member of the Culinary Team South Africa. For more information on Culinary Team SA, log on to their website or join their Facebook page

Recipe ID 30764

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