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by Top Chef
The well-known and loved story of Betsy Ross sewing the first Stars & Stripes is tightly woven into the colorful fabric of America's rich hi
These individual chocolate creme trifles layer pound cake, chocolate creme made with American Heritage Chocolate, and whipped cream on top.
Submitted by Alyssa from www.whatscookinglove.com
Combine the chocolate and heavy cream in a medium sized sauce pan over medium heat and slowly bring the mixture to a simmer, stirring continuously. When it begins to simmer, add the sugar and stir to combine.
Add the eggs by tempering them. In a small bowl whisk the egg yolks together until well combined. Whisk one tablespoon of the hot cream mixture into the eggs mixture. Slowly whisk three more tablespoons into the egg yolks, whisking in one tablespoon at a time. Then add the egg mixture into the cream mixture and boil the mixture for 1-2 minutes.
Take the cream off the heat and let cool. Once it is cooled, refrigerate the cream for at least an hour or until thickened.
To make a larger trifle, double the recipe.
To make individual trifles, place about 10 cubes of pound cake in the bottom of the cup, then place a layer of chocolate cream on top of the pound cake. Then add a layer of whipped cream on top. This makes 6-8 individual trifles. If desired, top with grated chocolate.
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