Ingredients
150ML (1/2 CUP + 2 TBSP) MILK
400G COCOA BISCUITS
FOR THE CREAM
500ML (2 CUPS) MILK
40G (3 TBSP) SUGAR
3 EGG YOLKS
1/2 TBSP CORNSTARCH
1 TSP VANILLA EXTRACT
200ML (3/4 CUP + 2 TBSP) LIQUID CREAM
CHOCOLATE CHIPS
FOR THE GLAZE
150G (1 CUP) DARK CHOCOLATE
60G (1/4 CUP) BUTTER
How to Make No-Bake Chocolate Layered Icebox Trifle
Step 1
In a pot, warm the milk and sugar, whisking to combine.
Step 2
In a bowl, whisk egg yolks, cornstarch, vanilla extract, and a little of the warm milk mixture.
Step 3
Pour the egg mixture back into the pot. Cook over medium heat, whisking until thickened. Let cool slightly.
Step 4
In a separate bowl, whip the liquid cream to soft peaks. Fold it into the cooled custard until smooth.
Step 5
Quickly dip cocoa biscuits into milk. Line the bottom of a baking dish with a layer.
Step 6
Spread a layer of custard cream, sprinkle with chocolate chips.
Add 2 more biscuit-cream layers, finishing with cream on top. Chill for 60 minutes.
Step 7
Microwave dark chocolate and butter for 2 minutes. Stir until smooth.
Step 8
Pour glaze over the chilled cake. Chill an additional 15 minutes before serving.
