Chocolate Chip Cookie Trifle
A playful twist on the classic trifle, this crowd-pleasing dessert layers chunky chocolate chip cookies, silky chocolate pudding and vanilla cream. Hidden throughout are little bites of edible cookie dough for an extra special surprise.
How long will it take?
45 minutes + 4 hours chilling time
What’s the serving size?
Serves 10
What do I need?
For the Edible Cookie Dough Bites
- 75 g plain flour
- 40 g unsalted butter, softened
- 50 g brown sugar
- 1 tbsp milk
- ½ tsp vanilla extract
- Pinch sea salt
- 50 g chocolate chips
For the Chocolate Pudding Layer
- 500 mL full cream milk
- 100 g caster sugar
- 40 g cornflour
- 30 g cocoa powder
- 100 g dark chocolate, finely chopped
- 1 tsp vanilla extract
For the Cream Layer
- 600 mL thickened cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
For the Trifle
- 400 g chocolate chip cookies, roughly broken into chunks
How do I make it?
- Begin by making the Cookie Dough Bites. Preheat oven to 180C. Spread the flour on a baking tray and bake for 8 minutes. Cool completely.
- Beat butter and brown sugar until creamy. Mix in milk, vanilla and salt. Add cooled flour and mix until combined. Fold through chocolate chips. Roll into marble-sized pieces and refrigerate until firm.
- Next prepare the Chocolate Pudding by whisking together sugar, cornflour and cocoa in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring occasionally, until thickened. Remove from heat and stir through the chocolate and vanilla until smooth. Cover the surface and chill until completely cold.
- Whip the cream by whisking cream, icing sugar and vanilla until soft peaks form.
- Assemble the Trifle by scattering one-third of the broken cookies into the base of a large trifle bowl. Top with one-third of the whipped cream, followed by half the chocolate pudding. Dot over a handful of cookie dough bites. Repeat with another layer of cookies, cream, chocolate pudding and cookie dough bites.
- Finish with the remaining cream and garnish with the rest of the cookies.
- Refrigerate for at least 4 hours, or overnight before serving.
TOP TIPS
- Choose the right cookies – crunchy chocolate chip cookies work best as they soften slightly in the trifle while still retaining some texture. Avoid very soft cookies, which can become cakey.
- The chocolate pudding and cookie dough bites can be prepared up to 2 days ahead and stored separately in the fridge.
- Reserve a handful of cookie crumbs and sprinkle them over the top just before serving for extra crunch and texture.
- For neat layers ensure the chocolate pudding is completely chilled before assembling. Warm pudding will melt the cream and blur the layers.
- Store covered in the fridge for up to 3 days.
FESTIVE VARIATIONS
Christmas Cookie Trifle – add ½ tsp mixed spice or cinnamon to the chocolate pudding and garnish with gingerbread biscuits.
Salted Caramel – Drizzle each layer with salted caramel sauce and sprinkle with a pinch of sea salt flakes before serving.
Mint Chocolate – Stir ½ tsp peppermint extract into the cream and decorate with crushed candy canes.
