Ingredients
Pack of 4 Hot Cross buns (I used salted caramel ones)
600ml double cream
Chocolate chips
Butterscotch Sauce:
120ml double cream
200g brown sugar
80g butter
Pinch of sea salt
Dark Chocolate Custard:
900g custard
200g dark chocolate
Method
Slice the hot cross buns in half and place in the bottom of a trifle dish. I like to press the up the sides too so you can see them at the bottom through the glass.
For the butterscotch sauce, in a saucepan on a low heat, add the brown sugar, double cream, sea salt and butter and mix until melted. Allow to simmer for 3-4 minutes to thicken and then remove for heat and allow to completely cool.
For the dark chocolate custard, place the custard into another saucepan on a medium heat and let it bubble. Once hot, add in the dark chocolate and mix until melted. Set aside to cool.
Using a mixer, add your double cream and mix until it starts to thicken, creating peaks.
Once everything has cooled, we can assemble the trifle. Pour the butterscotch sauce over the hot cross buns, keeping some aside for the top of the trifle.
Then spoon the dark chocolate on top and sprinkle with chocolate chips. Finally top with double cream. I like to finish mine with half a hot cross bun on top for decoration and a drizzle of butterscotch sauce.
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