Death by Chocolate Trifle Question

[ChefPaulaB]

I know that I am making this easy trifle way too complicated, but I have never made it and am doing it for a lunch show today, so want to be sure I look like I know what I'm doing! I have seen 2 different versions of this recipe, one calls for one chocolate bar and the other calls for 3 heath bars. How do you crush it for the layers. Will the rotary grinder work on a heath bar or do I need to smash it with something? I should've just bought the ones that are already crushed, but was thinking that I could demo the rotary grinder for something other than cheese for a change. Will it work? And should I make the pudding up ahead of time (before I go to the show) since I will be doing this at a business with no fridge? And do you do the cool whip with the easy accent decorator or just scoop it in? So many questions! Sorry! and TIA!

 

[myinnerchef]

A Heath bar is a hard toffee, so I don't think the rotary grater would make crushed pieces, more like shavings if it works at all. I would recommend using the flat side of the meat tenderizer to crush the candy. It should shatter easily with just a little pressure. Use a sheet of plastic wrap over the candy to keep it from sticking.

 

[ChefPaulaB]

A Heath bar is a hard toffee, so I don't think the rotary grater would make crushed pieces, more like shavings if it works at all. I would recommend using the flat side of the meat tenderizer to crush the candy. It should shatter easily with just a little pressure. Use a sheet of plastic wrap over the candy to keep it from sticking.

That's kind of what I was thinking too... I just read another recipe that called for crushed heath bars and it said to use the food chopper, but that doesn't sound like a good plan either because of the hardness of the toffee... I might try to crush some before I leave and see what works best and then just demo the one bar for the demo... They don't need to watch me smash 3 candy bars! Right?

 

[BethCooks4U]

That's kind of what I was thinking too... I just read another recipe that called for crushed heath bars and it said to use the food chopper, but that doesn't sound like a good plan either because of the hardness of the toffee... I might try to crush some before I leave and see what works best and then just demo the one bar for the demo... They don't need to watch me smash 3 candy bars! Right?

Right. Bring the crushed ones in a prep bowl - shows another product. I've made the trifle with the dark chocolate and it was very good, very rich. I think I would prefer the toffee though.

 

[babyicebean]

Anyone have this recpie please?

 

[kcjodih]

Paula, sorry I didn't see this thread in time. I make the Death by Chocolate Trifle all the time and I use Skor bars (don't have Heath here) but they're thin, chocolate covered hard toffee bars. I use the crinkle cutter and it works WONDERFULLY!! I use it for all three bars and it only takes a minute (and shows another product).

As for the whipped topping, I spoon/scoop it for the first half and then if it's at home I do the same for the top layer/second half. If it's at a show I'll use the EAD - again just to show another product.

 

[LeanneB.]

Anyone have this recpie please?

I would like this recipe too. It sounds wonderful!

 

[kcjodih]

Death by Chocolate
INGREDIENTS
1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee
DIRECTIONS
Prepare brownies according to package directions. Let cool.
Mix pudding according to package directions.
In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
Refrigerate. Best if made the day before you serve it