This Cookie Dough Trifle has cookie dough, chocolate custard and fresh cream layers.
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Trifle
How have I never posted a trifle recipe before? I can only apologise and hope that this completely epic cookie dough trifle makes up for it.
So, you have probably noticed that this isn’t a traditional trifle. Normally a traditional trifle has a sponge finger base, jelly layer, custard and cream as well as fruit element.
This cookie dough trifle has a couple of traditional layers. It has a cookie dough layer and is topped with chocolate custard and fresh cream.
Cookie Dough
So, for the cookie dough, I used my Chocolate Chip Cookie recipe. I doubled the recipe, so I had enough cookie dough for the trifle and removed the eggs.
Because we are eating the cookie dough raw, you do need to bake the flour before adding it to the cookie dough mixture. This just ensures that any bacteria is killed off and it is safe to eat raw.
I removed the eggs from the cookie dough recipe as well. Again, because the cookie dough is raw, we don’t want to end up sick because we have eaten raw eggs.
I used milk and white chocolate chips in the cookie dough as this is what I had in the house at the time. You could use milk, white, dark or a combination of all three in the cookie dough, it is completely up to you.
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Chocolate Custard
I ummed and ahhed about what flavour to make the custard in this recipe and in the end, I decided to go with chocolate custard. I thought it just worked better with the chocolate chips in the cookie dough.
For the custard, I did cheat slightly and used a shop-bought custard. To make it chocolatey I added the custard to a large saucepan with some chocolate chips and warmed until the chocolate chips melted, and I got chocolate custard.
Fresh Cream
For the fresh cream layer, you need to use double cream or extra thick cream. You need to whip the double cream until it forms stiff peaks. This can take a few minutes but stick with it.
You can also add 1 tbsp of icing sugar to the double cream before you whip it up if you wanted to sweeten the cream slightly.
Putting it all together
I did two layers of cookie dough and kept some for the decoration on top. I split the cookie dough into three even amounts and pressed the first third of the cookie dough into the bottom of my trifle bowl.
You can make the trifle layers in any order you fancy. I went with the custard next and added half the chocolate custard to the top of the cookie dough. Remember and spread and smooth it out before adding half of the double cream.
Repeat until you have used up all your ingredients and have a lovely, layered trifle.
To decorate the top, I rolled the last third of the cookie dough into individual balls to decorate the top and sprinkled over some chopped-up chocolate chunks.
Alternatives
I used white and milk chocolate chips in the cookie dough but you can use all of one kind or a mixture of chocolate chips.
If you prefer you don’t need to melt the chocolate into the custard if you just want to use vanilla custard instead.
Equipment
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Cookie Dough Trifle
Ingredients
For the Cookie Dough
- 200 g Plain Flour
- 200 g Unsalted Butter
- 200 g Light Brown Sugar
- 100 g White Granulated Sugar
- 1 tsp Vanilla Extract
- 350 g Chocolate Chips
- 10-15 ml Whole Milk
For the Chocolate Custard
- 500 ml Ready to Serve Custard
- 100 g Chocolate
For the Whipped Cream
- 600 ml Double Cream
- 2 tbsp Icing Sugar (optional)
Decoration
- 100 g Chocolate
Instructions
To Make The Cookie Dough
- Preheat the oven to 180C (160CFan) and line a baking tray with baking parchment.
- Spread the flour out on the baking tray and bake in the oven for 5 minutes
- Leave to cool before making your cookie dough.
- In a large bowl cream together the butter and sugar until pale in colour and fluffy.
- Add in the flour, vanilla and chocolate chips and mix again. At this point, the mixture should be very dry and not combined.
- Add 5ml of whole milk and mix again. Repeat until the mixture becomes a dough and leave to one side.
To Make the Chocolate Custard
- Add the custard and milk chocolate to a large saucepan.
- Heat on a low/medium heat stirring continuously until the chocolate has melted and combined with the custard. Leave to one side.
To Make the Whipped Cream
- Whisk the double cream in a large bowl until it forms stiff peaks. Add 2 tbsp of icing sugar to the double cream before whisking if you want sweetened double cream. Leave to one side.
Putting it All Together
- Split the cookie dough into three equal amounts. Press the first third of cookie dough into the bottom of your trifle bowl.
- Add half the chocolate custard on top of the cookie dough and smooth. Add the double cream on top and smooth.
- Add the second amount of cookie dough on top of the double cream followed by the remaining custard and then the remaining cream.
- Roll the remaining cookie dough into equal-sized balls and add to the top of the trifle. Cut up your chocolate and sprinkle over the top.
Notes
- This Cookie Dough trifle will last 3 days in the fridge, although is best served fresh.
