Dulce de leche and chocolate cookie trifle

Dulce de leche and chocolate cookie trifle

If there’s a drink that always brings back memories of childhood, milk and chocolate has to be on the top of the list. This trifle brings that combination to a whole new level. The layers are made of crushed chocolate sandwich cookies and dulce de leche. The dulce de leche layers are prepared in two ways — one, with cocoa powder; the other, with cream cheese. The cream cheese adds a salty undertone that cuts down the sweetness of the dulce de leche to make it less cloying. And, to lighten the texture and give the dulce de leche a custard-like consistency, milk is added.

You can use four shot glasses if you prefer smaller servings. Or use two wineglasses or tumblers to make two very generous servings. If you opt for shot glasses, you might have to use piping bags to create the dulce de leche layers. If you go for large wide-mouthed glasses, you can drop the dulce de leche into the glasses using teaspoons.

Dulce de leche and chocolate cookie trifle

Recipe: Dulce de leche and chocolate cookie trifle

Ingredients

  • about 1/2 c. of crushed choco sandwich cookies (eg., Oreo, Cream-O, Hi-ro…)
  • 3/4 c. of dulce de leche, at room temperature
  • 1/2 c. of cream cheese, softened
  • 2 tbsps. of cocoa powder
  • 10 to 12 tbsps. of milk (see notes below)

Instructions

  1. Stir together 1/2 c. of dulce de leche with the cream cheese and 6 tbsps. of milk. If the mixture is too thick, add more milk, no more than a tablespoonful at a time until the mixture reaches a custard-like consistency.
  2. Stir the cocoa powder and 2 tbsps. of milk into the remaining 1/4 c. of dulce de leche. Again, if too thick, add more milk.
  3. Cover the bottom of the glasses with crushed cookies. Top with a layer of the dulce de leche-cream cheese mixture. Follow with another layer of cookies, then the dulce de leche-cocoa mixture, another layer of cookies and a final layer of the dulce de leche-cream cheese mixture. Sprinkle with more crushed cookies on top.
  4. Chill for at least an hour before serving.
Dulce de leche and chocolate cookie trifle

Quick notes

I used skim milk, the pour and drink kind. You can use full cream milk or even whipped cream. I do not recommend evaporated milk or buttermilk.

Preparation time: 10 minute(s)

Number of servings (yield): 2

  • richard

    magnolia choclait in the old glass bottle ice cold from the fridge (with some of the choco settling at the bottom) with the top you slowly tore off and the paper cover you slowly pulled the tab to open and drink the goodness preferably with hot pandesal from JBB pasong tamo (soft top and crunchy bottom) plus the requisite butter…..thanks Pa for the good food and memories

    • http://casaveneracion.com/ Connie Veneracion

      Aha! Magnolia chocolait in glass bottle — Kindergarten days… :D

  • crisma

    Here you go again, Connie… one great temptation again. hehehe ;) This is the kind of “death by chocolate” that I will pursue with madness.

    • http://casaveneracion.com/ Connie Veneracion

      It was one of those nights… Too lazy to cook but very much inspired to make dessert. :D

      • crisma

        And then sometimes, dessert would be enough, right? Because it satisfies the “feel-good” hormones and feelings in you. It may have more calories, hehehe…. that’s what “inspired desserts” are made of, di ba?

        Gusto ko ulit yung angle ng last picture.

        • http://casaveneracion.com/ Connie Veneracion

          Confession: the night we had this dessert, we didn’t have dinner, just dessert hahahaha

          • crisma

            Parang ganito : Speedy: ” Honey, what’s for dinner?” Connie: ” Just dessert. hahaha!” ;)

          • http://casaveneracion.com/ Connie Veneracion

            And he replies with a BIG BIG smile hahahaha

  • Lissa

    Good day, Ms. Connie! Pardon my ignorance, but do you include the filling of the choco sandwich cookies? Thanks po.

    • http://casaveneracion.com/ Connie Veneracion

      Yes. :)