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 dulce de leche and chocolate cookie trifle trifle brings that combination to a highly decadent level that calls you to indulge, sit back and ponder the majesty of simple things like chocolate and milk.
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.
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.
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.
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.
Chill the dulce de leche and chocolate cookie trifle for at least an hour before serving.
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.