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Chocolate Hazelnut Spread Trifle with Brioche Croutons

Chocolate Hazelnut Spread Trifle with Brioche Croutons

Ingredients

  • 12 oz.
    Chef's Line® Hazelnut Spread with Cocoa
  • 1 qt.
    Heavy Cream
  • 12 oz.
    Powdered Sugar
  • Garnish
    Hazelnuts, toasted and chopped
  • 4 slices
    Chef's Line Thick-Cut Sliced Brioche Loaf
  • 1 tsp.
    Vanilla
  • As needed
    Clarified Butter

Preparation

  1. Whip heavy cream, adding 8 oz. powdered sugar and 1 tsp. vanilla, to soft peaks.
  2. Fold hazelnut cocoa spread into the heavy cream until well combined, and set aside in cooler.
  3. Dice slices of brioche, removing crust.
  4. In a clean skillet, use clarified butter to toast the brioche cubes, and sprinkle with powdered sugar.
  5. Transfer the chocolate hazelnut mousse to a piping bag.
  6. Choose a serving vessel, preferably clear.
  7. Begin layering brioche croutons and mousse, ending with mousse on top.
  8. Garnish with chopped toasted hazelnuts.

Recipe by Chris Kube, Food Fanatics® Chef, Southern New England
Serves 8