Double Chocolate & Caramel Turtle Trifle

Double the chocolate, double the great factor! Trifles are one of my favorite desserts to serve to a large group of guests after an already satisfying meal.

Trifles without doubt always get the appropriate appreciation to the baker as they are 'eye candy'. This multi-layer dessert promises textures and an assortment of flavors that all make you want to close your eyes with each bite and savor.

My favorite as the hostess is to hear the tapping of spoons as everyone tries to scrape the last little bits of ooey gooey goodness off the sides of the glass.

This Double Chocolate Caramel Pecan Turtle trifle is a composition of brownies, caramel sauce, hot fudge sauce, pecans and real whipping cream. Now that is good!

What is the history of trifle? This dessert dates back to 1654, and it's rustic beginnings were basically a sweeter bread with some sherry wine poured on it. Trifle evolved, and fruit was incorporated to the mix. In the 1890's a gentleman name of Theodore Francis Garrett produced eight volumes of recipes, and in these there were recipes for 16 different trifles. Trifles are very English dishes, and the Queen of Trifles had lady fingers and sponge cake. More traditional sponge cakes today have liquors, whipping cream, fruits, and mousse or pudding. All these are delightfully layered, and the cakes are soaked in the liquors. Of course for those that want a non-alcoholic version various juices are used to moisten the spongecake chunks.

The most current trifles are now using ingredients that are very popular in today's world. We now are seeing more and more home chefs experimenting with flavors and sharing their family favorites.

You can find the complete ingredients, instructions and inspiration for the recipe featured today from 'The Slow Roasted Italian' website below.