Saturday, January 11, 2014

Typical Dutch: Pepernoten Trifle

I don't make desserts often. This is not because I don't like them, but because it is too much work to prepare them after the main course for me. I simply don't have the energy. But ever since we are cooking for mostly 2 days, sometimes on the 2nd day, when we only have to warm our meal from the previous day, we make dessert. Nick got 2 huge bags of pepernoten from work, but we didn't have that much. So we still have plenty left. They are very seasonal here, because of the Sinterklaas celebration, but they keep long. I am going to use them in baking recipes and I used them for this dessert. If they are out of season, you can use speculaas biscuits. Gingerbread biscuits will work too. It is based on the English trifle but with typical Dutch ingredients. The original recipe is from Femme Magazine.

Pepernoten trifle: (serves 2)
- 90 gr pepernoten
- 1 box of klop klop (a light whipped cream)
- 125 ml whipped cream
- 50 gr dark chocolate
- 80 ml milk

Heat the whipped cream in a pan until boiling point. Remove from heat and stir in the pieces of chocolate. Keep stirring until the chocolate melted and is mixed well with the cream. Place in the fridge for 2.5 hours.

Crumble the pepernoten. You can do this in a plastic bag and a rolling pin, but we just used the food processor. Mix milk and klop klop and keep going until beaten stiff.

Get two glasses and start with the layers. Starts with the crumbled pepernoten, then 2 tbsp of klop klop mixture, then 2 tbsp of chocolate ganache. repeat this once more. Place another tbsp of klop klop on top and top with some whole pepernoten to finish.

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