Chocolate-Pomegranate Trifle

Ingredients

• 1 box white cake mix
• 4 tsp Amoretti® Pomegranate Artisan Flavor

• ¼ cup water
• 1½ tbsp Amoretti® Pomegranate Artisan Flavor
• 1 tbsp Amoretti® Blue Agave Nectar Clear

• 1 cup whole milk
• ¼ cup heavy cream
• 3 egg yolks
• ¼ cup sugar

• 1¼ tsp gelatin
• 2 tbsp water
• 1 cup milk chocolate
• 1¾ cups whipped cream
• 1 cup basic custard (warm)

• 4 tsp Amoretti® Pomegranate Artisan Flavor
• 1 tbsp Amoretti® Blue Agave Nectar Clear
• ⅓ cup water
• 1 tsp gelatin
• 1 tbsp water

Directions

1. Mix cake according to directions, and bake in a rectangular pan.
2. Pour half the batter into the pan. Using a teaspoon, drip a line of Pomegranate Artisan from one edge to the other all the way down the pan, going back and forth to cover the mix.
3. Pour the remaining batter into the pan and repeat with the Pomegranate Artisan.
4. Using a toothpick, drag a line from the top edge of the cake pan, to the bottom edge and back up, until you have reached the outer edge of the pan. This will make a pretty design in the batter.
5. Bake cake and cool as directed on box.

6. Whisk all ingredients together and set aside.

7. Heat milk and cream.
8. Combine sugar and yolks. Temper into milk/cream and cook to coat back of spoon or to 179°F.
9. Use 1 cup of this basic custard for the mousse in this recipe.
10. This can be made ahead, covered and chilled.
11. If made ahead, re-heat slowly in microwave or on a double-boiler.

12. Bloom gelatin in water.
13. Whip cream to very soft peaks. (Over-whipped cream will give the mousse a grainy texture.) Set aside.
14. Pour hot custard onto milk chocolate and let sit without stirring for a few minutes.
15. Melt bloomed gelatin in microwave for about 20 sec. Be careful not to boil it. Just melt it. You may want to melt it 10 seconds at a time, checking it to make sure it is melted.
16. Whisk chocolate and custard to fully combine. Add melted gelatin and continue to mix.
17. Cool in an ice bath for a few minutes before folding in the whipped cream.
18. Be very gentle when folding in the cream, in order to retain the light texture of the mousse.

19. Cut circles into the cake to match the size of the cup, bowl or glass you will use.
20. Lay one circle in the bottom.
21. Brush some of the artisan pomegranate syrup onto the cake, being careful not to spatter the syrup onto the sides of the glass.
22. Using a piping bag or small teaspoon, pour some of the mousse onto the cake circle.
23. Place another cake circle onto the mousse and soak it with the soaking syrup.
24. Add another layer of mousse, and then chill the glass before adding the pomegranate gelée.

25. Bloom gelatin in 1 tablespoon water.
26. Warm in microwave about 20 seconds.
27. Melt the gelatin in the microwave once it is bloomed (only about 10 seconds). Check to make sure it is completely melted.
28. Add to the warmed pomegranate syrup mixture.
29. Pour onto chilled chocolate mousse.
30. Chill for at least an hour before serving. Top with whipped cream and chocolate garnish or pomegranate seeds.