Black and White Oreo Trifle

My original intent for this was that it be a pie - somewhere along the lines of a French Chocolate Silk on steroids and Oreos. Somehow though chocolate liqueur snuck into the mix. Not necessarily a bad thing - in reality - just the opposite - if taste and texture were the only considerations. But it did cause some issues with structural integrity. That might actually be seen as a larger metaphor for something - if you think about it real hard.

So I put the word out - and got this awesome idea from my friend Jackie. So it's a trifle - which I think is brilliant. Kept all the fabulous flavors and textures from the original disaster pie. Mmmm - and it's better than it looks. Sure it makes a mess - but who cares?!? All will be forgiven when you get the first taste. Only trick - keep your 'layers' at room temperature until it's assembled, then stash the trifle dish in the fridge for at least 12 hours.

25 Oreos
½ stick butter

2 8 oz pkg cream cheese, room temperature
1 cup sugar
1/2 cup chocolate liqueur

6 Tbl cocoa
2/3 cup flour
2 cups whole milk
2 cups sugar
6 egg yolks
2 Tbl butter
2 tsp vanilla

2 cups whipping cream
½ cup sugar
2 tsp vanilla
½ cup chocolate liqueur

1. In the bowl of a food processor, process cookies and 1/2 stick melted butter until reduced to a very fine crumb. Divide the batch in half. Put 1 half in the bottom of a trifle dish, pressing down until it's tightly packed against the bottom of the dishes, and against the bottom 'corners' - resembling a crust. Reserve second half for the next layer.
2. In the bowl of a mixer with the whisk attachment (or by hand if you want a workout!), beat together cream cheese, 1 cup sugar and 1/2 cup of the chocolate liqueur. Divide the batch in half, and spread half carefully on top of the crust in the trifle dish.* Reserve the other half for the second layer.
3. In a medium saucepan, whisk together cocoa, 2 cups sugar, and flour. In a separate bowl, whisk together milk and egg yolks. Add milk/egg mixture to the cocoa/flour mixture and whisk well.
4. Set saucepan over medium heat, and stirring often, bring just to a simmer. Simmer for a minute, or until thick and glossy. This won't take long. Remove from heat and add butter and vanilla. Stir well to incorporate, and set aside to cool. This cools faster if you set the pan in a larger container of ice and stir it well until cool, or if you simply remove it to a cooler plastic container.
5. Back to your mixing bowl - combine the 2 cups whipping cream, vanilla, remaining 1/2 chocolate liqueur and 1/2 cup sugar. Beat on medium speed until stiff peaks form - they'll stay put, but be jiggly.
6. Once the chocolate mixture has cooled, but not 'set', spread 1/2 on top of the cream cheese mixture in the trifle dish. Top this with 1/2 the whipped cream, and repeat. You won't be able to pat down the Oreo layer at this point, just make sure you work each layer to the sides of the dish so they show cleanly and clearly. The middle doesn't matter a speck.
7. Repeat with the cream cheese, chocolate and whipped cream. You can garnish this or not - either form soft peaks in the final whipped cream layer, use another crushed or whole Oreo, or simply a few chocolate curls. This one is Rock Star status.

*For a really pretty presentation, keep the inside of the trifle bowl exceptionally clean by wiping off any smudges with a paper towel. This keeps the layers more crisp and distinct.