Black Forest Trifle
For those who love chocolate, a Black Forest trifle is a great alternative to the traditional with it’s chocolate custard and chocolate sponge. Trifle is quite traditional in the UK and NZ for a Christmas dessert but I wanted to jazz it up a bit for our Christmas lunch. No need to save this recipe though for next year, it’s perfect for a family Sunday lunch or if you are taking a dessert along for a pot luck dinner. Do you have pot luck dinners or bring a plate where you live? I wasn’t really familiar with it before I came to NZ but really love the concept of everyone contributing to a dinner gathering rather than the one person doing all the work. Maybe it is because here at the beach we get together most weekends with friends and it’s not such a big chore if everyone brings something along.
- 400g chocolate sponge (or use 1/2 of my recipe for black Doris plum mousse cake)
- 400g jar or tin of cherries
- 3 tbsp vodka or kirsch (optional)
- 50g 70% chocolate
- 1/2 litre of Custard
- 300ml whipping cream
- Cut the sponge into squares and place into a glass serving bowl.
- Strain the liquid off the cherries, reserve half and add the vodka/kirsch to the liquid.
- Distribute the cherries over the chocolate sponge in the bowl then drizzle the liquid over the top, ensuring all of the sponge is soaked.
- Melt the chocolate and warm the custard.
- Stir the chocolate into the custard until all combined. If it starts to set before combined just warm it up again.
- Pour the chocolate custard over the cherries and sponge.
- Once the custard is cold, whip the cream to soft peak and pour over the chocolate custard.
- Grate some chocolate over the top for decoration and chill in the fridge till ready to serve.
- Holds for 2 days.