Black Forest Trifle
This has been a family favourite for many years, and it’s a luxurious twist on the classic trifle. Layers of creamy chocolate custard, morello cherries and brandy soaked chocolate muffins come together to create some true dessert magic!
Prep Time: 30 Minutes Serves: 8-10
6 store bought chocolate muffins
1 jar morello cherry jam (We love Barkers of Geraldine)
1/2 cup cherry brandy (or normal brandy)
2 x 450g pots store bought vanilla custard (We love Puhoi Valley), room temperature
250g 50-60% dark chocolate, 200g melted (we use Whittakers)
1tsp vanilla paste or extract
1/4 cup dark cocoa powder
Remove the paper from the muffins, then roughly crumble into the base of a trifle bowl (not crumbling too finely). Spoon and spread 1/2 of the cherry jam over the muffins, then pour the brandy evenly over the top and leave to macerate for 15 minutes.
Scoop the custard into a bowl, then whisk in the melted chocolate until combined*.
Spoon the custard into the trifle bowl and spread evenly over the muffins and cherry mix. Spoon over the remaining cherry jam.
Whip the cream to soft peaks with the vanilla, then spread over the top of the trifle. Refrigerate for minimum 2 hours.
Just before serving, dust with cocoa powder and grate the remaining chocolate over the top.
*if the chocolate doesn’t incorporate fully, warm the custard mix slightly and whisk to combine. The custard should be chocolatey in colour but may still have small chocolate pieces.
Tip: To make this non-alcoholic, replace the brandy with 1/2 cup of liquid from canned plums, cherries or raspberries.