A few years ago I stumbled upon Nigella Lawson’s Chocolate Cherry trifle recipe (http://www.foodnetwork.com/recipes/nigella-feasts/chocolate-cherry-trifle-recipe/index.html)
I decided to make it for Christmas day lunch with the extended family and it was a hit! There were parts of it though that I wanted to change- the dark chocolate custard was just a little too rich and I’m not the biggest fan of cherries so the following year I decided to give it a overhaul.
This is what I came up with and have been doing for a number of years-
It is quite the concoction, I am not even sure if it really qualifies as a trifle anymore but at least there is not a single calorie in it, right? 😉
Let me break the layers down (I guarantee your mouth will be watering by the end of this). We start with chocolate sponge cake and berry jam, then fresh berries, white chocolate mousse, milk chocolate custard, fresh cream and more berries and chocolate on top. Delicious.
So if you would like to give it a go, here is the recipe! It’s a little time consuming but it can be made a day in advance and believe me, it’s more than worth it!
CHOCOLATE SPONGE LAYER
I can’t be bothered actually cooking sponge so I cheat and buy a couple of cheap cakes from the supermarket. Cut them up into squares and sandwich them with a berry jam. I like raspberry or boysenberry but anything that takes your fancy will do. Place them at the bottom of the bowl, fairly squished in.
Now you can pour on some alcohol at this point but I’m not a huge fan of that in trifles. Most of the time I will buy a can of berries and use the juice from that as my liquid. Then I will use fresh berries for that layer after the sponge. Use lots of berries, they are what will help stop each mouthful being too chocolate overload (if that is even possible).
WHITE CHOCOLATE MOUSSE LAYER
This recipe is AMAZING, it’s one my Aunt used to make all the time and I just changed the type of chocolate to white.
300g White chocolate, chopped
300g thickened cream
4 egg whites
1/3 cup of castor sugar
1. Process chocolate in food processor until finely grated. Heat cream to just below boiling point, gradually add cream to chocolate while motor is operating and process until smooth. Transfer chocolate mixture to large bowl.
2. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar a tablespoon at a time, beating well after each addition.
3. Fold egg white mixture through chocolate in two lots
Pour the mousse onto the trifle and refrigerate overnight.
MILK CHOCOLATE CUSTARD
120g Milk Chocolate
1 1/3 cup plus 1 tbsp milk
1 1/3 cup plus 1 tbsp heavy cream
8 egg yolks
1/2 cup plus 1 tbsp sugar
1/3 cup cocoa
1. Melt the chocolate on low-med heat in the microwave, checking regularly
2. In a saucepan, warm the milk and cream. Whisk the egg yolks, sugar and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolk and sugar mixture .
3. Stir in melted chocolate and return to saucepan. Cook over med heat stirring constantly until custard thickens. DON’T LET IT BOIL
4. Once it’s ready, pour into bowl and cover to cool overnight. I wait until I know that the mousse is completely set before pouring the custard on top.
THE FINAL TOUCHES!
When you are about to serve, whip up some fresh cream and decorate it with more berries and grated chocolate! You are going to love it, I promise!
x Miss Victory Violet