Chocolate Cherry Trifle

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 100g bar good quality dark chocolate
  • 400ml Gold Top milk
  • 3 medium free-range egg yolks
  • 2 tbsp caster sugar
  • 4 level tsp cornflour
  • dash of vanilla extract
  • 150g marble cake or chocolate muffins or cake of your choice
  • 4-6 tbsp kirsch or cherry brandy
  • 8 tbsp cherry compôte or red fruits compôte
  • 284ml pot double cream
  • a few fresh cherries

How To Cook

  1. Hold the bar of chocolate at an angle on a board and scrape down it with a sharp knife to make lots of shards of grated chocolate for decorating the trifle. Use at least a third of the bar. Place in the fridge.
  2. Pour the milk into a pan, add the rest of the chocolate and heat gently until the chocolate has melted and the milk has almost boiled. Stir it occasionally. Meanwhile whisk the egg yolks, sugar, cornflour and vanilla extract in a large bowl.
  3. Pour the warm chocolate flavoured milk into the egg mixture, stir well and pour it back into the pan. Cook over a low heat, stirring to make a smooth, thick custard. Pour the custard into a clean bowl, cover closely with clingfilm and leave to cool.
  4. To assemble the trifle, break up the cake into chunks straight into a trifle bowl. Sprinkle the kirsch or brandy over then spoon in the compote. Spread the custard on top.
  5. Whip the cream (add a little sugar and more booze if you like!) until it just holds its shape. Place spoonfuls of cream on the custard. Decorate with lashings of grated chocolate and the fresh cherries just before serving.

    6. www.gold-top.co.uk

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Chocolate Cherry Trifle
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 100g bar good quality dark chocolate
  • 400ml Gold Top milk
  • 3 medium free-range egg yolks
  • 2 tbsp caster sugar
  • 4 level tsp cornflour
  • dash of vanilla extract
  • 150g marble cake or chocolate muffins or cake of your choice
  • 4-6 tbsp kirsch or cherry brandy
  • 8 tbsp cherry compôte or red fruits compôte
  • 284ml pot double cream
  • a few fresh cherries
    How to Cook
  1. Hold the bar of chocolate at an angle on a board and scrape down it with a sharp knife to make lots of shards of grated chocolate for decorating the trifle. Use at least a third of the bar. Place in the fridge.
  2. Pour the milk into a pan, add the rest of the chocolate and heat gently until the chocolate has melted and the milk has almost boiled. Stir it occasionally. Meanwhile whisk the egg yolks, sugar, cornflour and vanilla extract in a large bowl.
  3. Pour the warm chocolate flavoured milk into the egg mixture, stir well and pour it back into the pan. Cook over a low heat, stirring to make a smooth, thick custard. Pour the custard into a clean bowl, cover closely with clingfilm and leave to cool.
  4. To assemble the trifle, break up the cake into chunks straight into a trifle bowl. Sprinkle the kirsch or brandy over then spoon in the compote. Spread the custard on top.
  5. Whip the cream (add a little sugar and more booze if you like!) until it just holds its shape. Place spoonfuls of cream on the custard. Decorate with lashings of grated chocolate and the fresh cherries just before serving.
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