My all time favourite seasonal dessert - Mixed Berry Chocolate Trifle
This dessert only comes out once a year... for Christmas!
It's been an all time favourite in my house for almost two decades, every Christmas the only thing family and friends have asked about is "Are you making that trifle"? They literally care more about the trifle than the turkey and goose!
I also get pestered a lot for the recipe that many have tried to replicate but never managed to get it right! But have never shared it with anyone... Until today.
Whether you're looking for a crowd pleaser or a special sumptuous dessert for yourself to enjoy, this is the one you've been looking for.
My photo's don't do this justice, I was fighting off family whilst photographing... This can only mean one thing, I'll have to make it again and take better photos :)
- ¾ pint double cream
- ¼ pint milk
- 85g plain chocolate
- 29g caster sugar
- 3 medium egg yolks
- 1 tbsp plain flour
- 205g mixed berries
- 85g amoretti biscuits roughly chopped
- 2tbsp brandy
- 14g milk chocolate
- 1tbsp icing sugar
- ¼ tsp vanilla essence
- Chocolate Crème - put 1/4pint double cream, milk and chocolate into a heavy based saucepan. Place over a gentle heat for 10 minutes stirring frequently until the chocolate melts, then turn up the heat very slightly to bring he mixture to just below boiling point.
- Meanwhile put the caster sugar, egg yolks and flour in a large bowl and whisk. Gradually beat in the chocolate mixture.
- Pour the chocolate crème mixture into a clean pan and cook over a gentle heat for 10 – 15 minutes stirring constantly until the mixture has thickened. The chocolate crème should tickly coat the back of a wooden spoon. Do not allow it to boil otherwise the eggs will curdle. Pour the chocolate crème into a clean bowl and place this in another bowl containing cold water to cool quickly. The mixture will thicken more on cooling.
- To make the trifle place the fruits into a 3-pint bowl. Add the Amoretti biscuits and brandy, toss well to mix then allow to stand for at least an hour for the juices and flavours to develop. Spoon the cold chocolate crème over the fruit allowing it to run into the gaps down the side of the bowl. Cover with clingfilm and chill over night so that the crème sets.
- Meanwhile make the chocolate curls for decoration. Break the chocolate into a heat proof bowl and place it over a pan of simmering water. Leave the chocolate to melt for approximately 5-8 minutes, stirring frequently until smooth. Spread the chocolate on a cool surface such as a baking sheet, allow to set.
- To make the curls pull a thin bladed knife along the curls at 45-degree angle. Gently place the curls in a clean plastic box or on a sheet of grease proof paper, cover and chill until required to decorate the finished trifle.
- To finish the trifle, pour the remaining double cream into a large bowl, sift in the icing sugar and add the vanilla essence. Whisk the cream until soft peaks form. Spoon the cream over the chocolate crème then decorate the centre with the chocolate curls.