These wonderful Black Forest trifles are sumptuous bowls of chocolate and cherry heaven.
You can prepare them the day before to surprise your family or guests on the day. These will please even the family trifle-haters (every family has one).
For my Black Forest trifles you will need:
(to make 9 individual bowls)
9 small portions of brownie
Cassis (a good sprinkle in each bowl) optional
1 tin of Black Cherry pie filling
660g chocolate custard
Black Cherry jelly cubes
600g whipping cream
27 Black Cherries (or 200g – too many but you can eat the spare!)
60g dark chocolate
Press a brownie portion into each individual bowl.
Add your cherry liquor – how much is up to you, but I like a generous ‘sprosh’ – somewhere between a sprinkle and a splash.
You could make a chocolate syrup if you’d prefer a alcoholic free: 50g sugar + 50g water + 1/2tsp cocoa brought to the boil and simmered for 1 minute.
Share the Black Cherry pie filling – it’s about 4 cherries per bowl.
In the gaps spoon in the chocolate custard leaving the cherries exposed.
Make the jelly according to the pack instructions and leave to cool.
Then spoon the cool jelly mix using a small ladle, pouring over the cherries (this will stop it mixing into the custard and makes a nice clean layer).
You’ll have lots left over, but you need to leave room for lashings of cream.
Place in the fridge to set.
Gently melt the chocolate in a bowl over a pan of barely simmering water.
Pick out your fresh Black Cherries that have stalks (you will need 27)
Dip each cherry into the melted chocolate and stand them upright onto parchment paper. Then leave to cool.
I could eat a whole bowl of these. My advice is use every bit of the chocolate up and scoff the extra while the jelly sets.
Once the jelly has set lightly whip the whipping cream and gently spoon evenly into each bowl.
Ease the cream to the edges and give the top an evenly uneven surface.
Then place 3 cherries on the top.
Finish off with chocolate vermicelli.
If you are serving these the next day leave off the cherries until last minute and cover each bowl with cling film in the fridge.
Then dive in and let the compliments roll in.