Description
My individual-sized Black Forest Trifles are packed with rich chocolate cake, whipped cream, fresh cherries and a gorgeous, thick chocolate custard.
Ingredients
- 1-½ cup Custard
- 4 ounces, weight Milk Chocolate
- 1 pinch Salt
- 1-½ cup Heavy Cream
- 2-½ cups Plain Chocolate Cake Or Brownies, Cut Into Small Chunks
- 2 cups Halved And Pitted Cherries, Plus Whole Cherries, One Per Serving, For Garnish
- 3 Tablespoons Kirsch, Optional
Preparation
Place custard and chocolate into a medium-sized pan and place over low heat. Stir continuously until chocolate has melted; do not boil. Once chocolate has melted, add a pinch of salt and stir until combined. Set aside.
Place heavy cream into a medium-sized bowl and beat until almost-stiff peaks. You want a little more movement than a full stiff peak, but you still want it to hold its shape. Set aside.
Take glasses or dessert dishes and get ready to layer! Place a heaping tablespoon of cake chunks into the bottom of each glass, then top with halved cherries. Bear in mind you need 2 layers of cherries and cake in each glass, so as long as they pretty much cover the previous layer, that’s enough, don’t heap them too high!
Place 2 teaspoons of kirsch over the cherries and cake, if using. Place 2 heaping tablespoons of whipped cream on top of the cherries, and smooth over to create an even layer that covers the cherries. Add another heaping tablespoon of cake chunks and divide the remaining kirsch between each glass. Reserve a couple of cake chunks and crumble them to create a garnish.
Add a heaping 1/4 cup of chocolate custard into each glass. Divide the remaining cherry halves between each glass, then top each glass with the remaining cream. Sprinkle each trifle with the cake crumbs and then top with a whole cherry.
Serve immediately, or place in the fridge until ready to serve. Leave out for 10 minutes before serving, once refrigerated. Black Forest Trifles will keep covered in the fridge for 2 days.
