These Mini chocolate trifles are the perfect finishing touch for your festive feast.
- Serves12
- Cook time10 minutes
- Prep time35 minutes, + 10 mins cooling & 4 hours chilling time
Ingredients
- 2 cups (500ml) thickened cream, divided
- 1 1/4 cups (310ml) full cream milk
- 1 1/2 cups (330g) caster sugar, divided
- 1/3 cup (35g) unsweetened cocoa powder, sifted
- 8 large Coles Brand Australian Free Range Egg yolks
- 1/4 cup (35g) cornflour
- 2 tsp pure vanilla extract
- 80g unsalted butter, cut into small cubes
- 550g fresh cherries, halved, pitted
- 1/4 cup (60ml) fresh lemon juice
- 1/2 quantity Chocolate Sheet Cake (recipe follows), cut into 2cm cubes
- 2 tbs milk chocolate curls, shaved from a block with a vegetable peeler
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a large saucepan, whisk 1 1/4 cups (310ml) cream, milk, 1/2 cup (110g) sugar and cocoa powder until blended. Bring to a simmer over medium heat, whisking occasionally. Meanwhile, in a bowl, whisk 1/2 cup (110g) sugar, egg yolks, cornflour and 3/4 tsp salt for 1 min or until pale and thick. Gradually whisk warm cream mixture into yolk mixture.
Step 2
Return mixture to saucepan. Using a whisk, stir constantly over medium-low heat for 5 mins or until a few bubbles burst on surface and mixture is thick and glossy. Remove from heat. Whisk in vanilla. Cover and set aside for 10 mins or until slightly cooled. Whisk in butter until blended. Strain custard through a fine sieve into a shallow baking dish. Press a sheet of plastic wrap directly on surface. Chill until cold, about 2 hours. Just before using, stir gently to loosen.Step 3
Meanwhile, in a large bowl, toss cherries, lemon juice, and remaining 1/2 cup sugar to coat. Let stand at room temperature, tossing occasionally, for about 30 mins or until juices form.
Step 4
Layer half of the cake pieces and cherries in twelve 2/3 cup (160ml) dessert glasses. Spoon 1 tbs cherry juices over each. Spoon custard over cake pieces and cherries. Repeat with remaining cake, cherries and juices. Refrigerate for 2 hours for flavours to blend.
Step 5
Just before serving, in a medium bowl, whip remaining 3/4 cup cream until thick stiff peaks form. Spoon over the trifles and sprinkle with chocolate curls.
Chocolate sheet cake
Everyone needs a chocolate sheet cake recipe up their sleeve, just like Nanna used to make.
Mini chocolate cherry trifles
- Serves12
- Cook time10 minutes
- Prep time35 minutes, + 10 mins cooling & 4 hours chilling time
Ingredients
- 2 cups (500ml) thickened cream, divided
- 1 1/4 cups (310ml) full cream milk
- 1 1/2 cups (330g) caster sugar, divided
- 1/3 cup (35g) unsweetened cocoa powder, sifted
- 8 large Coles Brand Australian Free Range Egg yolks
- 1/4 cup (35g) cornflour
- 2 tsp pure vanilla extract
- 80g unsalted butter, cut into small cubes
- 550g fresh cherries, halved, pitted
- 1/4 cup (60ml) fresh lemon juice
- 1/2 quantity Chocolate Sheet Cake (recipe follows), cut into 2cm cubes
- 2 tbs milk chocolate curls, shaved from a block with a vegetable peeler
Description
These Mini chocolate trifles are the perfect finishing touch for your festive feast.
Method
Step 1
In a large saucepan, whisk 1 1/4 cups (310ml) cream, milk, 1/2 cup (110g) sugar and cocoa powder until blended. Bring to a simmer over medium heat, whisking occasionally. Meanwhile, in a bowl, whisk 1/2 cup (110g) sugar, egg yolks, cornflour and 3/4 tsp salt for 1 min or until pale and thick. Gradually whisk warm cream mixture into yolk mixture.
Step 2
Return mixture to saucepan. Using a whisk, stir constantly over medium-low heat for 5 mins or until a few bubbles burst on surface and mixture is thick and glossy. Remove from heat. Whisk in vanilla. Cover and set aside for 10 mins or until slightly cooled. Whisk in butter until blended. Strain custard through a fine sieve into a shallow baking dish. Press a sheet of plastic wrap directly on surface. Chill until cold, about 2 hours. Just before using, stir gently to loosen.Step 3
Meanwhile, in a large bowl, toss cherries, lemon juice, and remaining 1/2 cup sugar to coat. Let stand at room temperature, tossing occasionally, for about 30 mins or until juices form.
Step 4
Layer half of the cake pieces and cherries in twelve 2/3 cup (160ml) dessert glasses. Spoon 1 tbs cherry juices over each. Spoon custard over cake pieces and cherries. Repeat with remaining cake, cherries and juices. Refrigerate for 2 hours for flavours to blend.
Step 5
Just before serving, in a medium bowl, whip remaining 3/4 cup cream until thick stiff peaks form. Spoon over the trifles and sprinkle with chocolate curls.