Jo Pratt's Chocolate Cherry Trifle
Over a year ago
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Ingredients
- 300g chocolate Swiss roll
- 2-3 tbsp Kirsch (cherry liqueur)
- 1 x 425g tin of pitted black cherries. drained
- 500g (1lb 2oz) chocolate custard. chilled (bought is fine)
- 250-300ml (9-10fl oz) double cream
- Dark and white chocolate to decorate
Accompaniment
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Method
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1
Slice the Swiss roll into 1cm (½in) thick pieces and lay in the base of 1 large or 6 individual glass dishes.
Sprinkle over the kirsch and then scatter over the cherries. Spoon the chocolate custard over the top and set aside.
Whip the cream until it just forms soft peaks. Spoon on top of the custard and then chill in the fridge until you are ready to serve the trifle (overnight is fine).
Just before serving, grate or peel over dark and white chocolate and serve.
Chef's Tips
For a chocolate orange trifle, swap the cherries for orange segments (or tin of tangerines), and use Grand Marnier rather than Kirsch.
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