I don’t normally like cream, but its velvety smooth texture along with all the other components just make this dessert out of this world. The cherries cut through the sweetness of the custard and then there’s the rich element from the cake and then the cream. Add a layer of chocolate mousse, then whipped cream. Place one third of the can of cherries on top. To assemble the trifle, start with a layer of chocolate cake,filling the bottom of the trifle bowl. The combination of the chocolate, cake, cherries and cream is utterly divine. Combine all the ingredients in a mixing bowl and beat the whipped cream with the whisk attachment until soft peaks form. You can use chocolate shavings if you want, but I quite like the link to the layers below. I kept the cream plain and just whipped it, and I crumbled a little piece of cake to use as a garnish on the top. I bought some really nice Madagascan Vanilla custard with flecks of vanilla, then warmed it up with some good quality milk chocolate until the chocolate had melted down and created a custard so delicious I just wanted to get a straw and drink it. You can use any plain chocolate cake you have leftover, or buy one, or use chunks of brownie it’s up to you, just make sure it’s gorgeously chocolatey. To build these trifles I started with chunks of rich chocolate cake, then fresh, juicy cherries (you put the kirsch on at this point) then cream, more cake, luscious, thick chocolate custard, more cherries, more cream and then a cherry on top. Because glasses aren’t only for drinking out of. So, then I decided to make individual sized trifles in cute rounded glasses. I’m that person who spends an hour walking round the same few aisles in a store, looking at the same few bowls unable to decide which one I want, then deciding I don’t want any of them because they are not like I imagined in my head. Originally I was going to make a big trifle, but then I couldn’t find the right bowl… Then I’ll continue making a million other things.īack to these trifles. He raved about these so much and begged me to make them again even though he doesn’t really like chocolate, so I figure they really must be that good and I’ve promised* him I’ll make them again. The man doesn’t even remember what he ate for dinner last night, so that really doesn’t help. They are all delicious… but that one thing… please make it again” #foodbloggerproblem number 3485968676: never making anything twice because you have so many other things to make and it’s your job, so like, nobody wants the same recipe every week.Īnd I’m frequently moaned at by OH because I didn’t “make that thing that was really delicious again” I’m just like “WHAT THING?! I MAKE HUNDREDS OF DELICIOUS THINGS!”Īnd he’s like “Yeah, I know. I knew I didn’t want to make a traditional cake, so I had a brainstorm back in February and then, of course, I got side tracked by a million other divine desserts I just had to make. I’ve been wanting to make “something Black Forest” since Christmas. We’re just alcohol free in this house because OH is allergic and I am on a crazy amount of medication that would make me super ill if mixed with alcohol. With optional kirsch of course… Although to most of you it won’t be optional which is totally OK. I can’t even begin to describe to you how divine-amazing-mouthwatering-rich-delicious they are. You guyyyyyys! Today’s recipe is literally the BOMB.
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