Chocolate Trifle
User Reviews
5
Chocolate Trifle
Description
Chocolate Trifle assembles layers beginning with jam-spread pound cake soaked lightly in brandy, topped with canned peaches and pears for sweetness and texture. A layer of raspberry gelatin, slightly set, adds a fruity gel contrast beneath the chocolate custard made by folding chopped dark chocolate into prepared Bird's or homemade custard. Banana slices add fresh softness underneath a final whipped cream topping, which is garnished with chocolate Buttons or Flake pieces to complement the custard.
The different textures—from the soft cake and gelatin to the creamy custard and airy whipped cream—create complexity in mouthfeel. The fruits contribute fresh and preserved notes. The brandy-wetted cake ensures moistness without sogginess. This trifle is typically served chilled but can be enjoyed at room temperature after assembly.
Adjust jam types or fruits based on availability and preference. The chocolate custard can be made ahead and cooled before layering. Whipped cream should be added just before serving to maintain its shape and lightness. The layered presentation can be adapted for individual servings or a large trifle bowl.
Ingredients
- 6 lices pound cake enough to cover the bottom of the bowl(s, pieces
- blackberry jam I couldn’t find this, so I used seedless raspberry, seedless
- brandy
- peach canned, pieces
- pear canned, pieces
- raspberry gelatin Jello, prepared, but make it so you can put the dessert together before it is completely set
- Bird's custard or homemade egg custard (you can use vanilla pudding, but it won’t taste as good)
- 4 oz dark chocolate good quality
- 1 banana ripe
- 1 pint heavy whipping cream organic
- 1 Cadbury chocolate Cost Plus has them, Chocolate Buttons or Flake bar
Instructions
- Spread the jam on the pieces of pound cake and place on the bottom of the ramekin or bowl you are using.
- Sprinkle the cake with brandy, as much or as little as you like.
- Add some peach and pear pieces on top of the cake (I didn’t have pear!)
- Next, layer on the rasberry gelatin, just before it has completely set (see pic.). Place the trifles in the fridge while you make the custard.
- Prepare the Bird’s custard according to the directions, but adding some chopped dark chocolate at the end, to make chocolate custard. You can also make homemade custard.
- When the chocolate custard has cooled, add a layer to each trifle.
- Next, add a layer of banana slices, then whip the cream.
- Top each trifle (if making individual servings) with whipped cream, just spooning it on as Sheila did, or piping it on, as I did. Add your favorite chocolates, like Cadbury’s Buttons or Flake!
Notes
- You can customize the jam and fruits in the trifle layers according to availability and taste preferences.
- Allow the raspberry gelatin to partially set before layering to achieve proper texture integration.
- Use chopped good-quality dark chocolate for richer flavor in the custard layer.
- Add whipped cream topping just before serving to maintain its texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1large trifle
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 429kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 101mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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