Black Cherry Trifle

Prep Time:

20 Minutes

Cook Time:

Serves:

8 - 10 Servings

Level:

Intermediate

Ingredients

Trifle

680g Jar Pitted black cherries (alternatively, you can use tinned raspberries)

½ Cup Coffee liqueur (alternatively, you can use cherry brandy)

250g Whittaker’s 72% Dark Ghana chocolate

1 Tbsp Rice bran oil

500g Crème fraiche

350g Chocolate sponge

To decorate

1 Punnet Raspberries

Chocolate shards/bark to decorate

Cocoa powder for dusting

Preparation

Step 1.

Drain the cherries well, reserving the juice. Add coffee liqueur to the juice and set aside.

Step 2.

Place chocolate in a large heatproof bowl over a saucepan of simmering water.

Step 3.

Heat until melted, stirring often.

Step 4.

Remove from heat, pour about half a cup into a separate bowl, and set aside to cool slightly. (Note, you can also melt the chocolate by putting it in a glass or ceramic bowl and microwaving on high for 20 second bursts. Stir between each burst until melted.)

Step 5.

Add oil to the reserved half cup of melted chocolate for drizzling.

Step 6.

Once the remaining chocolate has cooled, stir in the crème fraiche until combined.

Step 7.

Break the sponge into pieces and dip in the liquid, then place in the bottom of a medium-sized trifle dish or bowl.

Step 8.

Spoon over some of the chocolate mix, scatter over some cherries and drizzle with a little chocolate sauce. Repeat this process, finishing with a layer of chocolate mix.

Step 9.

Dust with cocoa powder, place raspberries and chocolate shards on top and serve. Chill well before serving.