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Sweet Steps to Christmas!

Sweet Steps to Christmas!

Sweet Steps to Christmas!

It’s almost November and Christmas is officially two months away, are you ready? If not, don’t worry as this week we’re sharing another recipe suggestion for the big day! Last time we shared with you a perfect way to start the day with our breakfast salmon dish and now we’ll be sharing with you this dish which you’ll finish the day with, dessert!

Our dish this week combines two classics; black forest and trifle, it’s a black forest trifle and here’s what you’ll need to do!

What you’ll need;

500ml tub ready-made chilled custard

100g plain chocolate

400g chocolate

Chocolate brownies (you could make it super special by making your own!)

2 390g jars cherries in kirsch

300g tub double cream

200ml tub crème fraîche

25g icing sugar

Extra chocolate and fresh cherries for decorating!

What you’ll need to do;

  1. Break up the 100g of plain chocolate and add it and the custard to a pan then begin to gently heat. Continuously stir and you will notice the two will become one as the chocolate melts! Once ready cover and leave to cool.
  2. Set out the brownies at the bottom of the bowl you will be using to assemble the trifle in. Drain the cherries but keep the liquid and then used them as the second layer on top of the brownies and drizzle over the liquid you saved. Once the chocolate custard mixture is cool use this as the third layer and they place the bowl in the fridge to chill.
  3. Whip the cream, crème fraîche and icing sugar together softly until soft peaks form and then chill.
  4. When you’re ready to serve, top off your trifle with the chilled cream mixture and use as much grated chocolate and fresh cherries as you like to decorate!

There you have it, a Black Forest Trifle, sure to be a hit with all the family!

If you’d prefer not to have the hassle of Christmas Dinner this year why not contact us and see about getting one of our chefs to cook for you instead. Inquire today by emailing, info@chefscompliments.co.uk or calling 0208 226 37 59.

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