Cheat's
Chocolate Trifle
Recipe

by Delia Smith

This wonderful chocolate trifle recipe is a perfect dessert either for those people who don't like to cook or indeed for devoted cooks who have very little time! It has been created by world famous Delia Smith a prolific cookery writer.

You will need to start the recipe the day before you serve it so as to allow the cherries to soak in the rum. Then when you come to prepare the trifle, it can literally be made in moments!

Gourmet food........the EASY way!

Easy Chocolate Trifle

3 double-chocolate chip American style muffins
7oz/200g dark chocolate (at least 75% cocoa solids)
1 x 24oz/680g jar pitted morello cherries, drained and soaked overnight in 3 fl oz/75ml dark rum
2 level tablespoons morello cherry jam or conserve
9oz/250g mascarpone
14oz/400g fresh custard (available in most supermarkets)
10 fl oz/275ml whipping cream

For this chocolate trifle recipe you will also need a decorative glass serving dish with a capacity of 4 pints/2.25 litres or 8 individual stemmed glasses.

METHOD

• The day before you plan to serve the trifle, soak the drained cherries in the rum turning them every now and then.
  

• The following day slice the muffins in half and then spread each half with the cherry jam. Re-assemble the muffins and then slice vertically into 4 equal slices.
  

• Place the muffin slices all around the base of the serving dish and then prick in places with a skewer or fork. Drain the cherries from the rum and add a tablespoon of the cherry juice. Now sprinkle the liquid evenly all over the muffins. Scatter the cherries over the top.
  

• Reserve 2oz/50g of the chocolate for decoration later and break the rest into small pieces. Place the chocolate pieces into a heatproof bowl placed over a pan of barely simmering water (making sure that the bowl does not touch the water). Allow the chocolate to gently melt stirring every so often until completely smooth. Then remove the bowl from the pan and allow to cool for 2 to 3 minutes.
  

• Place the mascarpone in a bowl and beat slightly to soften it. Then add the custard and whisk the two together. Now whisk in the melted chocolate.
  

• Pour the chocolate custard over the muffins and place the dish in the refrigerator to chill for at least 2 hours (or even overnight if that works better for you).
  

• Whip the cream until it holds it's shape but is still quite soft. Pile the cream over the trifle and spread with a palette knife to smooth it out.
  

• Grate the remaining (refrigerated) chocolate and sprinkle all over the cream.

This Chocolate Trifle Recipe is taken from Delia's How to Cook Book Two or The Delia Collection, Chocolate

To go from Delia's Chocolate Trifle Recipe to my
Recipe for a traditional English Sherry Trifle
CLICK HERE