Black Forest Trifles
Ingredients
- None None FOR THE CHOCOLATE CUSTARD
- 1/3 cup granulated sugar
- 2 tbsp cornstarch ⓘ
- 1 cup milk
- 1 cup heavy cream ⓘ
- 8 oz semi-sweet chocolate, chopped ⓘ
- None None FOR THE TRIFLES ⓘ
- 2 cans (15 oz each) pitted black cherries in syrup ⓘ
- 1/3 cup cherry brandy ⓘ
- 12 oz prepared or store-bought unfrosted chocolate cake, cut into 3/4-inch cubed
- 1 tub (8 oz) mascarpone cheese
- 1 cup heavy cream
Instructions
- For the chocolate custard, mix the sugar and cornstarch in a medium saucepan. Gradually whisk in the milk and cream. Stir on medium heat until the custard boils and thickens. Remove from the heat. Stir in the chocolate until smooth.
- Drain the cherries and reserve the syrup (you need 1 1/4 cups). Combine the brandy and drained cherries in a medium bowl.
- Divide the cake among eight 1 1/2-cup serving glasses. Spoon the cherry mixture over the cake and top with warm chocolate custard. Refrigerate for 30 mins.
- For the mascarpone cream, beat the mascarpone, cream and powdered sugar in a medium bowl with an electric mixer until soft peaks form. Spread the mascarpone cream over the custard and refrigerate for 15 mins.
- Sprinkle the gelatin over 2 tbsp water in a small bowl. Stand the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Cool for 5 mins. Stir the gelatin into the reserved cherry syrup. Refrigerate for 20 mins. Top the trifles with cherry gelatin and refrigerate for 3 hours or until the gelatin sets. Top with fresh cherries, if desired.
Nutrition & Diet Analysis (per serving)
507
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).