The latest Diced! cooking contest by The Ranting Chef is here. In this competition, contestants make four dishes: a breakfast/brunch, lunch, dinner and dessert. After each dish, I will put up a poll for you to vote for your favorite. Votes for the breakfast/brunch post are worth one point apiece, lunch are worth two points, dinner votes are worth three points and dessert posts are worth five.
Naughty Chocolate Trifle
This has to be the naughtiest dessert ever though I never feel guilty when eating it! My mother-in-law introduced me to it. She is just the best at baking (after her Mother, Nans just know best). Everything she makes is just yummylicious (yummy and delicious)! So after eight years I decided to give it a go myself and the result was pretty good. Be aware, once you taste it, you’ll just want more and more.
1 trifle serves approximately 10-12 people
You will need a trifle bowl with the capacity of 2.25 litres (4 pints)
3 chocolate chip muffins
200g dark chocolate (75% cocoa if you can) – reserving 50g for decorating at the end
1 box of Maltesers
3 shots rum (approximately 75ml) or orange juice for an alcohol free version
1 handful of cherries, pitted and halved
2 tablespoons of a good cherry jam like Morello cherry jam
250g mascarpone (I’m going to be honest with you, I forgot to buy mascarpone so I used crème fraiche with a little vanilla sugar. Was very nice but not wowing)
400g fresh custard
250ml whipping cream
The day before you want to serve it, mix the rum and fresh cherries and leave in the fridge to marinade over night.
On the day begin by slicing the muffins horizontally in half. Spread each slice with some jam and put back together like a sandwich. Now cut each muffin sandwich vertically into 4 pieces. Careful, it’s a very messy job! I would strongly advise you to wear an apron otherwise you will be covered in chocolate and jam.
Lay all the pieces at the bottom of the trifle dish and top with the cherries and the rum. The muffins will soak the rum and taste even yummier 😉
Then scatter LOTS of Maltesers on top. I like a good thick layer but it is up to you how much you want to use.
Break up 150g of the chocolate into a heatproof bowl, on top of a saucepan of barely simmering water. This is way of cooking is called bain-marie. Let the chocolate melt slowly (approximately 5min). When smooth and glossy, remove from the heat, give it a good stir and let it cool for 2-3 min. In the meantime, in a large bowl, beat the mascarpone until soft. Add the custard and whisk together.
Next fold the melted chocolate into the mixture. In a separate bowl, whip the cream.
Pour the chocolate mixture on top of the Maltesers and cherries. Then spoon the whipped cream delicately. To finish it off, you can grate the rest of the chocolate on top and use some of the Maltesers to decorate the trifle. Edible glitter makes it look very nice too. Use your imagination!
Et voila, seat back and indulge yourself. Like my mother-in-law would say, “it’s only one calorie per mouthful”. Somehow it does make me feel less guilty.