Chocolate Cherry Trifle Recipes

Steps:

• In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

Steps:

• Make pudding with the milk. Let chill a few hours.
• Cut up the chocolate pound cake and put half in a medium to large pretty glass bowl.
• Mix cherries and flavoring.
• After pudding has thickened, layer 1/2 the cherries over the cake in the bowl.
• Cover that with half of pudding.
• Cover that with half the whipped cream.
• Repeat layers. You may need more whipped cream to cover the whole bowl if you are more generous with the whipped cream.
• To step up the chocolate a notch you could use a package of mini chocolate chips to make one more layer on top of the whipped cream, for decoration.
• Chill for about a half hour or so, then serve.
• Doubled with everything but the cake, this overfilled a 9x13 pan, to estimate size. Cooking includes chill time.

Steps:

• For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
• For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
• Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
• Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
• Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
• Next pour over the cherry compote, again starting at the edges.
• Stir the reserved jelly to break it up and spoon it on top of the compote layer.
• Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
• Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

Steps:

• Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl.
• Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries.
• Cover with cling wrap and leave to macerate while you make the custard.
• Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
• In a saucepan warm the milk and cream.
• Whisk the egg yolks, sugar, and cocoa in a large bowl.
• Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture.
• Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.
• Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle.
• Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis.
• The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
• When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.
• When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Steps:

• Line a 900g loaf tin or terrine with baking parchment. Tip the cherries into a sieve over a saucepan and drain off the syrup. Bring the syrup to a boil and simmer until it thickens and is reduced by half, about 5 mins, and stir back in the cherries. Spoon the cherries and syrup into the base of the tin and leave to cool.
• Whip half of the cream until it thickens but is not stiff, spoon this in a layer over the cherries. Cut the brownie or cupcake into pieces and make a layer on top of the cream. Melt 100g chocolate carefully in a small pan and leave to cool a little.
• Tip the mascarpone into a bowl and add the remaining cream and the icing sugar, whisk together with electric beaters until they are just combined and the mixture is thick, stir in the melted chocolate with a spatula. Spoon the chocolate mixture on top and smooth the surface. Put the trifle into the fridge for 30 mins.
• Melt the remaining chocolate in the same way, leaving to cool a little and pour it onto the trifle, tip the loaf tin back and forth to make a thin, even layer. Wait for the chocolate to set and then cover the tin or terrine and put it into the freezer. Freeze for up to 1 week.
• To serve, take the tin or terrine out of the freezer and leave it to sit for 10 mins, then tip it out onto a serving plate. The syrup from the cherries will run down the sides a little, leave the trifle to sit for another 20 mins before cutting into slices to serve.

Steps:

• Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
• Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
• Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.