Chocolate Trifle
A chocolate version of a British trifle
Ingredients
- 3 slices pound cake enough to cover the bottom of the bowl(s)
- ¾ cup blackberry jam seedless (I couldn’t find this, so I used seedless raspberry)
- 2 Tbsp brandy or more, as desired
- 15 oz fruit cocktail one can
- 3 oz raspberry gelatin Jello, prepared, but make it so you can put the dessert together before it is completely set
- 1 ½ cups custard homemade egg custard (you can use vanilla pudding, but it won’t taste as good) -see recipe below, or use Bird's
- 4 oz dark chocolate good quality
- 1 banana ripe
- 1 pint heavy whipping cream organic
- 2 oz chocolate bar Cadbury's buttons or Flake bar, Cost Plus carries them
Instructions
- Spread the jam on the pieces of pound cake and place on the bottom of the ramekin or bowl you are using.
- Sprinkle the cake with brandy, as much or as little as you like.
- Add some fruit cocktail on top of the cake.
- Next, layer on the rasberry gelatin, just before it has completely set (see pic.). Place the trifles in the fridge while you make the custard.
- Prepare the Bird’s custard according to the directions, but adding some chopped dark chocolate at the end, to make chocolate custard. You can also make homemade custard.
- When the chocolate custard has cooled, add a layer to each trifle.
- Next, add a layer of banana slices, then whip the cream.
- Top each trifle (if making individual servings) with whipped cream, just spooning it on as Sheila did, or piping it on, as I did. Add your favorite chocolates, like Cadbury’s Buttons or Flake!
Notes
Mix and omit ingredients to your liking in trifle recipes.
Nutrition
Serving: 1 | Calories: 607kcal | Carbohydrates: 70g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 198mg | Potassium: 454mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1111IU | Vitamin C: 6mg | Calcium: 147mg | Iron: 3mg
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