Chocolate Trifle

Course Desserts

Cuisine British, Scottish

Prep Time 30

Total Time 30

Servings

Calories 607

Author Christina Conte

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

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