Alternative Christmas Trifle Recipe
Where I grew up the Christmas menu was (and probably still is):
- Prawn Cocktail
- Turkey and Trimmings
The trifle was always ‘home made’ from a selection of ingredients including; a tin of peaches, jelly, UHT spray foam, and the obligatory silver balls! I was never a fan of this trifle but I’m all grown up now and found a version that suits my taste. Why not try it yourself and see what you think.
*Health warning – you will have to clean out the hen shed to burn up all the calories this contains*
Cranberry and Chocolate Trifle
This is a pleasure to look at as well as eat so make sure you make it in a deep glass bowl, to show of the layers of brown, white and ruby red.
Prepare everything 48 hours in advance to allow the sugary chocolate to become gooey and sticky and begin to soak into the layers of creamy cranberry.
- 250g grated dark chocolate (55-70% cocoa)
- 250g fresh wholemeal breadcrumbs
- 200g unrefined demerara sugar
- 2tbsp sieved cocoa
- 1tbsp coffee granules
- 600ml fresh double cream
- 300ml fresh single cream
- 200ml crème fraiche
- 250g jar of luxury cranberry sauce
- a handful of dried cranberries
In a bowl combine 200g of the grated chocolate with the breadcrumbs, sugar, cocoa and coffee. Stir well. Whisk together the double and single cream until thick, but not stiff, then fold in the crème fraiche.
In a large glass bowl, place a third of the chocolate breadcrumbs in a level layer. Top with a third of the cream and smooth it over. Carefully add half of the jar of cranberry sauce, ensuring it is evenly distributed over the cream. Continue to layer in the same manner: chocolate breadcrumbs, cream, then cranberry sauce, finishing with a layer of cream. Cover and put in fridge for 48 hours.
Take out of fridge and sprinkle with silver balls (only kidding) grated chocolate and dried cranberries over the top. Serve in small portions as this trifle is extremely rich.