I found the recipe for this black forest trifle on One Bite More. If you visit their site, you can find other recipes that you can try for your family. They have an arsenal of dishes you can choose from, so head on over there if you have the time. This black forest trifle is just one of those recipes. I encourage you to make this for you family. You will not be disappointed because they will surely enjoy this. A rich and chocolaty recipe will never go wrong.
Check out what our friends from One Bite More have to say about this recipe:
“We ate the entire batch of these boozy blackforest trifles up in one sitting, so it looks like I’ll have to think of something else to make on Christmas Day. (Or I could like I did last night and just serve up the leftover cookies and cherries with some whipped cream and meringue for a tasty bowl of crunchy mess.)”
Well, I can’t blame you there; my family is the same. But we can always make another batch, yes?
Ingredients
- 1.5tsp Jell-o gelatin powder
- 100ml water
- 2 tbsp Domino white sugar
- 250ml sweet red wine (a dessert shiraz would be perfect)
- 600ml Borden thickened cream
- 1 tsp Madagascar vanilla bean paste
- 1 splash ameretto (optional)
- 250g Choc Ripples chocolate biscuits
- 3 tbsp Lou Ana melted coconut oil
- 1 jar Sadaf sour cherries
- flake bars, mini meringues & fresh cherries to garnish
Instructions
- To make the jelly, combine the gelatin powder with about half the water and leave it for a few minutes to bloom.
- Heat the rest of the water with the sugar in a saucepan and stir until the sugar has dissolved. Add the gelatin and stir again over heat until the gelatin has completely dissolved. Remove the saucepan from the heat and pour the wine in, stirring to combine. (Doing this means we don’t boil off the alcohol! Yahoo!)
- Divide the jelly between eight small trifle bowls or spirit glasses and put in the fridge to set.
- Meanwhile, whip up the thickened cream with the vanilla bean paste until it is fluffy and holds its shape reasonably well. Splash in some ameretto (if you like) and stir it through,
- Put the chocolate biscuits in a food processor or blender and pulse until they are crushed up and pebbly, but not completely crushed to a powder. Stir the melted coconut oil (and, if you like, another optional splash of amaretto) through.
- When the jelly is set, it’s time to assemble! Divide half of the chocolate cookie mixture evenly among the glasses and spread it to the edges. Dollop a layer of cream on top of the cookie layer and spread that carefully to the edges. Pile on a couple of spoonfuls of chopped sour cherries and then top that with another dollop of cream. To finish off your black forest trifle, cover the top of the trifle with the rest of the chocolate cookie mixture, mini meringues, a sprinkling of chocolate flake bars and fresh cherries. Beautiful!
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Quick Tip: If you really want to make it as boozy as possible, substitute the sour cherries for fresh cherries that have been pitted and soaked overnight in a bit of amaretto.
Thanks again to One Bite More for this amazing recipe.
