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Easy Chocolate Trifle

July 11, 2017

The chocolate trifle is an absolute joy of a recipe. You can use almost any chocolate cake as a base – the recipe suggests chocolate muffins, but we used chocolate swiss roll. You add chopped bananas and white chocolate buttons, and then pour over some marmalade (let down with water) in place of jelly.

custard_eat_the_week

 

The really fun part is making your own chocolate custard. I was a bit daunted by this, but it was actually really straight forward. I’ve made it three times now, and have had no curdling at all. If you can master the custard recipe, you’ll always have this on hand to make for pouring over sponge puddings, or crumbles. You can leave the chocolate out and add a little vanilla for a plainer option, too. Or, simply use any custard you have at home.

chocolate trifle

 

Here’s the recipe by Simon Rimmer.

*I’ve made a couple of changes – I think you can get away with half a jar of marmalade and also, I leave the custard as it is and don’t stir in the whipped cream as there’s plenty of cream on top.

1 vote

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Chocolate Trifle

Prep 30 mins

Inactive 13 mins

Total 43 mins

Author Simon Rimmer for Eat the Week

Yield 8 portions

An indulgent home-made trifle using chocolate roll or muffins, fresh bananas, marmalade and buttons topped with a fresh chocolate custard and a mascarpone-vanilla cream. Perfect for playdates or to feed a crowd or a big family. 

Ingredients

3-4 large chocolate muffins or one large chocolate swiss roll

Good glug of brandy (optional, leave out if making for kids)

2-3 bananas – sliced

75g white chocolate buttons

1/2* jar of orange marmalade – let down with 100ml hot water

Fresh Custard

6 egg yolks

125g caster sugar

40g flour

300ml double cream

100ml milk

150g dark chocolate – chopped

200ml double cream – whipped (optional)

Topping

250ml double cream – softly whipped

250g mascarpone cheese

1 vanilla pod – seeds scrapped

To decorate – 100s and 1000s

Instructions

  1. Break up the muffins or slice the chocolate swiss roll and put into a trifle bowl. Add a good glug of brandy, if using. 
  2. Add the banana slices, chocolate buttons and then pour over the let-down marmalade.
  3. Custard – whisk the egg yolks and sugar and flour together.
  4. Bring the cream and milk to simmering point and then pour over the egg mix, a little at a time, whisking together well until smooth.
  5. Put the custard mixture back into the pan with the dark chocolate and stir until chocolate melts and the mixture thickens. Do this over a very low medium, stirring continuously for about 5 minutes. Transfer into a cool bowl. Cover with cling film and leave to cool completely.
  6. Once cool, fold in the whipped cream, if using. Pour the custard over the sponge/bananas/buttons.
  7. Topping – mix the cream, mascarpone and vanilla together until well combined. Pipe or spoon over the top and sprinkle with 100s and 1000s.

Notes

1 jar of marmalade reduced to 1/2 jar 

Courses Dessert

Cuisine British

 

I hope you get to try this recipe, or any of the others from Eat the Week – I have loved them!

With thanks to Iceland Foods for commissioning this post #ad

Filed Under: Baking and Desserts, Family Food, Lockdown, Recipe1 Comment

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

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  1. Pizza and Pasta Hut says

    March 17, 2021 at 9:52 am

    Thanks for sharing…Checkout my profile by for Fast food south west London Wimbledon

    Reply

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