Plum And Chocolate Trifle
Ingredients
1 chocolate sponge cake (similar size to the intended serving bowl)
100 ml brandy or sherry
400g tinned Black Doris plums, coarsely sliced
1 cup pre-made custard
300ml cream, whipped with 1 tsp of good-quality vanilla extract, or the seeds of 1 vanilla pod
100g-150g dark chocolate
Additional dark chocolate, to grate as a garnish
Tatua Chocolate Mousse
Tatua Dairy Whip Whipped Cream
2 Tbsp Flaked almonds, toasted to serve
Method
- Drain plums, keeping the syrup aside. Coarsely slice the plums, removing stones.
- Place the chocolate in a microwave-safe bowl and microwave on medium, stirring with a metal spoon every 30 secs, for 2-3 mins or until melted and smooth. Set aside to cool.
- Use an electric beater to beat the cream and vanilla in a large bowl until soft peaks form then fold in the melted chocolate.
- Cut the sponge in even layers 2-3cm, or alternatively cut into even size squares 2-3cms.
- Layer 1/3 of the sponge into the bottom of your serving bowl.
- Spoon about 2 Tbsp brandy or sherry and plum syrup over the sponge.
- Pour 1/3 of the custard and chocolate cream mix on the soaked
- sponge, then add 1/3 of the halved plums.
- Repeat steps 5, 6, 7 two more times.
- Generously top with Tatua Dairy Whip and then Tatua Chocolate Mousse, grated chocolate and almonds.
