Hello lovelies,
It’s November and that means one thing and one thing only…
‘It’s Beginning To Look Alot Like Christmas!’
With Halloween over with, it’s officially time to go full steam ahead into Christmas and I couldn’t be happier. I may be 26 but this is my favourite time of year and I go giddy like a kid when November hits and I can start going Christmas mad.
Anyway, if you’ve been around here a while, you’ll know that every single Christmas time without fail, I will upload some kind of ‘black forest’ recipe. Wether it be cookie sandwiches, a pavlova Christmas tree or brownies – its become tradition so it only felt right to kick start the season of joy with a recipe that brings nothing but pure joy with every mouthful.
Every year without fail, my mum makes a black forest trifle for our Christmas Day / Boxing Day pud, it’s a firm favourite in this household and something we look forward to with every year that passes.
Therefore, I knew when thinking of a black forest recipe to share with you all this festive season, that these mini trifles would be perfect. Not only are they the perfect size but they taste absolutely delicious.
So, if you’d like to make these black forest trifles yourself this Christmas, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 6 Mini Trifles
Prep Time: 30 Minutes Overall
Chill Time: Overnight
Overall Time: 24+ Hours
Ingredients You Need For The Base:
- One Chocolate Swiss Roll
- 2x Tins Of Black Cherries In Light Syrup
- 2x Packets Of Hartley’s Blackcurrant Flavoured Jelly
Ingredients You Need For The Chocolate Custard:
- 35g Of Custard Powder
- 35g Of Granulated Sugar
- 568ml Of Milk
- 200g Of Milk Chocolate, Fully Melted
Ingredients You Need For The Topping:
- 400ml Of Double Cream
- 1 Flake Bar, Crushed Into Small Pieces
How To Make The Base Of The Trifle:
- Firstly gather together your equipment and ingredients.
- Secondly, slice your chocolate swiss roll into 6 pieces and take one piece of the swiss roll and place it into the bottom of each glass.
- Next, drain the syrup from the black cherries then divide the cherries between the 6 glasses, adding a generous amount on top of each swiss roll so it’s covered.
- Now, in a pint sized jug, cut the blackcurrant jelly into singular cubes and add 4tbsp of water to the jug.
- Place the jug into the microwave and in 30 second blasts, melt the jelly until smooth.
- Once the jelly has melted, take out the microwave and fill the jug with cold water until it reaches 1 pint (568ml).
- Pour the melted jelly into the 6 glasses making sure you cover the majority of the fruit (it doesn’t have to be fully covered).
- Place the 6 glasses into the fridge to allow the jelly to set overnight.
How To Make The Chocolate Custard:
- Once the jelly has set overnight, it’s time to make the custard.
- In a large saucepan, add 35g of custard powder, 35g of granulated sugar and 4tbsp of milk, stir these together until a paste has formed.
- Once the paste has formed, add the remaining milk to the saucepan and place over a medium heat.
- Heat, stirring continuously, until gently boiling.
- Once boiling, turn the heat down to a low heat and continuously stir until the custard begins to thicken.
- When the custard is at a consistency you like, take off the heat, stir in the 200g of melted milk chocolate.
- Now that the melted milk chocolate has been stirred in, allow the custard to cool, making sure you stir occasionally to stop the custard forming a skin on top.
- Now that the chocolate custard has cooled right down, split the custard between the 6 glasses.
- Then, place the glasses back into the fridge to allow the custard to fully set.
How To Make The Topping:
- Once the custard has set, it’s time to finish off the trifles.
- In a large bowl, add the 300ml of double cream and using an electric whisk (or by hand if you prefer), whisk the double cream until it’s thickened.
- When thickened, transfer the cream into a piping bag, snip the tip of the piping bag off and pipe the cream between the 6 glasses, making sure you put a generous amount in each.
- Finally, sprinkle the twirl pieces over the top of each trifle.
That’s your Mini Black Forest Trifles prepared and chilled, ready for you to enjoy this Christmas!
Notes:
- Keep the trifles in the refrigerator for up to 3 days.
- You can make these trifles up to 2 days ahead of time, without the double cream, I’d recommend doing the cream on the day of serving.
If these don’t have you drooling, I don’t know what will.
These are the perfect sweet treat / pudding to have after filling yourself with a big, fat, juicy roast dinner or whilst watching the Christmas soaps in the evening.
Let me know in the comments below if you make these trifles yourself and if you do, what your thoughts are on them. Will these become your annual Christmas pudding?
I am SO excited for you guys to see the incredible festive treats I’ve got up my sleeve this year. Keep those eyes peeled, there’s plenty more to come…
Sending you all tons of love & hugs as always,
Elle xo
