My Hungry Heart recipe #75 – Christmas trifle

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Christmas trifle

Extract from the book My Hungry Heart by Antoinette De Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”juicy_pink” style=”dashed” border_width=”3″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]

INGREDIENTS

For 2 large rectangular dishes or one big, round glass bowl:

1 chocolate cake (bought or baked)

500 ml dark chocolate mousse

2 packets red jelly, prepared

juice from 2 tins black cherries

50 ml Old Brown Sherry

2 tins black cherries, cut in half

250 ml sprinkle nuts

1.25 litres cream, stiffly beaten

125 ml pecan nuts, broken

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD

Layer as follows

Cut chocolate cake in pieces and cover base of glass bowl with the cake. Sprinkle with Old Brown Sherry, cover with chocolate mousse and a layer of red jelly.

Arrange cherries and nuts on the jelly and cover with cream.

Start again with a layer of chocolate cake, sprinkle with sherry, cover with chocolate mousse and then red jelly.

Arrange a second layer of cherries and nuts and cover with cream.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]

Garnish

Chocolate vermicelli, nuts, red glazed cherries (or maraschino cherries)

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Garnish with chocolate vermicelli, nuts and red cherries.

Cover with chocolate mousse.

Garnish with chocolate vermicelli, nuts and red cherries.

You can use small meringues or cream rosettes or chocolate mousse rosettes for garnishing.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]

[/vc_column][/vc_row][vc_row][vc_column width=”1/3″] [/vc_column][vc_column width=”2/3″][vc_column_text]My Hungry Heart can be purchased from Venture Media offices at 1 Mozart Street, Windhoek West, Namibia. To order a book email bonn@venture.com.na or phone 061 420 514.[/vc_column_text][/vc_column][/vc_row]