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Chocolate Cherry Trifle Recipe

Chocolate Cherry Trifle

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Average Rating:

Total Reviews: 45

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  • on December 25, 2012

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    I couldn't find the recommended morello cherries anywhere in my local stores. I had to settle for canned tart cherries packed in water. They did not look or taste that good straight from the can. Hmmm, what to do! I soaked them in the cherry brandy overnight and oh boy, what an improvement! Couldn't find chocolate pound cake so I just made a boxed fudge chocolate cake and this worked fine. Made my chocolate cake jam sandwiches and put them in the bottom of the dish. Poured my bowl of brandy soaked cherries over the top of the cake. The chocolate custard is to die for! I got lazy and used Cool Whip on top. Everyone loved it! Heard a lot of mmmmm's from those taking their first bite. When you hit one of those brandy soaked cherries....oh boy! I thought the brandy might be too strong but I actually think I will use a bit more than the half cup next time! It was a great contrast to the sweetness of everything else and not at all too strong! Everyone agreed this was a keeper!

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  • on November 25, 2012

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    I made this for Valentine's Day 2011. It was absolutely delicious and lasted the week. I used a devil's food chocolate cake and stirred the pudding constantly for about 45 minutes, removing it from heat when I thought it might be getting carried away. My boyfriend told me I wouldn't need to take the rest to work as he would be finishing it all no problem. And...he did. Thanks Nigella!

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  • on January 01, 2012

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    Pull up a stool to the stove because you are going to be there for a while stirring this custard. I cooked it in an old-school double boiler on med-low heat and it took 45 mins. It came out perfect that way though. I only gave this recipe 3 stars because of the cake. I had to make my own pound cake (because where do you live that you can run to the store and get a ready made chocolate pound cake? I had a real good old recipe from Southern Cakes but still didn't really care for it. If I try this again, I will use an ordinary German chocolate or Devils Food cake. Something sweeter and more moist. Also, way too much whipped cream is called for. I made this trifle into single servings for New Years Eve because I think it presents better that way and there was also too much cake and not enough custard. So, do with that what you will.

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  • on December 25, 2011

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    When someone wants you to bring the desert to a large formal dinner party, this is the one to bring. It will look great no matter what and the cake will be perfect after all the added jelly, custard and cherries. I made the chocolate pound cakes (recipe from Swansdown and the custard the day before the dinner and placed it in the refrigerator. I allowed the custard to set up overnight and spooned it over the cherries eight hours before dinner and added the whipped cream and chocolate shavings just before serving time. Important; Custard will thicken more than you think during cool down. I kept checking the temperature of the custard by tasting with a spoon and never stopped stirring with a wire whip.

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  • on December 21, 2011

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    This is a wonderful, rich chocolate dessert. If you cook the custard on a relatively low heat so it won't curdle it may take 30 minutes or more to thicken so you must be patient. I made this for a Christmas party last Saturday and we finished the last tonight for dessert (Wed and my husband thought it was better tonight at 4 days old, so it does keep. I am making it again for Christmas Eve. I found the cherries in the foreign food section of our local Meijers. They are from Hungary--they are labeled Sour Cherries in light syrup. I used skim milk the first
    time and 2% this time and 60% chocolate (Ghiradelli and it is plenty dark chocolatey and rich.

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  • on December 16, 2011

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    A great Christmas dessert...pairs wonderfully with Bobby's Prime Rib and Guys Pear and Pomegranate salad as part of my annual Food Network holiday menu.

    Mmmmm.

    The online recipe does say it but in the episode in which this appeared Nigella specifies that you need to use whole milk for the custard not regular old 2 percent milk, 1 percent or skim.

    The custard needs that extra fat in whole milk to help it thicken properly and could be why some people who have tried this recipe had trouble getting it to set up.

    As what to do with left over egg whites...

    Since I make this at Christmas I use the left over eggs whites to make Peppermint Meringues to set out my holiday cookie platter.

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  • on December 09, 2011

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    Great flavor and looks stunning in th e trifle bowl

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  • on November 26, 2011

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    I had a heard time getting the custard to thicken yet not boil but it did thicken over time. Couldn't find cherries in my area but did substitute with frozen berries and raspberries with a little sugar. They worked well. All who tried it loved it, and it looked as good as it tasted. I'll definitely make it again.

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  • on February 21, 2011

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    This is how trifle should taste! This is decadence at its best. I have used this at Christmas, Valentines Day and any other time I can find an excuse. The rich custard tastes SOO good against the brandy soaked cakes. Heaven!

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  • on December 30, 2010

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    I am a true follower of the great Delia Smith and her classic recipes and put together her version of a cherry trifle last year and the year before, however this Christmas I gave this recipe a try and by goodness, it beat the last few years hands down!! Fantastic tasting dessert that all around the table really enjoyed! Putting it together for different friends at our New Years eve gathering tomorrow!! Well done Nigella

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