Chocolate and summer berry trifle
This is a secret Prosser Family favourite (my inlaws) that everybody loves and it’s the perfect way to finish a summer’s dinner. You can make this trifle in individual glasses or in one large bowl. This is a fun and oh-so-easy recipe to make and never fails to impress. Not so secret any longer.
250g Whittakers milk chocolate,
broken up
500g carton of vanilla custard 400g chocolate sponge (either your own, however bought sponge, cake or brownie will work)
500g berries, fresh or frozen (cut to
desired size)
300ml cream, whipped to soft peaks 2Tbsp sherry or rum (or to taste) Amaretti biscuits or chocolate flake
(for topping) Bring about 2.5cm of water to a simmer in your saucepan on a medium heat. Put a heatproof bowl in the mouth of the pot, add the chocolate pieces and stir occasionally as it softens. As soon as it is melted remove from the heat and fold in the custard.
To make the layered trifle, place ⅓ of your berries in the bottom of the bowl, add in a ⅓ of the custard and then add a layer of sponge, drizzle rum or sherry over the sponge, Repeat 2-3 times to create a layered effect.
Cover with whipped cream and refrigerate until ready to eat.
Finally top with either crumbled amaretti biscuits or a broken up chocolate flake.
Enjoy.