Chocolate trifle is a traditional layered dessert made with chocolate cake, fruit, custard, and whipped cream. With dark chocolate and rum-soaked cherries, Delia Smith Chocolate Trifle Recipe has a rich chocolate flavour and a soft, creamy texture.
Ingredients
This recipe serves 6–8 people and takes approximately 30 minutes to prepare, plus overnight soaking and chilling time.
3 large double-chocolate-chip muffins
2 tablespoons Morello cherry jam
1 jar (680g) pitted Morello cherries
75ml dark rum
200g dark chocolate, preferably 70–75% cocoa solids
250g mascarpone cheese
500g thick fresh custard
284ml whipping cream
Optional: A few fresh cherries or chocolate curls for decoration.
Use good-quality dark chocolate for the custard layer. Chocolate with 70% cocoa solids gives the dessert a rich taste without making it excessively bitter. The Morello cherries provide a slightly sour flavour that goes nicely with the chocolate.
For an alcohol-free version, replace the rum with cherry juice. The dessert will still taste good, although it will lose the warmth that rum adds.
How to Make Delia Smith Chocolate Trifle
Step 1
Begin with the cherries. Drain them from their jar and place them in a bowl. Pour over the dark rum, cover, and refrigerate overnight. This gives the cherries time to absorb the alcohol and develop a stronger flavour.
The following day, cut each chocolate muffin horizontally into two halves. Spread a little cherry jam over the cut surfaces, then put the halves back together. Slice each muffin into four pieces.
Arrange the muffin pieces across the bottom of a large glass serving bowl. Try to cover the base evenly so every serving contains a little chocolate cake.
Drain the soaked cherries, keeping the rum in a separate container. Prick the muffin pieces with a skewer or fork, then spoon the reserved rum over them. Scatter the cherries evenly across the cake.
The muffins should absorb the liquid and become soft, but they should not completely fall apart. I find that chocolate muffins give a richer result than ordinary sponge cake because they hold their texture quite well beneath the custard.
Step 2
Break 150g of the dark chocolate into small pieces, keeping the remaining 50g for decorating the finished trifle.
Place the chocolate in a heatproof bowl over a saucepan of barely simmering water. The bottom of the bowl should not touch the water. Stir occasionally until the chocolate has completely melted.
Remove the bowl from the saucepan and leave the chocolate to cool for a few minutes. It should remain smooth and fluid, but no longer be very hot.
Put the mascarpone into a separate mixing bowl and beat gently until smooth. Add the thick fresh custard and mix until the two ingredients are well combined.
Gradually stir the melted chocolate into the mascarpone and custard mixture. Continue mixing until the filling becomes smooth, thick, and evenly coloured.
Spoon the chocolate custard over the cherries and muffins. Spread it gently towards the edges of the bowl, covering the fruit completely.
Place the bowl in the refrigerator while you prepare the cream topping.
Step 3
Pour the cold whipping cream into a clean mixing bowl. Whisk until it forms soft peaks. The cream should hold its shape while remaining soft enough to spread with a spoon.
Avoid overwhipping, as stiff cream is harder to spread evenly and can become grainy.
Spoon the whipped cream over the chocolate custard, spreading it across the surface without mixing it into the layer underneath.
Grate or shave the remaining 50g of dark chocolate and scatter it over the cream. You can also add a few fresh cherries for decoration.
Cover the trifle and refrigerate for at least 2–4 hours before serving. Chilling gives the custard time to become firmer and helps the different layers settle together.
Serve the trifle straight from the refrigerator. A large serving spoon is usually the easiest way to reach through the cream, custard, cherries, and chocolate cake in one portion.
What to Serve With Delia Smith Chocolate Trifle
Chocolate trifle is quite rich, so it doesn’t need much alongside it. A small bowl of fresh strawberries or raspberries is a good choice, particularly if you want something slightly tart to balance the chocolate.
Strong black coffee or espresso also goes nicely with this dessert. The bitterness of coffee complements dark chocolate without adding extra sweetness.
For a family gathering, I would serve the trifle in one large glass bowl rather than dividing it into individual glasses. The layers look attractive through the glass, and everyone can choose their own portion.
You can prepare Delia Smith Chocolate Trifle Recipe the evening before a dinner party. Keep it refrigerated overnight, and add the whipped cream and grated chocolate closer to serving time if you want the topping to look freshly prepared.
Delia Smith Chocolate Trifle Nutrition Information
The following nutritional values are approximate estimates per serving, based on eight portions.
Nutrient | Amount per serving |
|---|---|
Calories | 700–750 kcal |
Carbohydrates | 50–60g |
Protein | 9–11g |
Total Fat | 45–55g |
Saturated Fat | 25–32g |
Sugar | 35–45g |
Fibre | 3–5g |
These figures can change depending on the chocolate, muffins, custard, and cream used. The dessert contains a considerable amount of fat and sugar, mainly from the mascarpone, chocolate, and cream.
Smaller servings are a sensible choice, especially after a large meal.
FAQs
Can I make chocolate trifle a day ahead?
Yes. Chocolate trifle can be prepared the day before serving and kept covered in the refrigerator. The extra chilling time softens the muffins and allows the chocolate custard to firm up. For a fresher appearance, add the whipped cream and chocolate decoration on the day you plan to serve it.
Can I make chocolate trifle without alcohol?
Yes. Replace the dark rum with cherry juice or a little syrup from the Morello cherry jar. The cherries will still have plenty of flavour, and the chocolate custard remains unchanged.
What chocolate should I use for chocolate trifle?
Dark chocolate containing around 70–75% cocoa solids is a good choice. It gives the custard a strong chocolate flavour that balances the sweetness of the muffins and cherries. Milk chocolate can also be used, but the finished dessert will taste sweeter.
Why is my chocolate custard too runny?
The custard may be too thin, or the mixture may not have had enough time to chill. Use thick fresh custard and full-fat mascarpone. After assembling the trifle, refrigerate it for several hours to help the chocolate layer become firmer.
How long can I keep leftover chocolate trifle?
Keep leftover trifle covered in the refrigerator and eat it within two days. The whipped cream may gradually lose its texture, and the muffins will continue absorbing moisture. Always use a clean serving spoon and return the dessert to the refrigerator promptly.
Can I freeze chocolate trifle?
Freezing is not recommended. The mascarpone, custard, and whipped cream can separate during thawing, leaving the dessert watery or grainy. Chocolate trifle tastes much better when freshly prepared and stored in the refrigerator.
Can I use chocolate sponge cake instead of muffins?
Yes. Chocolate sponge cake, Swiss roll, or brownies can replace the muffins. Sponge cake makes a lighter trifle, while brownies produce a denser chocolate layer. If you use a very soft sponge, reduce the soaking liquid slightly so the cake doesn’t become too wet.