MINI CHOC CHERRY TRIFLES (Christmas idea)
serves 12
2 cups (500ml) thickened cream, divided
1.25 cups full cream milk
1.5 cups caster sugar, divided
1/3 cup unsweetened cocoa powder, sifted
8 large egg yolks
1/4 cup cornflour
2 tsp pure vanilla extract
80g unsalted butter, cut into small cubes
550g fresh cherries, halved & pitted
1/4 cup fresh lemon juice
1/2 quantity Choc Sheet Cake (see on Taste.com.au), cut into 2cm cubes
2 Tab milk choc curls, shaved from a block with a vege peeler
In a large saucepan, whisk 1.25 cups cream, milk, 1/2 cup sugar & cocoa powder until blended. Bring to a simmer over medium heat, whisking occasionally.
Meanwhile in a bowl whisk 1/2 cup sugar, egg yolks, cornflour and 3/4 tsp salt for 1 min or until pale & thick. Gradually whisk warm cream mixture into yolk mixture.
Return mixture to saucepan. Using a whisk, stir constantly over med-low heat for 5 mins or until a few bubbles burst on surface and mixture is thick and glossy. Remove from heat. Whisk in vanilla.
Cover and set aside for 10 mins or until slightly cooled. Whisk in butter until blended.
Strain custard through a fine sieve into a shallow baking dish. Press a sheet of glad wrap directly on surface of custard. Chill until cold for about 2 hours. Just before using, stir gently to loosen.
Meanwhile in a large bowl toss cherries, lemon juice and remaining 1/2 cup sugar to coat. Let stand at room temp, tossing occasionally for about 30 mins or until juices form.
Layer half of the cake pieces and cherries in 12 x 2/3 cup (160ml) dessert glasses. Spoon 1 Tab cherry juices over each. Spoon custard over cake pieces and cherries. Repeat with remaining cake, cherries and juices. Refrigerate for 2 hours for flavours to blend.
Just before serving, in a medium bowl whip remaining 3/4 cup cream until thick stiff peaks form. Spoon over the trifles and sprinkle with choc curls.