Hello & Welcome to Milly White Cooks!
Today’s recipe is for my utterly indulgent Black Forest Trifle. In my step-by-step video
I’ll show each stage to making this gluten-free chocolate trifle including how to make the
cherry and berry fruit compote, along with a rich, decadent real chocolate custard and
pillow Chantilly cream. I’ll also be using my completely more-ish gluten-free chocolate
buttermilk muffins and I showed you my recipe for these in my last video. Both of these
recipes are from my Gluten Free Christmas Holiday Festive Feasts & Treats Cookbook and
you can find the links to this in the detail box below.
We’ll start by taking a quick look at the ingredients list, which I’ve grouped together
for each layer of the trifle. So to start, you’ll need: 6 chocolate muffins, these are
my own gluten-free chocolate buttermilk muffins. You can make these a day or 2 before you need
them or well in advance and freeze them before defrosting for the trifle. Of course, you
could just buy some chocolate muffins but I wouldn’t and didn’t as I made these yesterday.
For the cherry and berry fruit compote, we’ll need 500g or 1lb 2oz of Black Forest Fruit
Mix. Mine is a frozen mixture of cherries, Morello cherries, strawberries, raspberries,
blackberries red currants and black currants which I’ve defrosted. For a boozy kick, I’m
adding 2 tbsp Kirsch liqueur or sherry but this is completely optional, if you don’t
want to use alcohol just leave it out. And to add some sweetness, 2 tbsp of soft brown
sugar. Working our way up the trifle, the next layer
is a gorgeous real chocolate custard and to make this we’ll need some real chocolate,
specifically 100g or 3½oz of 70% cocoa chocolate and I always use fair-trade chocolate, plus
little extra for decoration at the end. Plus 60g of natural caster sugar which is
equivalent to 4 tbsp + 1 tsp of superfine sugar. Here I have
the yolks from 4 free range eggs, size medium in the UK or large in the US, and I’ve frozen
the separated whites to use in Pavlova for another day. Normally, I would make this custard
using a vanilla pod, but I was still waiting for my order to arrive, so I’ve had to improvise
with 1 tsp of good quality vanilla extract but I also retrieved a scrapped out pod from
my jar of vanilla sugar, and you’ll see why when I make the custard, when I’ll also use
480ml or 2 cups of milk. In this little dish, I have 1 tbsp of good quality cocoa powder
and 2½ tbsp of cornflour or corn starch. And finally, for the Chantilly cream topping,
we’ll need 300g double cream which is the same as 1¼ cups of heavy cream plus 180ml
or ¾ cup of crème fraîche and 3 tbsp of icing or powdered sugar. I’m also to need
another tsp of vanilla extract too. Don’t forget to subscribe to my channel for
lots more gluten-free recipes, now let’s get cooking!
We’ll start by tipping the defrosted fruit and any juices into a saucepan and stirring
in the brown sugar followed by the liqueur. If you’re not using any alcohol or your fruit
is not as juicy as mine is, then now add 2 tbsp of water. Give everything a stir to coat
the fruits and then cook over a low heat for about 10 mins until the sugar has dissolved
and become syrupy. Set aside to cool. Meanwhile, add the milk to a saucepan. If
I had a whole vanilla pod at this point, I’d split it in half lengthwise, scrap out the
seeds and add these and the pod to the pan too, but I’m just adding the rescued vanilla
pod. Heat the milk on medium-low until it comes to scalding point, which is where small
bubbles form at the edge of the pan just like this, then take off the heat.
I’ve popped the egg yolks into a heat-proof jug and I’m going to sieve in the cocoa and
cornflour to remove any lumps. Next is the vanilla extract, but I wouldn’t use this if
I had used a whole vanilla pod with its seeds. And then the sugar for the custard. Whisk
together into a smooth paste, making sure that there are no lumps. Now this bit is not
difficult but it is important to follow the steps that I show you and you will then have
a deliciously smooth and silky real chocolate custard. Start to slowly whisk in the hot
milk, initially just a ladleful at a time. This slow addition of milk to the egg mix
means that you won’t run the risk of scrambling your eggs, which really wouldn’t be nice at
all! Now that I’ve slowly whisked in about half the hot milk, I can pour in the rest.
Whisk well then pour the whole lot back into the pan and return to the stove over a low
heat. Again, it’s important to follow this step which is to keep whisking the sauce constantly
until it begins to thicken, which will take about 8 to 10 mins. Also, off camera, I have
melted the chocolate, which you can do either in the microwave using 20 second blasts and
stirring between each blast or you can place the chocolate in a bowl over a pan of barely
simmering water. Now that my custard has thickened, I’m going to whisk in the melted chocolate
until well combined and silky, just like this. Now what I’m going to do is pour this back
into the jug and cover it with kitchen film but I’m going to put the cling film directly
in contact with the chocolate custard, as this will prevent a skin forming on top of
the custard. Then, set aside to cool down completely, especially if you’re assembling
your trifle in a lovely glass dish. So let’s fast forward an hour or so, and the
custard, fruit compote and muffins have all now cooled down and I have my glass trifle
bowl. We can start to assemble the trifle and this stage can be done up to 24 hours
before serving. Unwrap the chocolate muffins and slice each one into 3 thick rounds like
this. Lay these across the bottom and up the sides of trifle bowl, making sure that there
are no gaps by cutting up some of the discs to fill in any spaces. Don’t worry if it looks
a bit messy at this stage, it will all come good. So here you can see, I’ve just got one
more gap to plug, there all done. Pour in the fruit compote and wiggle it out into an
even-ish layer. Then pour over the chocolate custard and use the back of the spoon to make
sure that it’s an even layer and reaches the edge of the bowl all the way around. Cover
with a fresh layer of kitchen film, again directly in contact with the custard and put
into the fridge to chill and firm up for at least 3 hrs but it will be perfectly fine
to leave in the fridge like this for up to a day.
You can add the Chantilly cream topping about an hour before serving. Place the cream into
a mixing bowl and whisk until it forms stiff peaks. Sift in the icing sugar, add 1 tsp
vanilla extract along with the crème fraîche, then lightly fold together. Remove the kitchen
film from the chilled trifle, then – and this bit’s really technical so watch carefully
– just dollop the whipped Chantilly cream into pretty mounds over the top. Finally,
finely grate over a little reserved chocolate and if you want to be really fancy-schmancy,
you can also sprinkle over a little edible glitter too for a pretty festive twist. Wowsers
– even if I say so myself, doesn’t this look totally scrumptious?
I hope you’ve enjoyed this video, please give it a thumbs up and subscribe if you have.
You can also find this recipe in my Gluten Free Christmas Holiday Festive Feasts & Treats
Cookbook, which is available as a paperback or Kindle book from Amazon, or as an ebook
from iBooks, Nook or Kobo. All the links to my book are in the description box below and
I also have a quick video preview that you can watch too!
I hope you’ll want to watch more videos in my Gluten Free cooking series, like these
ones here. Thank you so much for your company. Please
also let me know if you make this or if you’d like to see a video of any other of my recipes.
I’d like to wish you all a Merry Christmas and bye for now!