I just love a trifle dessert. They are typically super easy to make and look so pretty. Served in individual glass compotes or wine glasses, this Black Forest Trifle would make a great Valentine's treat for the romantic dinner that I know you are planning for your sweetheart. It makes a lot so you could simply half the recipe if making it just for two.
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| glass compote |
The "made from scratch" pudding layer is really delectable, and worth the extra time it takes to make. Trust me! I couldn't quit eating it. I have tasted "made from scratch" pudding that I didn't think was worth the time and effort, but this pudding is way better than instant.
Black Forest Trifle
Recipe Source: Prime Meridian
Serving Size : 8
4 1/2 cups milk, divided
3- 1 ounce squares unsweetened chocolate
1/3 cup cornstarch
1/2 cup sugar
1/4 tsp salt
2 tsp vanilla
2 cups cookie crumbs (vanilla wafers, shortbread, or chocolate chip)
1 can cherry pie filling
3- 1 ounce squares unsweetened chocolate
1/3 cup cornstarch
1/2 cup sugar
1/4 tsp salt
2 tsp vanilla
2 cups cookie crumbs (vanilla wafers, shortbread, or chocolate chip)
1 can cherry pie filling
1. In a heavy saucepan, combine 4 cups milk and chocolate. Cook over
moderate heat until bubbles form on milk around edges of pan. Remove from
heat. Set aside. In a small bowl, combine cornstarch, sugar, salt, and 1/2
cup milk. Whisk until well moistened and smooth. Gradually add cornstarch
mixture to hot milk mixture stirring constantly. Return to moderately high
heat, stirring until mixture begins to boil. Boil 1 minute while continuing
to stir. Remove from heat. Stir in vanilla.
moderate heat until bubbles form on milk around edges of pan. Remove from
heat. Set aside. In a small bowl, combine cornstarch, sugar, salt, and 1/2
cup milk. Whisk until well moistened and smooth. Gradually add cornstarch
mixture to hot milk mixture stirring constantly. Return to moderately high
heat, stirring until mixture begins to boil. Boil 1 minute while continuing
to stir. Remove from heat. Stir in vanilla.
2. Spoon 1/3 (approximately 1 1/3 cup) mixture into a 2-quart soufflé dish
or trifle bowl. Top with 1/3 (2/3 cup) cookie crumbs. Set Aside 1/2 cup pie
filing. Gently spoon half of remaining filling onto crumb layer. Repeat
layering with another 1/3 chocolate mixture, 1/3 crumbs, remaining pie
filling and remaining chocolate mixture. Spoon remaining crumbs around top
edge of bowl to form a border. Place reserved pie filling in center.
or trifle bowl. Top with 1/3 (2/3 cup) cookie crumbs. Set Aside 1/2 cup pie
filing. Gently spoon half of remaining filling onto crumb layer. Repeat
layering with another 1/3 chocolate mixture, 1/3 crumbs, remaining pie
filling and remaining chocolate mixture. Spoon remaining crumbs around top
edge of bowl to form a border. Place reserved pie filling in center.
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3. Refrigerate covered 5 to 6 hours or until pudding is well chilled.
I know the pics are not great. Obviously I took them and not my hubby :)
Buon Appetito!
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