WATCH: Sweeten the festive season with chocolate Amarula trifle
What Christmas desserts do you enjoy eating or making for your family?
Shock your guests this Christmas with an edgy twist on the usual Christmas trifle. Forget the boring jelly and custard version and try this amazingly delicious and tipsy Amarula chocolate trifle.
This recipe by Meg de Jong is so fun and tasty it will become a tradition in the years to come.
Ingredients
- 20 x 20cm square of chocolate cake (For best results bake Ina Paarman’s chocolate cake mix the day before. If you’re in a hurry, any store-bought chocolate cake will do, but the better the cake, the better the trifle).
- 1 litre of chilled custard (prefer ultra-mel)
- 2 x flakes (or more!)
- 500 ml whipped cream
- Your choice of nuts (I used walnuts and flaked almonds)
- 2 tots Amarula
- Cherries optional
Cut chocolate cake into 2x2cm chunks. Place first layer on bottom of suitable glass bowl. Pour tot of Amarula over cake. Pour layer of custard over chunks of cake – approx half a litre. Whip cream until stiff. Add layer of cream over custard in blobs, working from outside in so that you can see the layers when you’re done. Roughly chop nuts. Sprinkle a layer over cream. Crumble a layer of flake. Repeat layers, starting with cubed cake, moistening it with a shot of Amarula, then custard, and cream. Garnish the top with nuts and a flake. Keep chilled until you’re ready to serve
WATCH: Salted Caramel, Brownie Trifle
DID YOU KNOW?
To receive news links via WhatsApp, send an invite to 061 876 3179
The Southlands Sun is also on Facebook, Twitter, Instagram and Pinterest – why not join us there?
Do you have more information pertaining to this story?
Feel free to let us know by commenting on our facebook page or you can contact our newsroom on 031 903 2341 and speak to a journalist.
(Comments posted on this issue may be used for publication in the Sun)
