Saturday, January 28, 2012
Chocolate Cherry Trifle
Here's what you'll need
1 box chocolate cake mix, prepared as directed. I used triple chocolate fudge cake mix
2 cans cherry pie filling, refrigerated
For Chocolate Mousse:
4 large egg yolks
1/4 cup sugar
2-1/2 cups heavy whipping cream
6 oz. (1-1/2 bars) Ghirardelli Semi-sweet Chocolate Baking Bars, bashed into bits
To begin, I prepared and baked the cake, according to directions, in a rectangle pan.
While that was baking I started on the chocolate mousse. Begin by beating the four yolks in a small bowl on high speed until thick and lemon colored, about three minutes. Gradually add sugar and beat for another minute or so. Heat one cup of whipping cream in a sauce pan over medium heat just until hot (not boiling). Gradually stream a little of the hot cream mixture into the egg yolk mixture to temper the eggs. You don't want to add too much too fast or you might scramble the yolks, only pour about half the hot cream into the egg, mixing all the while. Then, add the mixture back into the sauce pan with the remaining cream and continue to cook over low heat for about five minutes, stirring constantly, until mixture is blended and thickening. Let cool for 10 minutes and add chocolate bits to the mixture. Stir to melt and incorporate the chocolate. Cover and refrigerate for about two hours, stirring once or twice within that time. When chilled, beat remaining 1-1/2 cups whipping cream in a chilled medium sized bowl until stiff. Gradually add 3/4 cup of the chocolate mixture to whipped cream and stir. Gently fold in remaining whipping cream until blended.
Once cake is cooled, cut into bite-sized squares and layer about half of the squares into bottom of trifle bowl. Cover cake squares with one can of cherry pie filling. Spoon half of the chocolate mousse over cherries. Continue layering by covering mousse with remaining cake bites, the second can of cherry pie filling, and remainder of chocolate mouse. I garnished the trifle with the chocolate crumbs that fell from cutting the cake into squares and a little whipping cream that I reserved, but you can get as creative as you wish...chocolate curls or shavings, pipettes of whipped cream. You get the idea.
Sharing at Design by Gollum's Foodie Friday.