Chocolate, Cranberry and Mandarin Trifle
recipe
Chocolate, Cranberry and Mandarin Trifle
No commentsIngredients
- 170g fresh cranberries
- 200g cranberry sauce
- 600g can mandarin segments in mandarin juice, drained and juice reserved
- 1 double chocolate chunk loaf, cut into cubes
- 150g bar luxury plain chocolate
- 850g low-fat custard
- 140ml double cream, lightly whipped
Serves:
4
Preparation:
260
Cook Time:
30
Total Time:
290min
Directions
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- Place the cranberries in a saucepan with the cranberry sauce and about &# of the mandarin juice. Cook over high heat for about minutes until thickened, stirring occasionally. Leave to cool.
- While the cranberry mixture is cooking and cooling, place the chocolate cake in a large trifle dish and moisten with the reserved mandarin juice. Sprinkle the mandarins on top.
- Break half of the bar of chocolate into a small saucepan and add a little of the custard. Warm gently, stirring constantly, until melted. Remove from the heat and stir in the rest of the custard. Leave to cool.
- Melt the remaining chocolate in a small bowl set over a saucepan of simmering water or in the microwave on high for about minutes. Leave to cool but not set. Line a baking tray with non-stick baking parchment. Make a greaseproof paper piping bag and fill with chocolate. Cut off the tip and pipe freehand stars on the parchment. Leave in a cool place to set hard.
- Spoon the cranberry mixture over the mandarins then top with the two custards using alternate large spoonfuls. Swirl it with a knife or skewer to give a decorated rippled effect. Chill for at least hours (but up to hours).
- To serve, pipe or spoon blobs of cream on to the trifle. Carefully peel the chocolate stars from the parchment and set one in each blob of cream.
Source: Tesco
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