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Chocolate Truffle Festive Trifle

Chocolate Truffle Festive Trifle

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Wow your guests with this show-stopping trifle this festive season.

  • Makes : 15 |
  • Difficulty:

  • Prep Time : 3:0 hours |
  • Cook Time : 12:0 hours
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Blueberry Jelly

2 C (500 ml) blueberries (can replace with any berry of your choice)
¼ C (60 ml) castor sugar
6 leaves gelatine
1 vanilla pod

Mud Cake

4 Tbsp (60 ml) butter
1 C (250 ml) Demerara sugar (caramel sugar)
4 Tbsp (60 ml) cocoa powder
2 eggs
1 C (250 ml) flour
1 tsp (5 ml) baking powder
½ tsp (2,5 ml) bicarbonate of soda
1 ¼ (310 ml) lukewarm water

Pastry Cream

2 C (500 ml) milk
1 vanilla pod
¼ C (60 ml) castor sugar
1 tsp (5 ml) corn flour
2 eggs

Dark Chocolate Mousse

6 eggs
2 Tbsp (30 ml) sugar
½ leaf gelatine
1 C (250 ml) chopped dark chocolate (65%)
¾ C (180 ml) cream
1 Tbsp (15 ml) brandy

White Chocolate Mousse

6 eggs
1 Tbsp (15 ml) sugar
½ leaf gelatine
1 C (250 ml) chopped white chocolate
¾ C (180 ml) cream
1 Tbsp (15 ml) Grand Marnier liqueur

Truffle Mix

½ C (125 ml) dark chocolate
¼ C (60 ml) cream
1 Tbsp (15 ml) butter
1 tsp (5 ml) glucose
½ tsp (2,5 ml) brandy
½ C (125 ml) cocoa powder for rolling

Chantilly Cream

2 C (500 ml) cream
½ C (125 ml) icing sugar
1 vanilla pod, seeds scraped

To Garnish

fresh cherries
fresh blueberries
toasted almonds
fresh mint

Blueberry Jelly

Bloom the gelatine leaves in ice water.

Scrape the vanilla beans out of the vanilla pod and mix them into the castor sugar.

Add the juice and vanilla sugar to a saucepan and bring up to scalding temperature (85 ºC) then remove from the heat and add the gelatine, mix to combine and melt the gelatine.

When the jelly mix is smooth and incorporated, pour some of it (about 100 ml, enough to create a shallow layer) into the bottom of your intended serving bowl, cover and refrigerate. This will form the base layer of your jelly.

Pour the rest of the mix into a high-sided tray or a bowl, cover with cling wrap and allow to set.

Mud Cake Roulade

Preheat the oven to 160 ºC.

Place the butter, sugar and cocoa powder into a stand mixer with the paddle attachment. Cream the ingredients until light and fluffy.

Gradually add the eggs and mix to combine.

Sieve the baking powder and flour together.

Combine the bicarbonate of soda with warm water to dissolve.

Add the dry ingredients and liquid to the butter mix in alternating batches to prevent lumps forming, mixing in-between.

Grease and line a baking tray (around 39 x 27 x 2 cm) with baking paper and pour in the mix. Spread evenly.

Bake at 160 ºC for approximately 15 minutes until a skewer inserted comes out clean.

Pastry Cream Filling (for Mud Cake)

Add the milk to a saucepan over medium heat. Scrape the beans out of the vanilla pod and add these, along with the scraped pod to the milk and bring up to a boil.

Mix the cornflour and the sugar together; then whisk this together with the eggs. Do this in a bowl that is large enough to fit the heated milk mixture, which will be added next.

When the milk comes to the boil, remove it from the heat and pour it slowly, in a steady stream, over the egg mixture. Be sure to stir constantly, otherwise, the heat from the milk will cook and curdle the eggs.

Strain the mixture through a sieve back into a saucepan and place back over medium heat.

Bring the ‘custard’ mixture to a simmer, stirring constantly until thickened. Take care not to scramble the mixture. Remove from the saucepan straight away and cool at room temperature, covered with plastic wrap and set aside.

To assemble the roulade

Carefully loosen and tip the cooled cake out onto a sheet of clingwrap that will fit its length.

Pour the cooled pastry cream over the sponge and spread. Carefully roll up the cake Swiss roll style. Wrap with the cling wrap and place into the fridge to set.

When ready to assemble, slice into 2 cm rounds.

Dark Chocolate Mousse

Place the chocolate into a double boiler to melt (alternatively, melt carefully and slowly in a microwave).

Place the eggs and sugar into a mixer and whisk until it reaches a sabayon (fluffy and doubled in size).

Bloom the gelatine in a little cold water. Squeeze out and then melt using the brandy. Fold the brandy-gelatine mix carefully into the egg mixture.

Whip the cream to soft peaks.

Fold the egg mix into the melted chocolate to avoid lumps in the chocolate.

Fold in the cream. Ensure the mix is smooth.

Place the mixture into a piping bag and set aside.

White Chocolate Mousse

Place the chocolate into a double boiler to melt (alternatively, melt carefully and slowly in a microwave).

Place the eggs and sugar into a mixer and whisk until it reaches a sabayon (fluffy and doubled in size).

Bloom the gelatine in a little cold water. Squeeze out and then melt using the Grand Marnier. Fold the Grand Marnier-gelatine mix carefully into the egg mixture.

Whip the cream to soft peaks.

Fold the egg mix into the melted chocolate to avoid lumps in the chocolate.

Fold in the cream. Ensure the mix is smooth.

Place the mixture into a piping bag and set aside.

Truffle Mix

Bring the cream, brandy and glucose to a boil.

Pour this over the chocolate and stir until the chocolate has completely melted.

Add the butter and stir until the butter completely been incorporated.

Pour into a container and place into the fridge to set.

When the mixture has set and hardened. Take out of the fridge and scoop out about a teaspoon size of the mix and roll into balls (tip: use a melon baller to get equal sizes).

Place into the cocoa powder and roll to cover. Place back into the fridge to re-set.

Chantilly Cream

Scrap the seeds out of the vanilla pod and add to the cream. Add the sugar.

Whisk the mixture to stiff peak stage.

Place into a piping bag and set aside.

Assembling

Scoop out some of the blueberry jelly and place the bottom of glass bowl.

Then, line the sides around the bottom of the bowl with mud cake and pastry cream roulade.

Build the inside of the trifle by alternating piping the two chocolate mousses and adding scoops of jelly and truffles. Allow to set in the fridge (covered).

When ready to serve, finish by piping the top with Chantilly cream and garnishing with the truffles, mint, blueberries, cherries and toasted almonds.