Christmas recipe: Quick and easy chocolate and Amarula trifle Posted on 20 November 2012 I love the tradition of trifle, but am not the hugest fan of the soggy Swiss roll or jelly. To top it, I’m a chocolate fiend. So, when my friend Kristal Duncan suggested this Christmas dessert recipe she got from her mom, I jumped at the chance to make it. It combines all the best parts of trifle and adds an Amarula-doused chocolatey twist in a recipe that is so quick and easy, it takes only a few minutes to whip up. Serves 6 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 Method 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, and enjoy! Easy as that! Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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