Christmas pudding can go down a treat with some crowds, but with others, it might be less pleasing. If you like something chocolatey, for example, you might not be impressed to see the dense, raisin-packed pudding on the menu.
However, one chef has shared his version of a trifle is sure to go down a treat with any crowd, as it’s so tasty, and once you have the first mouthful, you’ll be begging for more because it’s just that good.
Chris Davey, a private chef and owner of a renowned farm shop and restaurant, The Cotswold Guy, has shared the delightful recipe for his chocolate cherry trifle, and once you try it, it’ll become a permanent fixture on your Christmas menu year after year.
He shared: “If I am being totally honest, I think my chocolate cherry truffle has what it takes to knock Christmas pudding off its pedestal. It’s got a bit of a story behind it, too. My sister used to make this dessert with whipped cream, Cadbury’s Flake, and a canned cherry when we were kids. It was simple, but we just loved it.
“I’ve taken that childhood memory and elevated it into this rich, beautiful truffle that I make every Christmas now, and it’s become a bit of a tradition.
“What makes this dessert special is that it keeps that nostalgic element but takes it to another level. Instead of canned cherries, I use frozen black cherries cooked down with light brown sugar, vanilla, lemon juice, and lemon zest until they’re jammy and intense.
“The lemon zest is crucial – it cuts through the richness and brightens everything up. Then I layer it with a proper brownie base and good-quality 70% dark chocolate, finishing it with whipped cream. It’s indulgent and it looks stunning, quite perfect for the occasion.
“I’ve served this at countless Christmas dinners and private events, and it’s always a showstopper. There’s something about that combination of rich chocolate, tart cherries, and light cream that just works perfectly together.
“Top tip – you can make components ahead of time, which takes the pressure off on the day.”
Ingredients: For the brownie base:For the cherry layer:
500g frozen black cherries
100g light brown sugar
2 teaspoons vanilla essence
Zest and juice of 1 lemon
2 teaspoons gelatine (dissolved in 2 tablespoons warm water)
For the topping:
200g quality 70% dark chocolate, melted
400ml double cream, whipped to soft peaks
Method:
Prepare the brownies: melt the chocolate, butter, and salt in the microwave in short bursts, stirring thoroughly between each burst.
In a separate bowl, mix the eggs, both sugars, and vanilla extract until well combined. Combine the melted chocolate and butter with the egg mixture.
Sift in the flour and then stir until just combined. Pour into a lined 20cm square tin and bake at 170°C for 25-30 minutes until there’s a slight wobble when shaken and it’s slightly cracked on top. Let it cool completely.
For the cherry layer, combine the frozen cherries in a pan with the brown sugar, vanilla, lemon juice, and lemon zest.
Cook over medium heat for about 10-15 minutes until jammy and reduced. Stir in the dissolved gelatine and let cool completely. Once the brownie has cooled, spread the cherry mixture evenly over the top.
Refrigerate for at least 2 hours to set. Melt the dark chocolate, then let it cool slightly. Fold it gently through the whipped cream to create a marbled effect, don’t overmix, you want those streaks of chocolate. Spread the chocolate cream over the cherry layer. Chill another hour before serving.
Dining and Cooking