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Delia Smith Chocolate Trifle Recipe

Delia Smith Chocolate Trifle Recipe

Delia Smith's chocolate trifle recipe layers chocolate sponge, custard and cream into a properly indulgent dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 People
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Sponge Layer:
  • 200 g chocolate sponge cake cubed
  • 4 tbsp coffee liqueur or orange juice
  • Chocolate Custard:
  • 500 ml milk
  • 150 g dark chocolate broken into pieces
  • 4 large egg yolks
  • 50 g caster sugar
  • 2 tbsp cornflour
  • Cream Topping:
  • 400 ml double cream
  • 2 tbsp icing sugar
  • Grated chocolate to decorate

Method
 

  1. Layer cubed sponge in a trifle bowl and drizzle with liqueur or juice.
  2. Heat milk with chocolate until melted and smooth.
  3. Whisk egg yolks, sugar and cornflour together.
  4. Gradually combine, then cook over low heat, stirring, until thickened.
  5. Cool the custard, covered with cling film directly on the surface.
  6. Pour the cooled custard over the sponge.
  7. Chill for at least 4 hours, ideally overnight.
  8. Whip cream with icing sugar to soft peaks.
  9. Top with cream and grated chocolate.

Notes

Cover the custard directly with cling film to prevent a skin forming.
Give the trifle its full chilling time for the layers to set properly.
Whip the cream to soft peaks only, for the neatest topping.
Don't over-soak the sponge, or it will collapse.
Not suitable for freezing.