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Cioccolata foresta nera (Black Forest Chocolate Trifle)

This is a layered dessert or you can assemble it as a round cake. I would translate it’s name in english as Black Forest Chocolate Trifle.

The layers from the top to the bottom

White chocolate mousse

Milk chocolate mousse

Dark chocolate mousse

Cherry filling

Italian sponge soaked in or brushed with chocolate sauce (it depends how soft or hard they are)

I try to make it like a tiramisu in a bigger flat glass container or dish.

The recipe

I will write how I make this dessert in step to step.

Take a dish in which you would like to serve the dessert.

First make the chocolate sauce.

50 g dark chocolate

50 ml double cream

150 ml milk

1 teaspoon almond liqueur or flavour as you like

Bring the double cream almost to boiling point then remove from the heat and add chocolate pieces. Stir until it melt and add the remaining ingredients like milk and almond flavours.Soak the sponge fingers in the sauce and make a layer from them in the dish you want to use. Open the can of the cherry filling, pour the content of it into a strainer to separate the fruit from the coulis. arrange the cherry over the sponge layer. Keep it refrigerated until you are ready with the dark chocolate mousse.

Dark chocolate mousse

100 g dark chocolate melted

200 g double cream

Beat the double cream until it forms peaks. Do not over beat, be careful, we don’t want it to be very stiff. Transfer the cream into a bigger bowl and fold the melted and room temperatured chocolate to the cream carefully. If the mixture becomes harder put the bowl over simmering water to make it softer.

Take the dish from the fridge and spread the mousse over the cherries, even the surface with a palette knife.

Return it back to the fridge until you make the milk chocolate mousse.

Milk chocolate mousse

100 g milk chocolate melted

200 ml double cream

Make the mousse by the same method you made the dark chocolate mousse. Spread over the dark chocolate mousse and again send back to the fridge.

White chocolate mousse

100 g white chocolate

200 g double cream

2 egg yolks

40 g granulated sugar

4 g gelatine

1 teaspoon vanilla extract

In a pot put the double cream and bring to the boil. Add the broken white chocolate and stir until the chocolate melts. Chill the mixture well minimum overnight.

Soak the gelatine in enough water.

Using the sugar and the water, make a hot syrup. Put the egg yolks into a bowl and with a hand held electric beater start beating while adding the hot syrup. Beat until it is tripled in volume. Add the vanilla extract.

Take out the white chocolate flavoured cream from the fridge and beat it with an electric beater until it forms peaks. Do not overbeat!

Squeeze the gelatine, add a tablespoon of hot water and stir until it dissolves.

Fold the egg mixture into the white chocolate mousse, add a little to the gelatine, mix well, then fold it into the chocolate mousse, fold well.

Spread over the milk chocolate layer. Now, your three-chocolate layered dessert is ready, keep it refrigerated for a few hours or overnight is better. The longer you keep it in the fridge, the better flavours you will have, but an overnight is enough.

When you want to serve your divine dessert, cut it in the dish and carefully with a cake spatula, remove the pieces from the dish and serve.

Garnish with miscellaneous dark, milk and white  chocolate shavings (simply shave a piece of chocolate with your vegetable peeler) scattered over the top.

Enjoy!

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