Jubilee Chocolate Trifle

The platinum Jubilee pudding has been announced as a zesty lemon trifle but we thought it was calling for a bit of a chocolate twist!

Below are recipes for the components to build your chocolate trifle including ganache, crème pâtissier and a deliciously light sponge. If you’re short on time, then we have added some ‘fast-track’ shortcuts below each recipe. Don’t worry we won’t tell anyone, and it will look just as impressive! If you don’t have a trifle jar then our empty chocolate button jars work perfectly too.

 

 

 

Makes 1 large Trifle Dish or 2 Montezuma’s Chocolate Button Jars  

Sponge cake

• 200g butter
• 200g icing sugar
• 150g self-raising flour
• 50g ground almonds
• 4 eggs
• 2tsp baking powder
• 100g white buttons chopped up into small pieces

1. Pre heat oven to 180
2. Cream butter and sugar
3. Sift the flour, almonds and baking powder together then add to the creamed butter and sugar
4. Add your eggs to the mixture and mix until smooth and glossy
5. Fold in the chopped chocolate buttons
6. Scoop the mixture into a square loaf tin lined with baking parchment
7. Bake for 60mins or until a knife comes out clean
8. Once baked allow to cool completely

Fast-track: Slice up your favourite supermarket sponge cake or swiss roll

Salted Chocolate Crème Pâtissier

• 1L milk
• 6 egg yolks
• 150g sugar
• 100g plain flour
• 10g salt
• 300g milk chocolate buttons

 

1. Add the milk to a pan on medium heat. Bring to the boil, then remove from the heat
2. Beat the egg yolks with the sugar until the mixture is lighter in colour
3. Add the flour to the eggs and sugar and beat in well
4. Gradually add the boiling milk to the mixture, whisking all the time
5. Put the mixture back into the milk saucepan over a gentle heat and whisk until thick
6. Stir in the salt
7. Add the chocolate to the hot mixture and stir until fully combined
8. Transfer to a piping bag and chill until thickened and cool to the touch

Fast-track: Heat up two tins of store bought custard and add in your chocolate and salt until fully combined.

Dark Chocolate Ganache

• 500g whipping cream
• 500g dark chocolate buttons

1. Melt the chocolate in a bowl over a pan of hot but not boiling water until fully melted
2. Bring the cream to the boil
3. Remove the bowl of chocolate from the pan of hot water and dry the bottom
4. Stir one half of the cream into the chocolate, Start in small circles and gradually increase the diameter of the circles then repeat with the other half. You should have a smooth glossy mix
5. Transfer to a piping bag and chill until cool to the touch

Assembly

• 600ml whipping cream
• Chocolate buttons
• Chocolate truffles

1. Whip the cream to soft peaks and put into a piping bag
2. Cut the sponge cake into thick slices then cut into squares or slices that can fit into your required dish to form a solid base layer
3. Pipe a thin layer of chocolate ganache over the sponge layer
4. Pipe a layer of chocolate crème pâtissier double the thickness of the ganache layer
5. Pipe a layer of cream a similar thickness to the crème pâtissier
6. If you have time chill before you repeat the layers until the jar is full
7. Decorate with plenty of chocolate truffles and buttons

Share with us your creations on social media using #montezumasmoments.