Chocolate and Cherry Trifle

Ingredients

• 600g dark chocolate (finely chopped, plus extra to serve)
• 600mL thickened cream
• 750g cherries (pitted)
• 1 ½ tbsp caster sugar
• 1 ½ orange (finely grated rind and juice)
• 600g chocolate cake (crumbled)
• 1 cup caster sugar
• ¼ cup water

Method

Step 1
In a glass bowl over a saucepan of simmering water stir the chocolate until melted (2-3 minutes). Cool briefly.

Step 2
Whisk cream in an electric mixer until soft peaks form.

Step 3
Add chocolate in a steady stream until combined.

Step 4
Pour 1⁄3 of chocolate mixture into the Salut Trifle Bowl. Refrigerate to set.

Step 5
Combine cherries, sugar and orange rind and juice in a bowl, stir until sugar dissolves, and refrigerate for 10 minutes.

Step 6
Cover a baking tray with non-stick paper.

Step 7
In a saucepan over low heat, stir water and sugar until the sugar dissolves. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush.

Step  8
Once all the sugar is dissolves, increase heat to high. Bring to boil.

Step 9
Cook until the mixture is a golden colour - be sure not to let it burn. Remove from heat - the residual heat continues to colour toffee.

Step 10
Pour toffee into prepared baking tray, be careful as it is very hot. To create a thin layer lift tray and tilt tray to spread the mix. Refrigerate to set. Break into shards.

Assembly

Step 1
Layer crumbled cake over set mouse. Set aside some to garnish.

Step 2
Top with 2 layers of cherries.

Step 3
Pour the remaining mouse over top of the cherries, fill to the top. Refrigerate to set.

Step 4
Garnish with cherries, crumbled cake and toffee shards.