Chez's Black Forest Trifle

A decadent trifle for Easter

Our Easter Trifle is layered with chocolate cake and blackberry jelly, black cherries and silky chocolate mousse - finished with clouds of whipped cream and a scattering of crushed mini-eggs.

It is a playful twist on the classic trifle bowl centerpiece. Instead of vanilla sponge and raspberry jelly, rich chocolate cake is layered with dark cherries and smooth chocolate mousse. The result is something deeper, richer, and unmistakeably indulgent.

It is also a wonderfully forgiving dessert. Trifles aren't about precision - they're about abundance. Each layer settles into the next, creating a spoonful that's soft, creamy, fruity, and chocolatey all at once. The crushed mini-eggs on top add a little crunch and a touch of Easter magic.

Serve it in a clear bowl if you can - the layers are half the charm.

Ingredients

1 chocolate cake (homemade or store-bought)
1 packet of blackberry jelly
425g canned black cherries, drained
2 cups of chocolate mousse
2 cupes of whipped cream
1 cup of crushed mini-chocolate eggs

Optional

A splash of cherry syrup (from the canned cherries) to moisten the cake
Extra whole mini eggs for decoration

Method

Prepare the jelly according to packet instructions and allow it to cool until it begins to thicken slightly, but is not fully set.
Pull the chocolate cake apart and, as you do so, add it to the base of the trifle bowl.
Gently pour the semi-cooled jelly over the cake. This will absorb into the cake and make it soggy. Add some cherry syrup if you need more moisture.
Refridgerate overnight so the base layer and the jelly fully sets.
Once set, scatter a layer of black cherries over the cake.
Spoon a thick layer of chocolate mouse over the cherries.
Cover and set aside until ready to serve.
Prior to serving, spread whipped cream across the top layer. Sprinkle crushed mini eggs over the cream for crunch and colour.
Serve immediately.

Tip | Optional Notes

Trifles are wonderfully imperfect desserts. The layers don't need to be straight, and the measurements don't need to be exact. Each spoonful becomes its own little surprise.
As you build the bowl, take a moment to notice the colours and textures - the deep purple of the jelly, the dark chocolate cake, the shiney cherries, the pale clouds of cream. Layering food can be an act of creativity.
This dessert is meant for sharing. A trifle bowl invites people to gather, lean in, and scoop from the same dish. Let it be generous, abundant, and a little messy. The joy is in the layers.