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Black Forest Donut Trifle

A trifle full of Black Forest flavours; with cherries, chocolate and cream. Perfect for you and yours on Valentines Day.
Prep Time1 d 6 hrs
Cook Time30 mins
Total Time1 d 6 hrs
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Chocolate Donuts

    • 2/3 Cup Almond Meal
    • 1/3 Cup Arrowroot
    • 1/4 Cup Cocoa
    • 1 teaspoon Baking Powder
    • 1/4 Cup Maple Syrup/Honey
    • 1/2 teaspoon Salt
    • 2 1/2 Tablespoons mashed Sweet Potato Pumpkin, Banana or slightly softened Coconut Oil
    • 1/2 Cup Milk of Choice
    • 1 teaspoon Vanilla Extract
    • 1 Egg

    Vanilla Custard

    • 4 egg yolks approximately 70 grams
    • 300 ml Milk of choice
    • 1 teaspoon vanilla extract
    • 1/4 Cup Maple Syrup
    • 2 1/2 Tablespoons Arrowroot Flour

    Cherry Cream

    • 200 grams Cherries frozen or fresh
    • 1 Tablespoon Maple Syrup
    • 1 Tablespoon Water
    • 1 Can Coconut Cream lid removed and Placed in the fridge over night
    • 2 teaspoons Maple Syrup
    • 2 teaspoons Vanilla Extract

    Chocolate Mousse

    • 2 large ripe Avocados or 4 small ones
    • 1/3-1/2 Cup unsweetened Cocoa Powder
    • 1/3 1/2 cup Maple Syrup you could also use honey, etc.
    • 1 Tableaspoon Vanilla Extract
    • 2 Tablespoons Milk coconut, almond etc
    • 1-2 Tasblepsoons Coconut Cream

    Cherry Jelly

    • 250 grams frozen Cherries thawed (fresh can also be used)
    • 240 ml boiling water
    • 1 Tablespoon Gelatin

    Whipped Coconut Cream

    • 1 400 ml Can Coconut Cream lid removed and Placed in the fridge over night
    • 2 teaspoons maple syrup
    • 2 teaspoons vanilla extract

    Construction

    • Cherries pipped- appprximately 200 grams
    • Chocolate for grating

    Instructions

    INSTRUCTIONS

      Chocolate Donuts

      • Preheat oven to 200C/400F and grease a donut pan (a mini-muffin pan can also be used but cooking times will vary).
      • Sift the dry ingredients together in a bowl.
      • In a separate bowl, whisk all wet ingredients together.
      • Combine wet and dry ingredients, stirring gently until just combined.
      • Pour the mixture into a piping bag and fill up the donut pan rings. (Don’t fill batter higher than 3/4 of the way up). This is easier than spooning the mixture in.
      • Bake for 10 minutes (possibly a bit longer if you are not using a regular sized doughnut pan).
      • Be careful not to over-bake, especially if you’re making mini’s. They cook quickly.
      • Allow to cool in the tin before removing.

      Vanilla Custard

      • Place the milk and vanilla in a saucepan.
      • Bring the mixture to near boiling point over low/medium heat.
      • Place the egg yolks, maple syrup and arrowroot in the bowl of a kitchen stand mixture (or using an electric hand whisk) and whisk on medium until pale and thick. This may take 3-5 minutes.
      • With the whisk still on, gently pour the almost boiling milk mixture into the bowl. Do this by pouring the hot liquid down the sides of the bowl.
      • Return to combined mixture to the saucepan and whisk continually over medium heat until boiling. Continue whisking the boiling mixture for 1 minute.
      • Pour the custard into a heat proof bowl and allow to cool.
      • Cover with plastic wrap and Refrigerate until ready to use.
      • Before using, whisk the custard so that it is easy to pour.

      Cherry Cream

      • Place the cherries, maple syrup and water in a small saucepan and bring to the boil.
      • Simmer, stirring occasionally, for 10 min; or until thickened (it will have the consistency of jam).
      • Allow the strawberry mixture to cool.
      • Into the bowl of a kitchen stand mixer, scoop the thicken cream from the can discarding the watery remains.
      • Add the maple syrup and vanilla and whisk on high until thick (allow 5-8 minutes).
      • Add the cherry mixture and whisk on medium/high until combined.
      • Place the Cherry Cream in the fridge to thicken before using

      Chocolate Mousse

      • Remove the pips from the avocados and scoop the pulp into the food processor/blender.
      • Add the cocoa, maple syrup, vanilla and milk.
      • Blend and blend until all the lumps and bumps are gone... then blend some more.
      • Taste the mousse at this stage. If the taste of avocado is too strong add 1 Tablespoon extra each of cocoa and maple syrup. Blend and retaste. Repeat again if necessary (remembering the taste of the mousse will mellow and improve upon resting)
      • The mousse is great to eat now, but for a lighter consistency transfer to a stand mixer with a whisk attachment.
      • Add the extra cream and whisk for 3 minutes, or until fluffy. There may be Chocolate Mousse left over in this recipe; such a pity but you might have to eat it for breakfast!

      Cherry Jelly

      • Place the thawed (or fresh) cherries in a blender and puree.
      • Sprinkle the gelatin over the boiling water and whisk til dissolved.
      • Stir the purée into the gelatin water and whisk til combined.
      • Line a tray with plastic wrap and pour in the jelly mixture (using plastic wrap makes the jelly easier to remove).
      • Place the tray in the fridge and allow to set for at least 4 hours.
      • Remove the jelly from the tray using the plastic wrap and cut into small cubes when ready to use.

      Whipped Coconut Cream

      • Into the bowl of a kitchen stand mixer, scoop the thicken cream from the can discarding the watery remains.
      • Add the maple syrup and vanilla and whisk on high until thick (allow 5-8 minutes).
      • Place the cream in the fridge to thicken before using.

      Construction

      • Using a medium/large trifle dish, arrange donuts around the sides of the bowl.
      • Divide the remaining donuts into 2 piles; crumb 1 pile over the bottom of the trifle dish.
      • Pour the custard over the crumbed donuts, spreading it to the edges of the bowl.
      • Spoon the cherry cream over the custard, spreading the cream to the edges.
      • Crumb the remaining donuts and sprinkle over the cherry cream. Halve the piped cherries and scatter them over the donut crumbs evenly.
      • Spread the chocolate mousse over the donut/cherry layer.
      • Evenly spread the diced jelly pieces over the mousse. The jelly may require 2 layers.
      • Evenly spread the Whipped Coconut Cream over the jelly.Decorate the top of the trifle using Cherries and grated chocolate.
      • Place the trifle in the fridge to set for at least 12 hours, but preferably 24 hours. This allows the flavours to maximize.