Plum and Chocolate Trifle

Plum And Chocolate Trifle

1 chocolate sponge cake (similar size to the intended serving bowl)

100 ml brandy or sherry

400g tinned Black Doris plums, coarsely sliced

1 cup pre-made custard

300ml cream, whipped with 1 tsp of good-quality vanilla extract, or the seeds of 1 vanilla pod

100g-150g dark chocolate

Additional dark chocolate, to grate as a garnish

Tatua Chocolate Mousse

Tatua Dairy Whip Whipped Cream

2 Tbsp Flaked almonds, toasted to serve

Drain plums, keeping the syrup aside. Coarsely slice the plums, removing stones.
Place the chocolate in a microwave-safe bowl and microwave on medium, stirring with a metal spoon every 30 secs, for 2-3 mins or until melted and smooth. Set aside to cool.
Use an electric beater to beat the cream and vanilla in a large bowl until soft peaks form then fold in the melted chocolate.
Cut the sponge in even layers 2-3cm, or alternatively cut into even size squares 2-3cms.
Layer 1/3 of the sponge into the bottom of your serving bowl.
Spoon about 2 Tbsp brandy or sherry and plum syrup over the sponge.
Pour 1/3 of the custard and chocolate cream mix on the soaked
sponge, then add 1/3 of the halved plums.
Repeat steps 5, 6, 7 two more times.
Generously top with Tatua Dairy Whip Whipped Cream and then Tatua Chocolate Mousse, grated chocolate and almonds.

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