Delia Smith Chocolate Trifle Recipe

This indulgent chocolate trifle inspired by delia smith recipe, is a rich, layered dessert that combines soft sponge, silky custard, and luscious chocolate cream. Each spoonful delivers a balance of light texture and deep cocoa flavour. It is surprisingly simple to prepare, making it ideal for both beginners and experienced home bakers. Allow around 40 minutes of preparation plus chilling time for best results.

Ingredients

For the Sponge Base

• 200g chocolate sponge cake or brownies, cut into chunks
• 3 tbsp coffee or chocolate liqueur (optional)

For the Chocolate Custard

• 500ml whole milk
• 4 large egg yolks
• 75g caster sugar
• 1 tbsp cornflour
• 150g dark chocolate, finely chopped
• 1 tsp vanilla extract

For the Chocolate Cream Layer

• 300ml double cream
• 2 tbsp icing sugar
• 2 tbsp cocoa powder

For the Topping

• Grated chocolate or chocolate curls
• Fresh berries (optional)

How to Make Delia Smith Chocolate Trifle

• Prepare the base: Arrange the sponge pieces in the bottom of a large glass trifle dish. Sprinkle over the coffee or liqueur if using, ensuring the sponge is lightly soaked but not soggy.
• Make the custard: Heat the milk in a saucepan until just steaming. In a bowl, whisk the egg yolks, sugar, and cornflour until smooth.
• Combine and cook: Gradually pour the hot milk into the egg mixture, whisking constantly. Return to the pan and cook gently over low heat, stirring until thickened.
• Add chocolate: Remove from heat and stir in the chopped dark chocolate and vanilla extract until smooth and glossy.
• Layer the custard: Pour the warm chocolate custard over the sponge base. Allow it to cool completely before adding the next layer.
• Prepare the cream: Whip the double cream with icing sugar and cocoa powder until soft peaks form.
• Assemble the trifle: Spoon or pipe the chocolate cream over the cooled custard layer, spreading evenly.
• Chill and finish: Refrigerate for at least 2 hours to set. Before serving, decorate with grated chocolate and fresh berries if desired.

Tips

How do I prevent the custard from curdling?

Always cook on low heat and stir continuously. Avoid boiling, as this can split the custard.

Can I make the trifle in advance?

Yes, it actually improves with time. Prepare it a day ahead and keep chilled for best flavour and texture.

What type of chocolate works best?

Use good-quality dark chocolate with at least 60% cocoa for a rich, balanced taste.

How do I get neat layers?

Allow each layer to cool or set slightly before adding the next to keep the layers distinct.

Serving Suggestions

• Serve chilled straight from the fridge
• Pair with fresh raspberries or strawberries
• Add a drizzle of chocolate sauce for extra indulgence
• Serve in individual glasses for elegant presentation

Storage

Room Temperature

Not suitable for room temperature storage. Serve immediately after removing from the fridge.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it well wrapped to prevent it absorbing other flavours.

Freezing

Freezing is not recommended as it affects the texture of the custard and cream layers.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 28g
• Saturated Fat: 16g
• Sodium: 120mg

These values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Chocolate Trifle Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and indulgent chocolate trifle layered with sponge, silky chocolate custard, and whipped chocolate cream. A classic British dessert with a luxurious twist.

Ingredients

• 200g chocolate sponge cake

• 3 tbsp coffee or liqueur

• 500ml whole milk

• 4 egg yolks

• 75g caster sugar

• 1 tbsp cornflour

• 150g dark chocolate

• 1 tsp vanilla extract

• 300ml double cream

• 2 tbsp icing sugar

• 2 tbsp cocoa powder

• Grated chocolate

Directions

• Arrange sponge in dish and soak lightly.
• Heat milk and whisk eggs, sugar, and cornflour.
• Combine and cook until thickened.
• Stir in chocolate and vanilla.
• Pour over sponge and cool.
• Whip cream with sugar and cocoa.
• Spread cream over custard.
• Chill and decorate before serving.

Notes

• Use high-quality chocolate for best flavour.
• Allow layers to cool for neat presentation.
• Best made a day ahead.