Mary Berry​ Chocolate Christmas Trifle Recipe

This decadent Mary Berry Chocolate Christmas Trifle Recipe is made with rich chocolate brownies, black cherries in syrup, Irish cream liqueur, dark chocolate, and fresh whipped cream. The result is a stunning, layered dessert that is creamy, indulgent, and visually spectacular. It is the perfect centerpiece for your holiday table and feeds a hungry crowd of 8 to 10 people.

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Mary Berry Chocolate Christmas Trifle Recipe Ingredients

For the Base and Fruit Layer:

• 1 lb (450g) chocolate brownies (store-bought or homemade), cut into cubes
• 1 jar (approx. 14 oz/400g) black cherries in syrup
• 4 tablespoons Irish cream liqueur (like Baileys) or Brandy

For the Chocolate Custard:

• 2 cups (500ml) whole milk
• 2/3 cup (150ml) heavy cream (double cream)
• 7 oz (200g) high-quality dark chocolate (at least 50% cocoa), chopped
• 1/4 cup (30g) cornstarch (cornflour)
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For the Topping:

• 2 cups (500ml) heavy cream (double cream)
• Grated chocolate or chocolate curls (for decoration)
• Gold sprinkles or edible gold dust (optional, for a festive look)

How To Make Mary Berry Chocolate Christmas Trifle Recipe

1. Prepare the base: Drain the black cherries, but save the syrup. Place the cubed chocolate brownies into the bottom of a large glass trifle bowl. Drizzle the brownies with the Irish cream liqueur and about 2 tablespoons of the reserved cherry syrup.
2. Add the fruit: Scatter the drained black cherries evenly over the soaked brownie layer. Press them down slightly so they fit snugly.
3. Make the custard paste: In a small bowl, mix the cornstarch and sugar with a few tablespoons of the milk to make a smooth paste.
4. Heat the dairy: Pour the remaining milk and the 2/3 cup of heavy cream into a saucepan. Heat gently until it is hot but not boiling.
5. Thicken the custard: Pour the hot milk mixture over the cornstarch paste, whisking constantly. Pour everything back into the saucepan. Cook over medium heat, stirring continuously, until the custard thickens and coats the back of a spoon.
6. Add the chocolate: Remove the pan from the heat. Add the chopped dark chocolate and vanilla extract. Stir vigorously until the chocolate is completely melted and the custard is glossy and smooth.
7. Layer the custard: Pour the warm chocolate custard over the fruit and brownie layer. Cover the surface of the custard directly with plastic wrap (cling film) to prevent a skin from forming. Let it cool, then refrigerate until set (about 2-3 hours).
8. Finish the trifle: Once the custard is cold and set, whip the remaining 2 cups of heavy cream until it holds soft peaks. Spoon or pipe the cream over the chocolate layer. Decorate with grated chocolate and festive sprinkles.

Recipe Tips

• Cover the Custard: It is crucial to place the plastic wrap directly onto the surface of the warm custard. If you leave a gap, a tough “skin” will form on top, which ruins the creamy texture.
• Use Quality Chocolate: Since the custard is the main flavor, use good quality dark chocolate. Avoid “baking chips” which often contain stabilizers that don’t melt as smoothly.
• Make it Kid-Friendly: If you are serving children, you can omit the Irish cream liqueur. Instead, just use more of the cherry syrup from the jar to soak the brownies.
• Time is Key: Trifles taste best when they have time to “marinate.” Try to assemble the base and custard layers the day before serving. Add the whipped cream topping on the day of the party.

What To Serve Chocolate Christmas Trifle Recipe

This trifle is a rich dessert that stands on its own. However, to balance the sweetness, serve it with a cup of strong hot coffee or espresso. For an adult pairing, a glass of dessert wine, port, or an extra shot of Irish cream liqueur on the side works beautifully. If you want to add texture, serve a crisp almond biscotti on the saucer.

How To Store Chocolate Christmas Trifle Recipe Leftovers

• Refrigerate: Cover the bowl tightly with plastic wrap or foil. Store the trifle in the refrigerator for up to 3 days. The brownies may get softer over time, but it will still taste delicious.
• Freeze: It is not recommended to freeze this trifle. The dairy in the custard and the whipped cream will separate and become grainy when thawed, and the texture will be ruined.

Mary Berry Chocolate Christmas Trifle Recipe Nutrition Facts

Serving Size: 1 portion (approx. 1/10 of recipe)

• Calories: 520 kcal
• Total Fat: 35g
• Saturated Fat: 21g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 32g
• Protein: 6g

Frequently Asked Questions

• Can I use store-bought custard? Yes, for a shortcut. Buy a high-quality ready-made vanilla custard. Heat it gently and stir in melted dark chocolate, then let it cool before pouring it into the trifle dish.
• Can I use a different fruit? Absolutely. If you don’t like black cherries, fresh raspberries or strawberries work very well with chocolate. You could also use drained mandarin oranges for a “chocolate orange” twist.
• Can I use cake instead of brownies? Yes. You can use chocolate Swiss roll slices or plain chocolate cake. However, brownies give a denser, fudgier texture that holds up better against the liquid layers.

Try More Recipes:

• Mary Berry​ Millionaire Caramel Shortbread Recipe
• Mary Berry​ Traditional Uk Rice Pudding Recipe
• Mary Berry Rice Pudding​ Recipe