Chocolate fruit Trifle with nuts recipe with step by step pictures and instructions. Learn how to make simple fruit trifle with nuts. Trifle is dessert made with layers of fruit, sponge cake, custard, whipped cream and jelly. I was very busy last week with my daughter birthday. As usual I made cake, chocolates and cookies for her. I had some leftover cake and ganache after the party. So I made this simple chocolate fruit triple to clear my fridge.
I used my chocolate sponge cake as the base. Instead of whipping cream I used chocolate ganache. I topped it with lot of nuts and choco chips. You can use custard, jelly or even ice cream as one layer and it will taste so good. I assembled in shots and individual serving glasses. We can assemble them in big bowl too. It is one of the easy desserts to make for parties. This is my second recipe for Make these Desserts theme in Blogging Marathon.
Do try and let me know your feedback. You can also try the below recipes.
Chocolate fruit Trifle with nuts
- Chocolate Cake 6
- Banana 1
- Pomegranate 1 small
- Chocolate ganache as required
- Choco chips as required
- Cashews as required
- Take individual shots glass or big bowl and add a layer of cake
- Then add some chopped fruits on the top. I used banana and pomegranate
- Add Chocolate ganache on top of fruits.
- Top it with choco chips
- Then add some cashew powder
- Finally garnish with more nuts and pomegranate
- Chill them in fridge until serve
- Serve yummy chocolate fruit trifle with nuts
How to make Chocolate Fruit Trifle with step by step pictures
Take individual shots glass or big bowl and add a layer of cake
Then add some chopped fruits on the top. I used banana and pomegranate
Add Chocolate ganache on top of fruits.
Top it with choco chips
Then add some cashew powder
Finally garnish with more nuts and pomegranate
Chill them in fridge until serve
Serve yummy chocolate fruit trifle with nuts
I am sending this recipe to Blogging Marathon Event. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97