Ruby Chocolate Trifle
Prep
20 mins
Cook
10 mins
Servings
6
Difficulty
Easy
This ruby chocolate trifle is my go to dessert when I want something elegant but honestly don't have much time. The whole thing comes together in just thirty minutes, making it perfect for unexpected guests or when you're craving something special without the fuss. Ruby chocolate is naturally lower in added sugars than traditional chocolate, so you get that gorgeous pink hue and rich flavor with a little less guilt. The layers of fluffy sponge, whipped cream, and fresh raspberries and strawberries create something that looks absolutely stunning in a glass bowl. Best of all, it's simple enough that anyone can pull it off, and the ingredients won't break the bank. Trust me, once you make this, you'll be reaching for it again and again.
Ella x
Ingredients
- 200ruby chocolate
- 150 mlheavy cream
- 100 ggranulated sugar
- 50 gunsalted butter
- 2large eggs
- 50 gall-purpose flour
- 20 gunsweetened cocoa powder
- 50 gconfectioner's sugar
- 150fresh raspberries
- 100fresh strawberries
- 5 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line an 18x18cm baking dish with parchment paper.
- 2
In a medium saucepan, melt the butter and sugar over low heat, stirring occasionally.
- 3
In a separate bowl, whisk together the flour, cocoa powder, and confectioner's sugar.
- 4
Add the dry ingredients to the saucepan and cook for 2 minutes, stirring constantly.
- 5
Remove from heat and let cool slightly.
- 6
In a large bowl, whip the heavy cream until stiff peaks form.
- 7
In a separate bowl, whisk together the ruby chocolate and vanilla extract.
- 8
Fold the chocolate mixture into the whipped cream until well combined.
- 9
Pour the chocolate mixture into the prepared baking dish.
- 10
Top with the raspberries and strawberries.
- 11
Refrigerate for at least 2 hours before serving.
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