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Chocolate and prune trifle

Chocolate and prune trifle
dessert
Chocolate recipes from Cailler, for moments of sweet bliss: Chocolate and prune trifle

Preparation

Set-up and preparation: approx. 30 mins
Refrigeration: approx. 2 hours

  1. Put the crumbled biscuit into the glasses. Cook the prunes with the sugar, water and lemon juice in a covered pan for approx. 5 minutes. Grate in the tonka bean and mix in. Keep 8 prune quarters aside, cover and refrigerate. Put the remaining prunes into the glasses and leave to cool.
  2. Put the chocolate and 3 tbsp cream in a thin-walled bowl over gently simmering water, without letting the bowl touch the water. Remove the pan from the heat, leave the chocolate to melt, mix until smooth, allow to cool a little.
  3. Lightly whip the rest of the cream with the tonka bean, and add to the chocolate, adding the rest carefully with a rubber spatula. Fill the glasses with the mix, refrigerate for approx. 2 hours. Decorate with the prunes that were set aside and the chocolate shavings.