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Chocolate Trifle

  • 4 trifle sponges or chocolate cake
  • 3 tablespoons Amaretto
  • 420 grams can fruit cocktail, drained
  • 2 egg yolks
  • 40 grams caster sugar
  • 3 tablespoons cornflour
  • 300 milliliters milk plus 3 tablespoons
  • 150 milliliters single cream
  • 75 grams white chocolate, grated
  • 5 tablespoons double cream
  • 8 whole almonds, blanched
  • plain chocolate, melted, to coat almonds

Yield: 6 servings. Break sponges or cake into a glass bowl. Sprinkle with amaretto blended with 1 tablespoon of the drained juice. Arrange fruit over the top. Beat yolks, sugar and cornflour. Bring milk and single cream to the boil. Whisk into yolks. Return to rinsed pan and cook over a low heat, stirring until thick. Add white chocolate and stir until melted. Cool and pour over the fruit. Cover with clingfilm. Refrigerate overnight. Whip double cream until softly stiff. Decorate with whipped cream and nuts dipped in chocolate.

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