Have You Tried a Black Forest Trifle Yet?

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Discussion Overview

This thread centers around participants sharing their experiences and thoughts on making a Black Forest Trifle. Various aspects of the recipe, including preparation methods and ingredient choices, are discussed, along with personal anecdotes from those who have tried it.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shared that their first Black Forest Trifle was a hit at a show, noting the use of instant vanilla pudding instead of white chocolate pudding.
  • Another participant expressed interest in trying the recipe but sought clarification on whether it required stoneware or cookware.
  • One participant mentioned that they had their daughter-in-law prepare the cake due to their broken oven, and it was well-received at the show.
  • Several participants discussed challenges with grating chocolate, with some preferring to use a grater or micro-grater for better results.
  • One participant noted that using Hershey's bars worked well for them, while others suggested looking for firmer chocolate bars for better curls.
  • Another participant mentioned serving the trifle immediately after preparation, while others inquired about chilling times.
  • One participant shared their experience of making "chocolate snow" with a rotary grater, which was well-received despite challenges with melting chocolate.
  • Another participant expressed excitement about making the trifle for a birthday celebration.

Areas of Agreement / Disagreement

Views differ on the best method for grating chocolate and whether certain types of chocolate bars work better than others. There is no clear consensus on the necessity of chilling the trifle before serving.

Contextual Notes

Participants shared personal experiences from shows and home preparations, highlighting variations in ingredient availability and equipment used.

Who May Find This Useful

Consultants looking for insights on preparing and presenting a Black Forest Trifle may find the shared experiences helpful.

gailz2
gailz2
Gold Member
Messages
2,014
I just made my first black forest trifle at a show this afternoon -- it was absolutely fabulous and everyone loved it! We used instant vanilla instead of instant white chocolate pudding (as it is hard to find in out town). I think the almond extract made a fabulous blend with the cherries!! If you haven't tried this dessert yet, I highly recommend it and so does everyone from my party.

The only con I had was using the 1/2 chocolate bar with the serrated peeler -- it works for just a while, then is too difficult, so I just broke up the rest with my fingers and threw it on the top.:sing:
 
I haven't made this yet....I'll have to give it a try. I'm not looking at the recipe now. Does it use stoneware or cookware? Was this a second recipe or did it stand alone?
 
  • Thread starter
  • #3
I actually had my DIL make the cake in a glass 13 x 9 at her house as my oven is broken (and I'd offered to do that part ahead of time). I made it as a trifle, and you're supposed to cook the cake in stoneware, but no one knew. We also did a pork tenderloin in the DCB as the host had a DCB but had never used it. It was a smashing hit!
 
This is The Furry Guy's favorite of the trifles.
 
I had the same problem with the chocolate. I'd get a different kind of chocolate bar next tiem. I'm going to look for one that is all one bar with no sections or at least a harder bar. It is a wonderful trifle.
 
I use the grater or micro-grater to do the chocolate.
 
The curls are really cool looking, so I like the idea. I just need to find firmer bars.
 
I always use the grater too...
 
  • Thread starter
  • #9
The Hershey's bars were firm enough, and I also liked the whisps of choc. the serrated peeler makes, but they are thin and not easy to get all the way to the end. Perhaps I will try a thicker bar next time.
 
raebates said:
I use the grater or micro-grater to do the chocolate.
Click to expand...

Yes, I definitely use the microplane grater to shave some choc on top.

In fact, I have started bringing the microplane grater to every show with some hershey's kisses. It is so easy to grate the flat side of a hershey's kiss. This way I get the show the grater (even if I don't have a recipe with Parm cheese/or citrus rind in it).
 
Would the new cheese grater work? I'm doing this tonight at a show and was planning to use the cheese grater. I know the old one worked for grating chocoate and looked really nice.
 
Also, does it have to be chilled for 30 minutes or have you served it immediately?
 
  • Thread starter
  • #13
I served mine immediately -- well about 10 minutes later with no refrigeration. I can't wait to make it again. I brought the cake to the show already made.
 
sburnside said:
Would the new cheese grater work? I'm doing this tonight at a show and was planning to use the cheese grater. I know the old one worked for grating chocoate and looked really nice.
Click to expand...

Absolutely.
 
Yummy! Glad to hear this as I'm making it for the first time tomorrow night. Would freezing the Hershey bar help make the curls? Any other tips? I'm unable to practice this recipe....unfortunately. Happy to hear this was such a hit!
 
I don't think freezing the bar would help. It would be more likely to crumble than curl.
 
  • Thread starter
  • #17
My candy bars were room temp and they worked fine.
 
Maybe it was me (or maybe it was the fact that it was Thanksgiving Day and there were a LOT of family standing around watching me) but the chocolate bar started to melt in my hand before I could get the curls made. We used the rotary grater and made "chocolate snow". No one complained a bit. ;)​
 
I made this last night at my show - and, yes, IT ROCKED!! Everyone loved it. My candybars were room termperature and worked just fine in the cheese grater. I sold 4 easy accent decorators just by adding some whipped cream on the top using this tool. I love trifles and this is my new favorite - tied with the peanut butter trifle.
 
Recipe please ... I'm probably making this for my roomate's birthday.
 
hm, I may have to make this at our next holiday meeting! :)
 

Frequently Asked Questions

What is a Black Forest Trifle?

A Black Forest Trifle is a delicious layered dessert that typically includes chocolate cake, whipped cream, and cherries. It is inspired by the classic Black Forest cake and is often served in a clear glass dish to showcase its beautiful layers.

How do I make a Black Forest Trifle?

To make a Black Forest Trifle, you will need chocolate cake (store-bought or homemade), whipped cream, cherry pie filling, and chocolate shavings. Layer these ingredients in a trifle dish or a large glass bowl, starting with cake, followed by cherries, whipped cream, and repeating the layers until you reach the top. Finish with chocolate shavings for garnish.

Can I use different ingredients in my Black Forest Trifle?

Absolutely! While traditional recipes use chocolate cake and cherries, you can customize your trifle by using different flavors of cake, such as vanilla or red velvet, and other fruits like strawberries or raspberries. You can also experiment with different types of cream or pudding for added flavor.

How long can I store a Black Forest Trifle?

A Black Forest Trifle can be stored in the refrigerator for up to 2-3 days. However, it’s best enjoyed fresh as the cake may become soggy over time. If you plan to make it ahead of time, consider assembling it the day you plan to serve it.

Is a Black Forest Trifle suitable for special occasions?

Yes, a Black Forest Trifle is perfect for special occasions! Its beautiful presentation and rich flavors make it a crowd-pleaser at parties, holidays, and family gatherings. You can also personalize it for different themes or celebrations by adjusting the ingredients and decorations.

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