Chocolate Trifle with Strawberry and Cream

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One of my favorite desserts during the winter is strawberries dipped in whipped cream with some chocolate chips. It’s simple, but absolutely delicious each and every time I make it.

This chocolate trifle is some-what a fancier version to my favorite dessert – layers of strawberries, chocolate biscuit, whipped chocolate ganache and cream make a beautiful and so tasty dessert. It contains no flour what also makes it great for Passover.

Chocolate Trifle with Strawberry and Cream

Photo: Natalie Levin

Chocolate Trifle with Strawberry and Cream

For strawberries:

  • 300-400 grams fresh strawberries
  • 3-4 tbsp. sugar
  • 30-40 ml. (3-4 tbsp.) brandy

For chocolate biscuit:

  • 2 large eggs
  • Pinch of salt
  • 50 grams (1/4 cup) sugar
  • 30 grams (3 tbsp.) cornstarch
  • 30 grams (3 tbsp.) cocoa powder
  • 1/2 tsp. baking powder

For whipped chocolate ganache:

  • 250 ml. (1 cup) heavy cream
  • 200 grams chopped dark chocolate
  • 100 ml. (1/2 cup) cold heavy cream

For whipped cream:

  • 250 ml. (1 cup) heavy cream
  • 2 tbsp. sugar powder
  • 1 tsp. vanilla extract


  • Strawberries
  • Grated dark chocolate
  1. Strawberries: cut the strawberries into small cubes and place in a medium bowl.
  2. Add sugar and brandy, mix well and refrigerate for 3-4 hours, until the strawberries begin to secrete a little liquid.
  3. Chocolate biscuit: preheat oven to 170c degrees.
  4. In a mixer bowl whip eggs, salt and sugar until mixture is very airy and fluffy.
  5. Sift in cornstarch, cocoa and baking powder and fold gently until blended.
  6. Pour the batter onto a pan lined with baking paper and flatten in an even layer.
  7. Bake for 6-7 minutes, until springy to touch and set.
  8. Cool completely and grind it into small crumbs in a food processor with a steel blade.
  9. Keep the crumbs in an airtight container until assembly.
  10. Chocolate ganache: in a small saucepan heat 250 ml. of cream to a simmer.
  11. Pour the cream over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.
  12. Cool the ganache in the refrigerator for 2-3 hours, until it is completely cold.
  13. Transfer the ganache into a mixer bowl, add the cold heavy cream and whip until smooth and stable whipped ganache is formed.
  14. Transfer the ganache into a pastry bag with round piping tip.
  15. Whipped cream: in a bowl of a mixer whip cream, sugar powder and vanilla and until you get a stable whipped cream.
  16. Transfer the cream into a piping bag with jagged piping tip.
  17. Assemble the trifles: at the bottom of each cup put about 1-2 tablespoons of crumbs.
  18. On top, put some strawberry cubes (with come liquid).
  19. Drizzle over not-too-thick layer of whipped chocolate ganache, and top with another 1-2 tablespoons of crumbs.
  20. Put some more strawberries, and drizzle whipped cream.
  21. Garnish with chocolate and strawberries and serve.
  • Add the decorations just before serving.
  • Keep the chocolate trifle in the refrigerator for up to 3 days.
  • You can use raspberries or cherries instead of strawberries.