Swiss Classic Chocolate & Strawberry Trifle | Lindt The Season
Swiss Classic Chocolate & Strawberry Trifle
Recipes

Swiss Classic Chocolate & Strawberry Trifle

  • Prep Time: 30 minutes (+ 2 hours 10 minutes cooling time)
  • Cook Time: 1 hour 10 minutes
  • Servings: 6

Say goodbye to Grandma’s dated chocolate Christmas cake recipe and hello to these endless luxurious layers.

A dessert staple in Britain since the 1700s, trifles were often made with almond biscuits soaked in sweet wine
 and topped with custard and whipped cream. Now they come in endless flavour combinations, including this version made with rich chocolate cake, strawberries and layers of milk chocolate shavings for the ultimate chocolate Christmas dessert.

Chocolate Cake

  • 1 cup (250 mL) all-purpose flour
  • 2 tbsp (30 mL) Dutch-processed cocoa powder
  • 1 tsp (5 mL) baking soda
  • ½ tsp (3 mL) baking powder
  • ½ tsp (3 mL) salt
  • ½ cup (125 mL) lightly packed dark brown sugar
  • ¼ cup (60 mL) granulated sugar
  • ⅜ cup (95 mL) unsalted butter, at room temperature
  • 1 bar (100 g) Lindt Excellence 99% Cacao dark chocolate, melted and cooled
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • ¾ cup (190 mL) buttermilk
  • 1 bar (100 g) Swiss Classic milk chocolate, chopped

Strawberry Compote

  • 4 ½ cups (1 L) frozen whole strawberries
  • ¾ cup (190 mL) granulated sugar
  • 2 tbsp (30 mL) water
  • 1 cinnamon stick
  • 1 vanilla bean, seeds scraped, or 1 tsp (5 mL) of vanilla extract

Assembly and Garnish

  • 2 cups (500 mL) 35% cream
  • 1 tbsp (15 mL) granulated sugar
  • 1 vanilla bean, seeds scraped
  • 2 bars (200 g) Lindt Swiss Classic milk chocolate, shaved with a vegetable peeler
  • 1 cup (250 mL) chopped almonds, toasted
  • 7 – 8 (100 g) Lindor 70% Dark Chocolate Truffles
Maître Chocolatier Tip
Maître Chocolatier Tip

The smooth texture of our Lindor Truffles is thanks to conching, a mixing process invented by Rodolphe Lindt in 1879.