Mini Black Forest Trifles
For our party last weekend, I thought it would be kind of neat to offer little tastes of dessert since, really, you only need one sweet bite after a meal to make you feel satisfied.
So I’m told.
Anyway, I bought some mini martini glasses at Pier One along with teeny silver spoons as well as ceramic tasting spoons and used them to display some petite sweets.
Because I had so much other party prep to do, I tried to keep the desserts fairly simple and take short cuts whenever possible.
Here’s how I made the individual black forest trifles.
Servings: Roughly 16 mini desserts
Devil’s Food cake mix (I used Pillsbury because it’s moist and doesn’t have the artificial aftertaste some mixes have. You’ll have some cake left over.)
2, 12 oz. cans cherry cake and pastry filling – pie filling would work as well – probably even better
8 oz. cream cheese – softened
2 T sugar
1 cup heavy whipping cream
2 t pure vanilla extract
Large bar of chocolate – 60% cocoa (I used Ghirardelli)
Make cake according to directions on box and let it cool. Use whatever pan you want because, with this dessert, the shape of the cake is totally irrelevant. You’re just going to be chopping it to bits anyway.
Beat softened cream cheese and sugar in a mixer on medium high for about 3 minutes, scraping down the sides as you go.
Pour in the heavy whipping cream and vanilla and blend on high until stiff peaks form. (about 3 minutes) (Watch this stage closely because you don’t want your whipping cream to turn into butter.)
Take a spoon and taste the heaven that is this cream cheese whipped cream. (This is an important part of the directions. You must follow it. By the way, I use this fortified whipped cream all of the time to frost cupcakes.)
Give beater to burly son #2 to lick so he will stop drooling on your shirt.
Using a spoon, scoop some small pieces of the cake directly out of the cake pan and place them in the mini martini glass. Fill about 1/2 of the glass with the cake pieces.
Open the can of cherry cake filling, scrape it into a bowl, add about 1/4 cup of water to it and whisk them together to make the filling a bit looser.
Drop two tablespoons or so on top of the crumbled cake, making sure the pretty red color shows on the sides of the dish.
Next, take a large ziplock freezer bag, and spoon the whipped cream mixture into it. Cut off the tip of one of the bottom corners, twist the bag above the cream, forcing the whipped cream into the cut off corner. Congratulations. You have just made your own, disposable, pastry bag.
Squeeze 2 or 3 tablespoons of the whipped cream mixture on top of the cherry filling. (You can even just spoon the whipped cream on if you’d rather not go through the hassle of piping it on.)
And finally, chop a few squares of the chocolate bar into tiny bits and sprinkle the chocolate pieces over the whipped cream.
Serve with a mini spoon and a smile.
What a perfect bite.
Especially if you have two or three.
So I’m told.
Wouldn’t this be a great little dish to share for Christmas or New Years or Hanukkah or Kwanza or even Festivus if you’re a member of “the rest of us” crowd?
Okay, now let me just share something ridiculous. Here is a picture of some Raspberry Cheesecake Bites I made using a similar process.
I had planned to arrange the tasting spoons filled with these Cheesecake Bites on a glass platter that my husband had given me a while ago, but that I hadn’t yet used. All but one spoon fit on the glass tray, which drove my borderline OCD into high gear. So I banished the extra one to a timeout corner near the counter post. See?
Is that really weird? My Magic 8-Ball says, “Chances are good.”