1 pound chocolate cake of your choice, cut into 1/2" cubes
2 tbsp vanilla extract
1 cup confectioner's sugar
2 cups heavy cream
2 tbsp cherry brandy (optional)
1/2 cup sugar
1 jar morelo cherries, in syrup
Instructions
To assemble the trifles, place about 4 cubes of cake on the bottom of each individual serving glass. Top with two tablespoons of the cherries followed by two tablespoons of whipped creamed. Repeat each layer ending with the cream. Dust the top of each trifle with chocolate chards before serving.
Whip the cream, confectioner's sugar, and vanilla together until fluffy, with stiff peaks.
Drain the cherries, saving the liquid and reserving the cherries separately. Add the liquid to a sauce pan, together with the cherry brandy (if using) half cup of sugar. Simmer until thickened and reduced by half. Allow to cool then combine with the reserved cherries, and set aside.
