Make a water ganache using the chopped chocolate and the boiling water, then put on one side.
Spread a thin layer of cherry jam on the trifle sponges and arrange them at the bottom of
Just before serving, whip the cream until reasonably stiff, mix in the yoghurt and spread on top of the chocolate. Decorate with chocolate curls, leaves and flakes, then dust with cocoa powder through a fine sieve.
© 2003 Chantal Coady. All rights reserved.