Chocolate trifle
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 10
Skip to ingredients
- 2 chocolate swiss rolls(about 450g total) cut into 2cm thick slices
- 100ml Frangelico, Tia Maria or other nut, chocolate or coffee liqueurplus 1 tbsp
- 50g blanched hazelnutstoasted and roughly chopped
- 2 tbsp cocoa powder
CHOCOLATE CUSTARD
- 500ml ready-made or thick homemade custard
- 100g dark chocolatefinely chopped, plus more to serve
CREAM
- 400ml whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Nutrition:
- kcal541
- fat35.2g
- saturates18.9g
- carbs44g
- sugars36.1g
- fibre2.8g
- protein6.2g
- salt0.4g
Method
step 1
To make the chocolate custard, put the custard and chocolate in a pan over a low heat and gently warm through until all the chocolate has melted. Transfer to a bowl, cover the surface with a piece of baking paper, then cool to room temperature.
step 2
Cover the base and sides of a glass trifle bowl with the slices of swiss roll, with the spirals facing out. Spoon over the 100ml of alcohol, allowing it to soak into the sponges. Scatter over half the hazelnuts.
step 3
Spoon the cooled chocolate custard over the sponges. Chill for 30 minutes-1 hour or until the custard has set.
step 4
Whip together the cream ingredients with the 1 tbsp of liqueur until you get soft peaks. Spoon over the custard layer, and make a few peaks and swirls in the cream. Sift over the cocoa powder, add the remaining hazelnuts and grate over more chocolate to serve.
