Chocolate Trifle
For an easy after-dinner recipe, you can't overlook this delicious Chocolate Trifle. A dessert idea that will have the whole family begging for more.
Ingredients
- 85 grams raspberry-flavoured jelly crystals packets
- 500 grams strawberries, sliced
- 1/4 cup caster sugar
- 500 mL custard
- 200 grams dark chocolate, melted
- 340 grams chocolate log, unfilled
- 500 mL cream, whipped
- 250 grams fresh raspberries
- 1/3 cup hazelnut liqueur
- 30 grams Flake chocolate bar
- 85 grams raspberry-flavoured jelly crystals packets
- 500 grams strawberries, sliced
- 1/4 cup caster sugar
- 500 mL custard
- 200 grams dark chocolate, melted
- 340 grams chocolate log, unfilled
- 500 mL cream, whipped
- 250 grams fresh raspberries
- 1/3 cup hazelnut liqueur
- 30 grams Flake chocolate bar
- Step 1 of 6Make jelly following packet directions and pour in to a rectangular slice pan to set. Cover and refrigerate for several hours or until set. Turn jelly out onto a board lined with baking paper. Cut jelly into cubes.
- Step 2 of 6Place the strawberries in a shallow dish and scatter with sugar. Stand for 10 minutes.
- Step 3 of 6To make the chocolate custard, pour custard into a large bowl. Add melted dark chocolate and stir to combine.
- Step 4 of 6Fill the chocolate logs with half of the whipped cream, keeping the other half covered in the fridge. Carefully roll up the chocolate log and slice into 1cm rounds. Place half the cake slices over the base and halfway up the side of a 14-cup serving bowl.
- Step 5 of 6Spoon one-third each of the strawberries and raspberries over the cake slices. Sprinkle half the liqueur on top. Lay half the jelly over the fruit then top with half of the custard. Lay the remaining sponge slices on top of the custard and up the side of the dish. Top with half the remaining fruit, remaining liqueur, jelly and custard. Cover and refrigerate until serving.
- Step 6 of 6When ready to serve, spoon the remaining cream over the custard. Top with the remaining fruit and crumble the chocolate over the top.
Method
- Step 1 of 6Make jelly following packet directions and pour in to a rectangular slice pan to set. Cover and refrigerate for several hours or until set. Turn jelly out onto a board lined with baking paper. Cut jelly into cubes.
- Step 2 of 6Place the strawberries in a shallow dish and scatter with sugar. Stand for 10 minutes.
- Step 3 of 6To make the chocolate custard, pour custard into a large bowl. Add melted dark chocolate and stir to combine.
- Step 4 of 6Fill the chocolate logs with half of the whipped cream, keeping the other half covered in the fridge. Carefully roll up the chocolate log and slice into 1cm rounds. Place half the cake slices over the base and halfway up the side of a 14-cup serving bowl.
- Step 5 of 6Spoon one-third each of the strawberries and raspberries over the cake slices. Sprinkle half the liqueur on top. Lay half the jelly over the fruit then top with half of the custard. Lay the remaining sponge slices on top of the custard and up the side of the dish. Top with half the remaining fruit, remaining liqueur, jelly and custard. Cover and refrigerate until serving.
- Step 6 of 6When ready to serve, spoon the remaining cream over the custard. Top with the remaining fruit and crumble the chocolate over the top.
Nutrition per serving
2802 Kilojoules
Protein10 grams
Fat27 grams
Carbs92 grams
Sugars73 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Make jelly following packet directions and pour in to a rectangular slice pan to set. Cover and refrigerate for several hours or until set. Turn jelly out onto a board lined with baking paper. Cut jelly into cubes.
- Step 2 of 6Place the strawberries in a shallow dish and scatter with sugar. Stand for 10 minutes.
- Step 3 of 6To make the chocolate custard, pour custard into a large bowl. Add melted dark chocolate and stir to combine.
- Step 4 of 6Fill the chocolate logs with half of the whipped cream, keeping the other half covered in the fridge. Carefully roll up the chocolate log and slice into 1cm rounds. Place half the cake slices over the base and halfway up the side of a 14-cup serving bowl.
- Step 5 of 6Spoon one-third each of the strawberries and raspberries over the cake slices. Sprinkle half the liqueur on top. Lay half the jelly over the fruit then top with half of the custard. Lay the remaining sponge slices on top of the custard and up the side of the dish. Top with half the remaining fruit, remaining liqueur, jelly and custard. Cover and refrigerate until serving.
- Step 6 of 6When ready to serve, spoon the remaining cream over the custard. Top with the remaining fruit and crumble the chocolate over the top.