Chocolate trifle
If trifle is something of a tradition in your house, then look no further than our fancy chocolate twist.
Serves 12-14 • Prep 30 mins, plus setting • Cook 5 mins, plus cooling
3 chocolate Swiss rolls, sliced into 2-3cm slices
150ml amaretto
75g Maltesers, roughly chopped, plus extra for the top
750ml ready-made fresh custard
200g dark chocolate, chopped, plus extra for the top
800ml double cream
1tsp vanilla extract
1tbsp icing sugar, sifted
3-4tbsp caramel or butterscotch, melted (optional)
100g mixed nuts, hazelnuts, almonds, pecans, toasted
Handful of popcorn, to decorate
1tbsp cocoa powder, sifted
You will need:
A large trifle dish (about 1.3ltr capacity)
1 Put the sliced chocolate Swiss rolls, swirl-side showing, into the serving dish and gently push to the bottom and sides to cement. Pour over 100ml amaretto then top with the Maltesers.
2 In a medium pan set over a low heat, pour in the custard, chocolate and 200ml cream. Gently heat until fully melted and combined. Take off the heat and leave to cool for a few mins. Pour the mixture over the Swiss rolls then transfer to the fridge for at least 1 hr until the custard is set.
3 Pour the remaining cream into a large bowl with the vanilla, icing sugar and remaining liqueur. Whip together until soft peaks form.
4 Once the custard is set, dollop the cream over the chocolate custard. Drizzle over the caramel, sprinkle over the nuts, popcorn and remaining Maltesers, then top with a dusting of cocoa powder and a grating of chocolate. Serve.
Per serving (for 14): 672 cals, 43g fat, 24g sat fat, 58g carbs
MAKE AHEAD
Assemble and chill up to a few hours ahead –
