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This Chocolate Trifle will brighten up your Christmas dinner table. Best of all, it’s simple to make and tastes as good as it looks.
Layers of chocolate cheer
This trifle combines chocolate in a few different forms – mousse, cake, cream and shaved chocolate.
It also contains more traditional elements of a trifle, including jelly and fruit.
To make it as low-fuss as possible, I’ve incorporated store-bought ingredients. The chocolate sponge rolls look so pretty and can be purchased at most major supermarkets.
Making Chocolate Trifle
You’ll need a large bowl or trifle bowl to make up this recipe.
The layers are:
- chocolate dessert mix or chocolate mousse
- mini chocolate scrolls
- fresh raspberries
- canned fruit salad (including juice)
- thickened cream flavoured with cocoa
- maltesers, more raspberries and grated chocolate to decorate.
A perfect Christmas dessert?
There are just so many wonderful Christmas desserts, from pudding to pavlova, rum balls and rocky road. And find my here Classic Trifle recipe here.
It really is hard to pick the perfect dessert for your Christmas festivities.
The things that make this one stand out, though, as a candidate for the perfect Christmas dessert are:
- the ease of making it up
- its ability to feed a bigger crowd
- its colour and festivity: how could anyone resist a scoop of these sweet and lovely layers?
- 1 packet chocolate dessert mix (Aeroplane Chocolate Flavoured Dessert Mix or similar)
- 680 ml milk (or amount required to make dessert mix according to instructions on packet)
- 250 grams mini choc sponge rolls (can be purchased from supermarket)
- 125 grams fresh raspberries
- 700 grams canned fruit salad in juice
- 1 packet port wine jelly (or your preferred flavour)
- 600 ml thickened cream
- 1 tablespoon cocoa
- 1/2 cup maltesers
- 1/4 cup grated chocolate
- Make up jelly according to instructions and place in fridge. You'll use the jelly when it is half set.
- Make up chocolate dessert mix using the milk according to the instructions on the packet.
- Pour into a large trifle bowl and allow to set.
- Cut mini chocolate scrolls into rounds about 1 cm thick. Place (standing up) around edge of bowl and then fill the middle with remaining sponge rounds.
- Using half of the raspberries, place raspberries around the edge of the bowl.
- Pour fruit salad (including juice) over the top of the sponge.
- Pour half set jelly over the top of the fruit salad. Place into fridge to set.
- Whip thickened cream together with cocoa. Once the jelly has set, spread cream over the top of the jelly layer.
- Place maltesers around edge of bowl. Pile raspberries in the centre and sprinkle over grated chocolate.
- Place in the fridge until ready to serve.
- Trifle can be made up a day in advance and stored for two days in the fridge.