Chocolate Trifle

5 from 1 vote

A chocolate-y reinvention of the Christmas trifle.

Prep Time1

Setting time1

Total Time2

Course: Dessert

Cuisine: Australian

Keyword: chocolate trifle

Servings: servings

Calories: 272kcal

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
½ cup maltesers
¼ 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.