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chocolate trifle
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5 from 1 vote

Chocolate Trifle

A chocolate-y reinvention of the Christmas trifle.
Prep Time1 hr
Setting time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: Australian
Keyword: chocolate trifle
Servings: 16 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
  • 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.


Calories: 272kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 121mg | Potassium: 179mg | Fiber: 2g | Sugar: 17g | Vitamin A: 776IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg