choc berry trifle
Give your classic trifle recipe a fresh upgrade and make it a choc berry trifle! This lower carb, choc-lovers dish is sure to be the centrepiece of your Christmas dessert table.
You will need
- 1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
- 1 x Noshu 95% Sugar Free Dark Chocolate Melts
- 1 x Noshu 95% Sugar Free Milk Chocolate Melts
- 2 x punnets fresh raspberries
- Trifle bowl
- 30 x 20 cm baking tray
- Electric mixer
for the cake layer
- 1 x sachet Noshu 98% Sugar Free Rich Chocolate Cake Mix
- 2 extra large eggs
- 100 g butter or non-dairy spread (melted)
- 3/4 cup milk
for the chocolate mousse
- 100 g Noshu 95% Sugar Free Dark Chocolate Melts
- 150 g Noshu 95% Sugar Free Milk Chocolate Melts
- 4 extra large eggs (separated)
- 165 ml thickened cream
- 1 tbsp vanilla extract
- Pinch salt
for the cream
- 300 ml thickened cream
- 2 tsp vanilla essence
for the chocolate shavings
- 50 g Noshu 95% Sugar Free Dark Chocolate Melts
Preheat oven to 170°C (160°C fan forced). Grease and line the base of your baking tray with baking paper.
- To make the cake, combine chocolate cake mix, milk, eggs and butter or non-dairy spread in a mixing bowl and beat with an electric mixer using the whisk attachment on medium speed for 2 minutes.
- Pour the batter into your baking tray and cover with foil, leaving room for the cake to rise in the centre.
- Bake covered for 35 minutes, then remove the foil and bake for a further 10 minutes, or until a skewer inserted in the centre comes out clean.
- Remove cake from tray and place on a wire cooling rack to cool completely before slicing into small squares, roughly 4 x 4 cm.
- Whip cream and vanilla essence together with an electric mixer until soft peaks form. Place aside for assembling.
- To make the chocolate shavings, melt 50 g of your Dark Chocolate Melts in a small microwave safe bowl on low heat in 20 second increments, stirring in between, until completely melted.
- Pour the chocolate onto a sheet of baking paper and refrigerate until set, but not hard.
- Once set, the chocolate will be ready to curl. Holding a sharp knife at a 45° angle away from you, scrape the chocolate into curls. Keep them refrigerated until decorating.
- In a microwave safe bowl, melt your Milk and Dark Chocolate Melts on low heat in 20 second increments, stirring in between, until completely melted. This shouldn’t take longer than 2 minutes all up, depending on the strength of your microwave.
- Whip your egg whites with an electric mixer until soft peaks form. Place aside.
- In a seperate bowl, whip your cream with an electric mixer on high speed until thick and fluffy, making sure not to over whip and split it. Place aside.
- Whip your egg yolks and vanilla in a medium bowl until they are thick, creamy and pale in colour. Pour in your melted chocolate and continue mixing on low speed until fully combined and smooth. Carefully fold through half of your whipped egg whites and cream and stir to combine, then fold through the remaining egg whites and cream.
- Place a layer of cake squares on the bottom of your trifle bowl. Spoon half of your chocolate mousse over the cake then layer with fresh berries. Spoon half of your whipped cream over the berries, then repeat the layers, finishing with a cream layer. Finish with shaved dark chocolate curls on top to decorate.
- Refrigerate for at least 1 hour before serving.
Cover in cling film and refrigerate for up to 4 days.