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Choc Trifle

Choco Leibniz Chocolate Trifle

Serves 6 – 1 Hour Preparation – 30 Minutes Refrigeration

Ingredients

FOR THE BOTTOM LAYER
300g CHOCO LEIBNIZ  Milk biscuits, roughly chopped

FOR THE CHOCOLATE CREAM
500g milk chocolate,  broken into pieces
450ml double cream
½tsp sea salt
50g light muscovado sugar

FOR THE WHITE CHOCOLATE MOUSSE
300g white chocolate
400g whipping cream

FOR THE SAUCE
75ml water
50g golden caster sugar
150g dark chocolate, broken into pieces

TO DECORATE 
2 CHOCO LEIBNIZ Milk and Dark biscuits

 

Method

  1. For the first layer of trifle, place generous-sized chunks of CHOCO LEIBNIZ in the bottom of a trifle bowl, making sure that the chunks can be seen through the bowl from the side. 
  2. To make the chocolate cream, gently melt the chocolate in a glass bowl over a pan of simmering water, mixing until smooth. Slowly warm the cream, salt and sugar in another pan until lukewarm, but not hot. Pour the warm cream into the milk chocolate and whisk together. Pour over the CHOCO LEIBNIZ layer and place in the fridge to set.
  3. To make the white chocolate mousse, gently melt the white chocolate. Semi-whip the cream until soft, but not too stiff.  Quickly fold the melted white chocolate into the cream and pour onto the set milk-chocolate layer of the trifle. Put back in the fridge.
  4. For the sauce, bring the water and the sugar to a simmer in a pan, then pour onto the dark chocolate, mixing well. Allow the sauce to cool, then pour it over the white chocolate mousse layer. Place the trifle in the fridge for another 30 minutes to set properly.
  5. Meanwhile, chop or crush the remaining CHOCO LEIBNIZ biscuits. Sprinkle onto the top of the trifle before serving.

For more information on where to buy the ingredients for this creamy chocolate trifle recipe click here

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