Chocolate trifle

Recipe from: 2/22/1995 12:00:00 AM
Ingredients 14
Servings 10
Time

Ingredients

  • CHOCOLATE SAUCE
  • 125
    ml
    hot water
  • 250
    ml
    sugar
  • 45
    ml
    cocoa
  • 15
    ml
    butter
  • 5
    ml
    vanilla essence
  • TRIFLE
  • 80
    g
    strawberry jelly
  • 90
    g
    instant chocolate pudding, made according to instructions
  • 1
    large Swiss roll
  • 50
    g
    diced almonds
  • 2
    bananas, sliced
  • 250
    g
    strawberries, halved (optional)
  • 500
    ml
    prepared custard
 

Method

 
Blend the hot water, sugar and cocoa in a saucepan and heat slowly until the sugar has dissolved. Stir continuously. Simmer for 5 minutes before removing from the heat. Add the butter and vanilla essence, mix until the butter has melted and cool. As per the packet instructions, add the jelly powder to 250 ml (1 c) boiling water and stir until dissolved. Add 250 ml (1 c) iced water to the jelly mixture, stirring continuously. Chill until set. As per the packet instructions, place the instant pudding powder in a mixing bowl and add 450 ml (1 4/5 c) cold milk. Whisk for 1 minute and chill until needed. Slice the Swiss roll into 1 cm thick slices and arrange in the bottom and along the sides of a deep glass bowl. Sprinkle with the diced almonds. Carefully pour over the chocolate sauce so the Swiss roll slices are completely soaked. Arrange the bananas and strawberries on top. Cut the jelly into squares and spoon over the fruit. Pour over the custard. Spoon the chocolate pudding into a piping bag and pipe rosettes on top of the custard. Sprinkle with extra diced almonds if desired. Chill before serving.
 

Read more on: dairy
 

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