Name: Chocolate trifle
Yield: 10 servings
Cuisine: Boil
Ingredients: 125.00 ml water hot; 250.00 ml sugar; 45.00 ml cocoa powder; 15.00 ml butter; 5.00 ml vanilla essence; 80.00 g jelly strawberry; 90.00 g instant pudding chocolate; 1.00 swiss rolls large, store-bought; 50.00 g almonds diced; 2.00 bananas sliced; 250.00 g strawberries halved (optional); 500.00 ml readymade custard

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Ingredients (12)

CHOCOLATE SAUCE

125.00 ml	water — hot
250.00 ml	sugar
45.00 ml	cocoa powder
15.00 ml	butter
5.00 ml	vanilla — essence

TRIFLE

80.00 g	jelly — strawberry
90.00 g	instant pudding — chocolate
1.00	swiss rolls — large, store-bought
50.00 g	almonds — diced
2.00	bananas — sliced
250.00 g	strawberries — halved (optional)
500.00 ml	readymade custard

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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.