17 Dec Celebration Chocolate Trifle

This decadent chocolate trifle looks seriously impressive, but thanks to a few clever cheats, it’s far more achievable than you think!

It starts with ready-made caramel Swiss rolls, layered with a caramelised white chocolate mousse made with Callebaut W2 (caramelising is optional, but adds beautiful depth). To balance the sweetness, there’s a rich dark chocolate ganache using Callebaut 811, followed by an easy milk chocolate custard made with good-quality ready-made custard and Callebaut 823 milk chocolate.

Finished with whipped cream, chocolate curls, fudge pieces and a little sparkle, this is a guaranteed crowd-pleaser that feeds at least 10 people. I only ever use Callebaut chocolate in my desserts – the flavour, quality and consistency speak for themselves!

This post was sponsored by Callebaut. All text and opinions are 100% my own.

Directions:

• Slice the mini Swiss rolls and place a layer at the bottom of your trifle dish, as well as a layer around the edge. Brush the slices with liqueur, if using, and set aside.

• To make the caramelised white chocolate mousse, caramelise the white chocolate (or just use the W2 as is) and melt it together with 60 ml of cream. Whisk in the two egg yolks. In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form, and whip the 250 ml cream to soft peaks. Fold the cream into the chocolate mixture, then gently fold in the egg whites. Pour over the cake layer and refrigerate for at least 3 hours.

• To make the dark chocolate ganache, heat 250 ml cream until it starts to bubble around the edges, then pour over the Callebaut 811 chocolate. Let stand for 1 minute, then mix until smooth. Cover with cling film on the surface and allow to cool to room temperature. Carefully spread a layer of ganache over the white chocolate mousse.

• To make the milk chocolate custard, heat the ready-made custard until bubbling, then pour over the Callebaut 823 milk chocolate. Let stand for 1 minute, then whisk until smooth. Cover with cling film and refrigerate until cool, then pour over the ganache layer.

• When ready to serve, whip 500 ml cream with 2 tablespoons icing sugar until stiff peaks form. Dollop on top of the trifle and use a spoon to create texture. Sprinkle over fudge pieces, grated chocolate, chocolate curls, and add sparklers if desired before serving.