Chocolate and raspberry mini trifles

Give everyone their own sweet treat with these individual trifles. They get their delicious flavour from Nestlé basking essentials.

6

25m

Note: + 8 hours chilling time

5m

Ingredients

  • 85g pkt raspberry-flavoured jelly crystals
  • 200g Nestlé Plaistowe Dark
  • Chocolate, chopped
  • 600ml thickened cream
  • 395g can Nestlé Sweetened Condensed Milk
  • 2 tsp vanilla bean paste
  • 2 tbs cocoa powder
  • 2 tbs raspberry jam
  • 450g pkt Coles Double Sponge
  • Unfilled Cake
  • Raspberries, to serve
  • Blueberries, to serve
  • Cherries, halved if preferred, to serve
  • Cocoa powder, extra, to dust

Method

STEP 1

Prepare the jelly crystals following packet directions. Place in the fridge for 4 hours or until set. Cut into small pieces.

STEP 2

Place the chocolate and 1/2 cup (125ml) cream in a saucepan over medium heat. Stir until the chocolate melts and the mixture is smooth. Transfer to a heatproof bowl. Place in the fridge for 1 hour to chill.

STEP 3

Meanwhile, use an electric mixer to beat the sweetened condensed milk, vanilla and 300ml of the remaining cream in a bowl until soft peaks form. Cover and place in the fridge to chill.

STEP 4

Use a clean electric mixer to beat the remaining cream in a bowl, gradually adding chocolate mixture and cocoa powder, until soft peaks form. Add the jam and gently fold to marble.

STEP 5

Use an 8cm round cutter to cut 3 discs from each layer of sponge cake.

STEP 6

Divide the chocolate mixture evenly among serving glasses. Top with the cake and jelly. Spoon over the vanilla cream. Place in the fridge for 3 hours or overnight to chill. Top with raspberries, blueberries and cherries and dust with extra cocoa powder to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.