Choc berry trifle

Give your classic trifle recipe a fresh upgrade and make it a choc berry trifle! This lower carb, choc-lovers dish is sure to be the centrepiece of your Christmas dessert table.

MAKES: 15- 20 servings

INGREDIENTS

You will need

1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
1 x Noshu 95% Sugar Free Dark Chocolate Melts
1 x Noshu 95% Sugar Free Milk Chocolate Melts
2 x punnets fresh raspberries
Trifle bowl
30 x 20 cm baking tray
Electric mixer

For the cake layer

1 x sachet Noshu 98% Sugar Free Rich Chocolate Cake Mix
2 extra large eggs
100 g butter or non-dairy spread (melted)
3/4 cup milk

For the chocolate mousse

100 g Noshu 95% Sugar Free Dark Chocolate Melts
150 g Noshu 95% Sugar Free Milk Chocolate Melts
4 extra large eggs (separated)
165 ml thickened cream
1 tbsp vanilla extract
Pinch salt

For the cream

300 ml thickened cream
2 tsp vanilla essence

For the chocolate shavings

50 g Noshu 95% Sugar Free Dark Chocolate Melts

METHOD

Preheat oven to 170°C (160°C fan forced). Grease and line the base of your baking tray with baking paper.

MIX

To make the cake, combine chocolate cake mix, milk, eggs and butter or non-dairy spread in a mixing bowl and beat with an electric mixer using the whisk attachment on medium speed for 2 minutes. 

Pour the batter into your baking tray and cover with foil, leaving room for the cake to rise in the centre.

Noshu Rich Chocolate Cake Mix

BAKE

Bake covered for 35 minutes, then remove the foil and bake for a further 10 minutes, or until a skewer inserted in the centre comes out clean.

Remove cake from tray and place on a wire cooling rack to cool completely before slicing into small squares, roughly 4 x 4 cm.

Noshu cake squares

CREAM

Whip cream and vanilla essence together with an electric mixer until soft peaks form. Place aside for assembling.

CHOCOLATE SHAVINGS

To make the chocolate shavings, melt 50 g of your Dark Chocolate Melts in a small microwave safe bowl on low heat in 20 second increments, stirring in between, until completely melted. Pour the chocolate onto a sheet of baking paper and refrigerate until set, but not hard. Once set, the chocolate will be ready to curl. Holding a sharp knife at a 45° angle away from you, scrape the chocolate into curls. Keep them refrigerated until decorating.

CHOCOLATE MOUSSE

In a microwave safe bowl, melt your Milk and Dark Chocolate Melts on low heat in 20 second increments, stirring in between, until completely melted. This shouldn’t take longer than 2 minutes all up, depending on the strength of your microwave.

Whip your egg whites with an electric mixer until soft peaks form. Place aside.

In a seperate bowl, whip your cream with an electric mixer on high speed until thick and fluffy, making sure not to over whip and split it. Place aside.

Whip your egg yolks and vanilla in a medium bowl until they are thick, creamy and pale in colour. Pour in your melted chocolate and continue mixing on low speed until fully combined and smooth. Carefully fold through half of your whipped egg whites and cream and stir to combine, then fold through the remaining egg whites and cream.

Noshu chocolate mousse

ASSEMBLING

Place a layer of cake squares on the bottom of your trifle bowl. Spoon half of your chocolate mousse over the cake then layer with fresh berries. Spoon half of your whipped cream over the berries, then repeat the layers, finishing with a cream layer. Finish with shaved dark chocolate curls on top to decorate.

Noshu choc berry trifle

Refrigerate for at least 1 hour before serving.

STORE

Cover in cling film and refrigerate for up to 4 days.

Noshu choc berry trifle

Thank you to Williams Sonoma for the beautiful utensils.

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