Triple chocolate trifle



  • 2 large free-range eggs
  • 1 large free-range egg yolk
  • 150 g sugar
  • 100 g flour
  • 50 g cocoa
  • dark chocolate (70% cocoa solids)
  • 75 g butter
  • 150 g dark chocolate
  • 3 large free-range egg whites
  • 150 g sugar
  • 2 gelatine leaves
  • 500 ml double cream
  • 100 ml milk
  • 50 g sugar
  • 100 g milk chocolate
  • 100 g white chocolate
  • 500 ml double cream


First make the mousse. Melt the butter in a saucepan over a low heat and add the chocolate, whisking until smooth. Set aside to cool.

In another bowl, whisk the egg whites and sugar until you get a semi-stiff meringue.

Fold the two mixtures together and pour into a trifle dish, or 12 individual dishes. Chill in the fridge for at least 1 hour.

Preheat the oven to 180ºC/gas 4. Grease and line a 23cm baking dish.

In a bowl, whisk the eggs and yolk with the sugar until fluffy. Gently fold in the flour and cocoa.

Pour into the baking dish and spread it out – it needs to be big enough to cut out to the size of your large trifle dish, or individual dishes. Bake for 6 minutes, until golden.

Remove from the oven, leave to cool.

Trim the sponge to fit the trifle bowl and place on top of the mousse.

For the custard, place the gelatine in a bowl of cold water and set aside. Heat the cream, milk and sugar in a pan over a medium heat until almost at boiling point.

Whisk in the milk chocolate, then the gelatine. Pass through a sieve and pour over the sponge layer.

Leave to set in the fridge for at least 2 hours.

Before serving, melt the white chocolate, then whisk with the cream until soft peaks form. Add to the trifle and top with dark chocolate shavings.


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