Name: Chocolate Raspberry Trifle
Prep time: 360 min
Total time: 360 min
Yield: 6
Ingredients: 170 g raspberry jelly; 425 g canned raspberry; 250 g chocolate sponge roll sliced; 2 tbs coffee flavoured liquer; 600 ml thickened cream; 250 g dark chocolate melted; 50 g Flake chocolate bar; 900 ml cold water; 1 1/2 cup boiling water; 1 cup whipped cream *to decorate; 1 cup fresh strawberries *to decorate

by megamum Last updated on 11/11/2020

A yummy version of a trifle everyone loves, tangy raspberry with yummy chocolate. - megamum

Ingredients

170 g raspberry jelly
425 g canned raspberry
250 g chocolate sponge roll sliced
2 tbs coffee flavoured liquer
600 ml thickened cream
250 g dark chocolate melted
50 g Flake chocolate bar
900 ml cold water
1 1/2 cup boiling water
1 cup whipped cream *to decorate
1 cup fresh strawberries *to decorate

Method

Step 1

Place jelly crystals in a measuring jug, stir in enough boiling water to make 2 cups, stir until dissolved. Allow to cool.
Step 2

Stir in raspberries and enough cold water to make up to a litre. Pour jelly mixture into the base of a 12 cup capacity serving bowl, refrigerate until set.
Step 3

Place cake on top of jelly and drizzle with liqueur.
Step 4

Beat cream in a small bowl with an electric mixer until soft peaks form, add cooled melted chocolate. Beat until smooth.
Step 5

Spread chocolate cream over the cake. Cover and refrigerate until cold.
Step 6

Decorate with extra cream, flake bar and strawberries.