FESTIVE CHOCOLATE TRIFLE
Deck the halls with our Festive Chocolate Trifle. Indulge in layers of chocolate bliss, fresh raspberries, and creamy coconut magic. The ultimate treat to make your holidays extra sweet.
WHAT YOU’LL NEED:
GF Chocolate sponge cake
Chocolate custard (see below)
Whipped coconut cream (see below)
Fresh berries
CHOCOLATE CUSTARD INGREDIENTS:
500 g plant milk of choice
75 g sugar (or substitute)
40 g cornstarch
60 g dark chocolate
¼ cup Knowrish Well Lady Love blend
1 tsp vanilla extract
WHIPPED COCONUT CREAM INGREDIENTS:
400mls coconut milk, chilled for 1-2 days
1 tbsp maple syrup or monk fruit sweetener
1 tsp vanilla extract
MAKE ME:
To make the chocolate custard:
In a small saucepan, add plant-milk, sugar, vanilla, and cornstarch. Stir well with a whisk.
Bring the saucepan to a low temperature. Stir the mixture continuously until the mixture thickens to a custard consistency.
Once you’ve reached the desired consistency, take the saucepan off the heat and stir in dark chocolate and Lady Love until the chocolate has melted.
Cool in the fridge until you’re ready to assemble the trifle.
To make the whipped coconut cream
Chill your can of coconut milk in the fridge for 1-2 days before preparing.
Chill your mixing bowl in the fridge for 15 minutes.
Open the can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate bowl or storage container, and save it for another recipe.
Use a hand mixer to whip coconut cream, sugar, and vanilla extract for one minute.
Use the mixture right away or store it in the fridge until ready to use.
To assemble:
Use a large trifle dish or deep glass bowl.
To the bowl, add layers of chocolate sponge cake, chocolate custard, berries, berry compote, and whipped coconut cream.
Keep alternating layers until the glass dish has been filled
Serve immediately.
Enjoy!
