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Caramilk honeycomb trifle recipe
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Prep Time:
120 minutes
Cook Time:
40 minutes
Total Time:
160 minutes
"Indulgent trifle with mud cake, Caramilk custard, chocolate cream, and honeycomb crumble. Decadent and dreamy."
Ingredients:
  • 2 x 600g bought chocolate mud cakes
  • 380g jar Bonne Maman Caramel
  • 2 x 173g pkts Caramilk Marble chocolate
  • Bought chocolate stars, to decorate
  • Honeycomb, to decorate (see recipe p104)
  • Maltesers, to decorate
  • 600ml ctn thickened cream
  • 360.00g pkt Caramilk chocolate, finely chopped
  • 125ml (1/2 cup) double cream
  • 3 x 170g ctns Premium Vanilla Bean Custard
  • 900g ctn French Vanilla Double Thick Custard
  • 300g dark chocolate, finely chopped
  • 200g pkt dark chocolate, finely chopped
  • 125ml (1 ⁄2 cup) pouring cream
  • 25.00 gm liquid glucose
Instructions:
  • For luxurious Caramilk cream, combine thickened cream and chocolate in a microwave-safe bowl. Heat on High, stirring every minute, until melted (2-4 minutes total). Cover and chill in the fridge for 6 hours or overnight to thicken.
  • Prepare the Caramilk custard by combining custard and chocolate in a microwave-safe bowl. Microwave on high, stirring every minute, until well combined (3-5 minutes). Chill in the fridge, stirring occasionally, until slightly thickened (about 3 hours).
  • For chocolate custard, combine custard and chocolate in a microwave-safe bowl. Microwave on High, stirring every minute, for 3-5 minutes until well combined. Chill in the fridge, stirring occasionally, for 2 hours until thickened.
  • For a decadent chocolate sauce, combine chocolate, cream, and glucose in a microwave-safe bowl. Microwave on High, stirring every minute, until the mixture is melted and smooth (3-5 minutes). Allow it to cool for 20 minutes before using.
  • Trim the icing off cakes and set it aside. Slice each cake in half horizontally to create 4 rounds. Cut 1 round into 3 triangles. Halve 2 rounds to produce 4 semicircles. Place 2 of the semicircles at the base of a 3L (12 cup) trifle bowl, pressing them against the sides. Fill the center gap with a triangle piece.
  • Transfer half of the caramel into a resealable plastic bag and cut a small hole in one corner. Pipe a ring around the edge of the trifle bowl, then drizzle the remaining caramel into the center. Place the remaining cake round in the middle of the trifle bowl, creating a border. In a large bowl, combine the Caramilk custard with 3 tablespoons of chocolate sauce (slightly warm the sauce if too thick). Gently fold the mixture 2-3 times for a marbled effect. Spoon the mixture into the trifle bowl, filling any gaps between the cake and the glass. Smooth the top and refrigerate for 30 minutes. Transfer the remaining caramel into another plastic bag with the corner snipped, then pipe a ring around the edge of the bowl and over the custard layer.
  • Cover the top of the bowl with the remaining cake semi-circles and triangles, gently pressing them against the edges. Use any extra cake pieces to fill in any gaps.
  • Break the Caramilk Marble chocolate into 2-square pieces and position them upright around the edge of the bowl. Spoon the chocolate custard into the trifle bowl, behind the squares. Chill in the fridge for 1 hour.
  • Combine double cream with Caramilk cream and beat together using electric beaters until firm peaks form. Then, mix in 4 tablespoons of chocolate sauce. Gently fold the mixture 2-3 times to create a marble effect. Finally, spoon the mixture over the top of the trifle.
  • Pour the remaining chocolate sauce gracefully over the trifle. Garnish with chocolate stars, a honeycomb star, and honeycomb shards for a stunning presentation.

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