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Chocolate mint Aero trifle recipe
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Prep Time:
290 minutes
Cook Time:
10 minutes
Total Time:
300 minutes
Indulgent choc mint trifle with Aero, mud cake, dark chocolate, and cream. Perfect for Christmas and can be made ahead.
Ingredients:
  • 600g pkt bought dark chocolate mud cake, icing removed
  • 450g double thick custard
  • 250g mascarpone
  • 3 x 118g Aero Mint chocolate blocks, plus extra, to decorate
  • Darrell Lea Minty Crunchy Chocolate Balls, to decorate
  • Peppermint crisps, to decorate
  • Candy canes, to decorate
  • 150ml pouring cream
  • 150g dark chocolate, chopped
  • 200g dark chocolate
  • 40g unsalted butter
  • 2 eggs, separated
  • 40.00 gm caster sugar
  • 300ml carton thickened cream
  • 600ml carton thickened cream
  • 70g (1/3 cup) caster sugar
  • 1 tsp peppermint extract
  • Green liquid food colouring, to tint
Instructions:
  • In a small saucepan, mix cream and chocolate together. Heat over low heat, stirring consistently for about 5 minutes or until fully melted. Allow to cool before using.
  • Slice the cake in half horizontally, then into 2cm-thick strips. Arrange half of the strips in a layer at the bottom of a 3L (12-cup) trifle bowl, and generously drizzle with half of the chocolate sauce. Set aside.
  • Transfer the custard into a mixing bowl and gently mix in a few drops of food coloring. Incorporate the mascarpone and use electric beaters to whip the mixture until it thickens. Smoothly spread this mixture over the chocolate sauce, refrigerate for 30 minutes to set, and finally, top with the remaining chocolate cake.
  • Prepare the chocolate mixture by melting dark chocolate and butter together in a heatproof bowl over simmering water. Let it cool for 5 minutes. Beat egg whites and sugar until soft peaks form. Stir egg yolk into chocolate. Gently fold in egg whites. Beat cream until soft peaks form and fold into chocolate mixture. Enjoy your chocolate mousse!
  • Cut 2 chocolate blocks into squares using a small, serrated knife. Arrange the chopped chocolate on the cake at an angle against the glass, propping up the first piece with some chocolate for support. Sprinkle any leftover and broken pieces of chocolate in the center. Spoon chocolate mousse evenly over the chocolate layer, smoothing the surface. Chill in the fridge for 30 minutes until set.
  • For the chocolate mint cream, whip the cream, sugar, and peppermint extract together using electric beaters until soft peaks form. Gently fold in a few drops of food coloring to incorporate.
  • Smoothly cover the luscious mint cream atop the trifle then chill in the fridge for 3 hours until perfectly set.
  • Drizzle the trifle with the remaining chocolate sauce. If the sauce has set, briefly microwave on Low to loosen it. Thinly slice the remaining chocolate block with a serrated knife. Arrange sliced chocolate, peppermint crisp, minty chocolate balls, and candy canes on top of the trifle. Serve any extra sauce on the side.

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