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Coffee, hazelnut and chocolate mousse trifle
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Prep Time:
870 minutes
Cook Time:
50 minutes
Total Time:
920 minutes
Indulge in a luxurious chocolate mousse trifle with layers of dark chocolate cake, coffee liqueur-infused custard. Just say 'yum' with a spoon in hand!
Ingredients:
  • 3 x 85g Original Raspberry Flavoured Jelly Crystals
  • 82.50 ml coffee-flavoured liqueur
  • 900g tub double thick vanilla custard
  • Dark chocolate, grated, to serve
  • 300.00 gm self-raising flour
  • 42.90 gm NESTLÉ BAKERS' CHOICE Cocoa, sifted
  • 33.00 gm hazelnut meal
  • 161.25 gm caster sugar
  • 3 eggs
  • 257.50 gm milk
  • 8.80 gm vanilla extract
  • 125g butter, melted, cooled
  • 180g block dark chocolate, chopped
  • 600ml thickened cream
  • 32.50 gm NESTLÉ BAKERS' CHOICE Cocoa, sifted
Instructions:
  • Preheat the oven to 180C/160C fan-forced and grease a 6cm-deep, 22cm round cake pan. Line the base and side with baking paper. In a large bowl, combine flour, cocoa, hazelnut meal, and sugar, then make a well in the center. Whisk together eggs, milk, and vanilla, then add to the flour mixture along with butter. Whisk well to combine. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean. Let it rest in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  • Prepare the jelly as per the package instructions, then chill in the refrigerator for about 2 hours until it thickens and begins to set.
  • While you wait, prepare the Chocolate Mousse: Combine chocolate and cream in a large microwave-safe bowl. Microwave on HIGH (100%) in 30-second intervals, stirring with a metal spoon, until chocolate is melted and mixture is smooth (about 2 to 3 minutes). Let it cool for 15 minutes, then chill in the fridge for 2 hours until cold and thick.
  • Beat the cooled chocolate mixture and cocoa in an electric mixer until soft peaks form.
  • Level the top of the cake, slice it in half horizontally, and trim the edges to fit snugly in the bowl. Start by placing one half of the cake in a 14cm-deep, 20cm round (16-cup-capacity) trifle bowl. Drizzle with half of the liqueur, then layer with half of the jelly, Chocolate Mousse, and custard. Add the remaining cake half on top and repeat the layers. Cover with plastic wrap and refrigerate overnight.
  • Sprinkle grated chocolate over the trifle and enjoy!

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