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Raspberry and hazelnut trifle
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Prep Time:
385 minutes
385 minutes
Cook Time:
Total Time:
385 minutes
385 minutes
Decadent chocolate trifle with cake, mousse, and raspberries - a make-ahead delight.
Ingredients:
- 170g packet choc hazelnut mousse
- 600g round chocolate mud cake (see note 1)
- 750.00 ml frozen raspberries, thawed
- 12.00 gm icing sugar mixture
- 82.50 ml hazelnut liqueur (optional, see note 2)
- Fresh raspberries, to serve
- Roughly chopped dry roasted hazelnuts, to serve
Instructions:
- Prepare delicious mousse as instructed on the packet.
- Separate the icing from the cake and discard it. Cut the cake in half horizontally. Combine raspberries and sugar in a bowl, then gently crush them using a fork.
- Layer the chocolate mousse mixture, cake slice, liqueur, raspberry mixture, and repeat once more in a 12 cup-capacity serving bowl. Finish with the remaining chocolate mousse mixture on top. Cover and refrigerate overnight.
- Garnish with fresh raspberries and toasted hazelnuts before serving.
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