Name: Chocolate & berry trifle
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 150 gram dark eating chocolate, coarsely chopped; 3/4 cup (180ml) thickened cream; 1 egg, separated; 2 teaspoon caster sugar; 85 gram packet cherry jelly crystals; 325 gram plain chocolate cake, coarsely chopped; 300 gram fresh mixed berries

Ingredients

150 gram dark eating chocolate, coarsely chopped

3/4 cup (180ml) thickened cream

1 egg, separated

2 teaspoon caster sugar

85 gram packet cherry jelly crystals

325 gram plain chocolate cake, coarsely chopped

300 gram fresh mixed berries

Method

1.In a small saucepan, stir chocolate and cream over low heat until smooth. Remove from heat and transfer to a medium bowl. Stir in egg yolk.

2.Beat egg white and sugar in a small bowl with electric mixer until sugar dissolves. Fold into chocolate mixture. Cover and refrigerate 3 hours or overnight.

3.Make jelly according to directions on packet, then pour into shallow container. Refrigerate about 20 minutes or until jelly is almost set.

4.Place cake pieces among six serving glasses. Pour jelly over cake and refrigerate 15 minutes.

5.Divide half the berries over the jelly and top with scoops of mousse, then remaining berries.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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