Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Saucepan
- 1 Heat-Proof Bowl
- 1 Spatula
- Measuring Cups and Spoons
- 1 Trifle Dish
- 1 knife
- 1 Cutting Board
- 1 ladle
- Refrigerator
Ingredients
- 500 ml refrigerated custard
- 100 g dark chocolate
- 350 g chocolate cake I’ve used brownies in this
- 500 ml double cream
- 25 g icing sugar
- 1 teaspoon vanilla essence
- Berries
- 250 g Guylian 22-Piece Chocolate Seashells with Original Praliné
Instructions
- Warm up the custard and dark chocolate in a saucepan. Once this is mixed set aside to cool and cover the top with either tin foil or clingfilm to stop a skin from forming.
- Add the chocolate cake you’ve decided to use to a trifle dish.
- Once the custard is cool layer it on top of the cake, because I was using brownie pieces I decided to mix it together.
- In a large bowl whisk the cream, icing sugar and vanilla essence until it forms peaks.
- Add this onto of the custard and decorate with berries and Guylian Sea Shell Chocolates.