We have sprinkled a little Lindt magic and given the traditional English trifle an indulgent chocolate twist featuring creamy chocolate custard and tropical coconut - with a splash of rum for a bit of kick!
Try decorating with our smooth and creamy LINDOR Coconut Chocolate Truffles instead of chocolate curls, if you prefer. You can make this recipe gluten free by using gluten free chocolate cakes, muffins or brownies. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
- For the chocolate custard:
- 300 g fresh custard
- 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, finely chopped
- For the trifle:
- 325 g chocolate muffins, cupcakes or cake (without frosting) - see Tip
- 4 tbsp dark rum
- 4 tbsp coconut chips
- 200 ml double cream
- 30 g icing sugar
- To decorate:
- Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, grated into curls (see Tip)
- Lindt EXCELLENCE 70% Cocoa Dark Chocolate, grated into curls (see Tip)
- Coconut chips
For the chocolate custard: pour the custard into a medium saucepan and slowly bring to a simmer. Add the chopped chocolate and stir until melted and smooth. Pour into a heat-proof bowl. Leave to cool completely before covering and chilling for 1 hour or until completely chilled.
Meanwhile, crumble the chocolate muffins/cupcakes/cake into a bowl (you want to break them up enough to have small 2.5 cm pieces - but not so much that they disintegrate into crumbs). Pour over the rum and mix gently to coat. Leave to soak for 10 minutes.
Set out 4 whisky-style glasses onto a flat surface. Divide the rum-soaked chocolate muffins equally between each. Top with a tablespoon of coconut chips followed by ¼ of the chocolate custard. Repeat with the remaining glasses. Cover and chill in the fridge for at least 2 hours (or up to 24 hours).
Whip the cream and icing sugar until stiff peaks form.
Spoon or pipe on top of the chilled custard layer. Decorate with a sprinkling of coconut chips and white and dark chocolate curls.
Serve straight away or chill until ready-to-serve.