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Toasted Coconut and Chocolate Trifles
8 servings
Lindt Excellence 70% Chocolate
15-30 minutes
Easy

A lovely dessert fit for any occasion, prepare this yummy trifle as individual coupe glasses or in one large trifle bowl

Chocolate Custard:

500g                            Custard

1 bar                            Lindt Excellence 70% Chocolate         (each 100 g/3.5 oz)

 

Trifle:

                                small chocolate muffins         

1 cup (250 mL)            dark rum                                             (8 fl oz)

1 cup (250 mL)            toasted coconut, divided                    (100 g/3.5 oz)

1 bar                            Lindt Excellence 70% Chocolate         (each 100 g/3.5 oz)

1 tbsp (15 mL)             unsalted butter                                   (14g/0.5 oz)

1 cup (250 mL)            double cream                                     (8 fl oz)

2 tbsp (30 mL)             icing sugar                                           (16 g/0.6 oz)

                       

1

Chocolate Custard:

Finely chop the Lindt Excellence 70% Chocolate and set aside. Heat the custard in a large saucepan on a medium heat and add the chocolate. Stir until the chocolate has melted (around 5 minutes). Cool completely and refrigerate until thoroughly chilled

2

Trifles

Meanwhile, cut the chocolate muffins into 1-inch (2.5 cm) cubes. Toss with the rum and leave to stand for 10 minutes

3

In

8 whisky glasses, layer the rum soaked chocolate muffins, chocolate custard and half the toasted coconut. Cover and chill in the fridge for at least 2 hours and up to 24 hours

4

Finely

chop 1 bar of Lindt Excellence 70%. Place in a heat-proof bowl with the butter. Set over a saucepan of barely simmering water for 5 minutes or until the chocolate has melted and can be stirred

5

Pour

the chocolate over the underside of a clean, dry baking sheet. Spread the chocolate into a very thin layer with an offset-handled spatula or knife. Place in the freezer for 2 to 3 minutes or until the chocolate is just set – it should be pliable but not brittle

6

Using

a bench scraper or metal spatula, scrape the chocolate off the pan in a 45 degree angle to create small or large curls. If the chocolate begins to soften, pop it back in the freezer again. Chill the curls on a parchment paper-lined tray until ready to use

7

Just

before serving, whip the cream and sugar until stiff speaks form. Top each trifle with whipped cream. Garnish with the remaining toasted coconut and chocolate curls

Excellence 70% 100g

Excellence 70% 100g

£1.99