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

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)



                                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)



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



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



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



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



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



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



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