Chocolate Easter Trifle
I grew up with trifle as the go-to dessert during the festive season, but I never saw one made for Easter.This is truly a special dessert that I developed. Everything complements each other, and there’s enough cream and mousse to ensure it’s not “dry.”
Ingredients
- 4 slices leftover Swiss roll
- 400 g speckled eggs
- 10 marshmallow Easter eggs sliced
- 8 hot cross buns cut into small cubes
- 90 g instant chocolate pudding
- 500 ml cream
- 500 ml chocolate mousse homemade* or store-bought
For decoration
- 1 white chocolate egg
- Chocolate shavings
- 1 chocolate bunny
Instructions
- Place the Swiss roll slices at the bottom of the trifle dish and use any leftover cake bits to fill up the bottom layer.
- Add some of the speckled eggs, marshmallow Easter eggs, and hot cross buns at the bottom. You can decide how much to use—just keep some aside for another layer.
- Prepare the instant chocolate pudding according to the packet instructions and spread it over the hot cross bun and Easter egg layer.
- Whip the cream until stiff and spread half of it over the chocolate pudding layer.
- Add another layer of hot cross buns, Easter eggs, and speckled eggs on top of the cream.
- Now spread the chocolate mousse evenly over that layer.
- Top with the remaining whipped cream and smooth out.
- Sprinkle with chocolate shavings, place the chocolate bunny, and decorate further with Easter eggs.
Notes
- Replace the Easter eggs with marshmallows.
- Swap the hot cross buns for more cake.
- You can leave out the chocolate bunny or replace it with any other chocolate that looks pretty.
- Use your favorite chocolate mousse recipe.