Chocolate-and-bubbly trifle

Chocolate-and-bubbly trifle

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  • 6
  • Medium
  • 30 minutes, plus 5 hours for the jelly to set
  • 15 minutes

Ingredients

  • 2 large oranges, zested
  • 75 g caster sugar
  • For the jelly:
  • 1½ cups rosé MCC or sparkling wine
  • 250 g strawberries, thinly sliced
  • 7 gelatine leaves (or 14 g powdered gelatine)
  • 125 g blueberries, halved
  • 12 thin slices Woolworths marbled tea cake
  • 2¼ cups cold water
  •  2–3 cups Woolworths chocolate mousse
  • 1 x 250 g bag Woolworths Chuckles
  • 2 large oranges, zested
  • mint, to garnish
  • 75 g caster sugar
  • dark chocolate, to garnish
  • 1½ cups rosé MCC or sparkling wine
  • Woolworths Christmas nut sprinkle, to decorate
  • 250 g strawberries, thinly sliced
  • 125 g blueberries, halved
  • 12 thin slices Woolworths marbled tea cake
  •  2–3 cups Woolworths chocolate mousse
  • 1 x 250 g bag Woolworths Chuckles
  • mint, to garnish
  • dark chocolate, to garnish
  • Woolworths Christmas nut sprinkle, to decorate

Cooking Instructions

1. To make the jelly, place the gelatine in enough water to cover it and let it soften. Scoop the gelatine out of the water once softened. If you’re using powdered gelatine, pour over enough water to cover it and let it soak, do not strain it.

2. Bring 1½ cups water, the orange zest and caster sugar to a boil. Remove from the heat. Add the hydrated gelatine to the hot liquid and stir gently until it has melted.

3. Add the remaining cold water and sparkling wine. Gently stir the mixture. (Don’t stir it too much or the wine will foam up.)

4. To assemble the trifle, pour about 1/4 cup of the jelly into your chosen glass. I use 450 ml mason jar mugs. Place the jelly into the freezer for 30 minutes or until slightly set.

5. Place some of the halved blueberries and strawberry slices on top of the jelly and pour over another ¼ cup of the jelly mixture. Set in fridge until the jelly is firm, about 3–4 hours, depending on how cold your fridge is.

6. Place the sliced cake on top of the jelly. Carefully scoop the chocolate mousse on top of the cake, about a finger thickness. Place in the fridge to set again until just before serving.

7. Top the trifles with Chuckles, a few more berries and grated dark chocolate just before serving. Add a mint leaf or two to garnish. Decorate with the nut sprinkle if using.

Find more trifle recipes here. 

Videography: Fred Wollner
Video editing: Bronwyn Nathan
Still photo: Jan Ras
Production: Bianca Strydom

Lesego Semenya Recipe by: Lesego Semenya
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Lesego Semenya aka Les da Chef knows his way about a braai – in particular how to treat that South African favourite, the lamb chop.

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