Cherry Chocolate Trifle

Ingredients

800g Callebaut Milk Chocolate Mousse Powder
1 Litre of Milk
Chocolate Brownie Pieces
Colac Cherry Sundae Topping
Salted Caramel Topping Sauce
Griottine (to decorate)

Method

A decadent, indulgent chocolate trifle with cherries, brownies and caramel sauce. This is one recipe your customers won’t be able to resist, and it’s deceptively simple to whip up! You can make it your own by changing the fruit, sauce and adding any other decorations your heart desires.

How to Make Cherry Chocolate Trifle:

Combine 800g Callebaut milk chocolate mousse powder with 1 litre of milk or dairy alternative, beat for 5 minutes and leave to one side
Layer chocolate brownie pieces, Colac Cherry Sundae Topping and chocolate mousse in a glass, and refrigerate for 6 hours
Before serving, decorate with salted caramel topping sauce, chocolate pencils, and (for the grownups) a Griottine!

Enjoyed this recipe? Why not give it a festive twist with Colac’s Apple, Raisin & Cinnamon Sundae Topping? Swap the brownie for stollen bites or chunks of panettone, use white chocolate mousse and drizzle with Speculoos topping sauce for a warming, winter pud!

Approximate costs

£17.56

Per batch

£0.73

Per trifle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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