Tempting Mochachino Trifles for Two! |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Here's a delicious dessert which is sure to please anyone who loves chocolate coffee together. I had a little cake left over after making a chocolate wonder cake & came up with this recipe to use it. I like to serve these trifles in tumbler / mixer / low ball glasses but they are equally beautiful in any dessert glass or if you want a quirky presentation, serve them in a coffee cup! Ingredients:
2 slices chocolate cake, you'll need about 1-inch high & wide enough to fit your dessert glasses |
1/2 tablespoon birds custard powder (or cornflour plus 1 tsp vanilla) |
1 cup skim milk |
2 teaspoons granulated sugar |
1 teaspoon instant coffee, i like nescafe brasilia for this |
3/4-1 cup whipped cream or 3/4-1 cup squirty cream |
2 teaspoons chocolate syrup |
cocoa powder, to dust |
coffee beans or chocolate-covered coffee beans, to decorate |
Directions:
1. Cut the chocolate sponge to fit your choice of glasses.
2. Pour the chocolate syrup over the sponges.
3. Make the custard by mixing the custard powder (or cornflour & vanilla) with the milk & the sugar - add a little milk to make a paste then gradually add the rest. Cook over a medium heat, stirring continuously, until the custard has thickened.
4. Add the coffee to the custard & beat in with a wooden spoon. allow to cool a little then pour the coffee custard over the chocolate sponges.
5. Set aside to cool, then chill.
6. Just before serving, top with the whipped / squirty cream. Dust with cocoa & top with the coffee beans if using.
7. You can make this a cappuccino trifle by using coffee sponge in place of chocolate. Even jazz it up by soaking the sponges in your fave tipple!
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