Cheat's Chocolate Trifle (Extra Easy Recipe)

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Cheat's Chocolate Trifle (Extra Easy Recipe)

This Cheat's Chocolate Trifle comes together in one easy session without needing to wait for any layers to chill. There's swiss roll, chocolate custard, angel delight, chocolate spread and fresh cream. All topped off with chocolate chips. When I say it's extra easy, I really do mean it but more importantly, it's absolutely delicious too!

5 from 1 vote

Prep Time: 25

Cook Time: 0

Total Time: 25

Servings

Author Chloe

Equipment

Glass Trifle Dish 2l/3.5pt

Electric Hand Mixer or hand whisk

Silicone Spatula

Measuring Scales

Measuring Spoons

Measuring Jug - Large

Ingredients

450 g Chocolate Swiss Roll
200 g Chocolate Spread
118 g Chocolate Angel Delight/Pudding Mix Powder
500 ml Whole/Full Fat Milk
800 g Chocolate Custard
300 ml Double Cream (Heavy Cream)
1 tbsp Icing Sugar (Confectioner's Sugar)
40 g Milk Chocolate Chips

Instructions

Slice half of the 450g Chocolate Swiss Roll into 8 thick slices.
Arrange the slices in the base of the trifle dish so there are no gaps - it is fine if the slices start going up the side of the dish.
Measure roughly 200g Chocolate Spread into a small bowl.
Warm the spread a little in the microwave. It only needs to be slightly loose and easier to spread, it doesn't want to be hot or super runny. It will only need 10 or 20 seconds to get to this stage.
Evenly pour around half of the spread over the swiss roll. Use a spatula to gently ease the spread so it's in a vaguely even layer.
Make up the angel delight layer by mixing 118g Chocolate Angel Delight Power with 500ml Whole Milk in a mixing bowl. It is easiest to use an electric whisk if you have one, otherwise a regular whisk will work.
Set the angel delight in the fridge while you complete the next few stages.
Pour 800g Chocolate Custard onto the trifle.
Smooth the custard out using a spatula. It will mostly self level.
Slice the remainder of the chocolate swiss roll into slightly thinner slices that before - around 12 slices.
Gently arrange the cake slices over the top of the custard layer.
Carefully pour over the rest of the chocolate spread. If it has firmed up, give it another quick blast in the microwave to loosen it back up.
By this time the angel delight should be thicker and firmer. Give it a good stir until it is nice and smooth.
Spoon the angel delight over the trifle. Start with small dollops around the edge of the bowl then fill in the centre.
Smooth out the angel delight layer.
It's not a problem if the layer rises a little above the edge of the bowl.
Pour 300ml Double Cream into a mixing bowl along with 1 tbsp Icing Sugar.
Whisk the cream until it is very softly whipped. It just needs to gently hold it's shape - nothing more. It will continue to firm up as it sits.
Carefully dollop the cream in a circle on top of the trifle. I like to leave a border so you can see the chocolate still.
You can use a piping bag to do this if you prefer.
Continue to add the cream into the centre.
It is almost impossible to spread the cream without disturbing the other layers so I don't do this - just leave the cream piled up and rustic.
Sprinkle roughly 40g Milk Chocolate Chips over the cream.
Serve straight away or refrigerate until it is due to be served.

Nutrition (Approx)